Posts Tagged ‘Frittata’

Broccoli & Cauliflower Cheddar Frittata

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients
5 Eggland’s Best eggs (large)
4 to 6 slices of fried bacon (crumbled)
1/3 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh chives, chopped
1/2 cup shredded cheddar cheese
1/4 cup sweet onions, chopped
2 cups broccoli and cauliflower florets
4 large cherry tomatoes diced
Preparation
Preheat oven to 350 degrees F
Spray a 9″ tart pan or pie pan with non-stick cooking spray and set aside.
Dice onion and set aside; if using fresh broccoli, wash well and cut florets from stems and steam them in a microwave for about 3 minutes. If frozen, thaw and saute with other vegetables.
In a large bowl, beat eggs, milk, salt, and pepper until fluffy.
Stir in cheddar cheese and sauteed vegetables and bacon crumbs. Add salt and pepper and chives. Stir. Pour egg mixture into pan and bake in a preheated over for about 15 minutes or until eggs are set; allow to cool 5 minutes before serving.

Cheddar, Cherry Roma Tomato, and Basil Frittata

 

Ingredients

12 large eggs

8 strips of bacon fried and crumbled for  topping (half for egg mixture)

4 green onions diced for topping (half for egg mixture)

1/2 cup whole milk (or substitute 1/2 cup skim milk and 2 tablespoons melted butter)

1 tablespoon olive oil

12 cherry Roma tomatoes, sliced (for topping)

1 pound fresh shredded cheddar

2 tablespoons basil leaves, cut into slivers

Salt and pepper to taste

Directions Preheat the oven broiler. Beat the eggs and milk (or the whole milk substitute) in a large bowl. Grab a large cast-iron skillet (or similarly sized ovenproof skillet) and add one tablespoon of olive oil. (If the skillet isn’t non-stick, also spray the entire skillet lightly with cooking spray.) Put the skillet over medium heat, then add the egg mixture. Sprinkle the top of the egg mixture with the cheese, basil, and the sliced tomatoes. Then, season the top with salt and pepper to taste. When the edges begin to brown, put the skillet into the oven and let it sit underneath the broiler until the top is set – for about a minute. Take the skillet out of the oven and serve straight from the skillet after cooling for a few minutes, or immediately transfer the frittata to a serving dish and let it cool there. Serve in wedges.

Potato Chive Frittata

Recipe and Photo found at http://www.recipe.com/potato-chive-frittata/

Recipe and Photo found at http://www.recipe.com/potato-chive-frittata/

1 pound small new potatoes
3 tablespoons olive oil
1/3 cup all-purpose flour
1/4 cup chopped fresh chives
3/4 teaspoon baking powder
1/2 teaspoon pepper
8 large eggs
1 15 ounce container part-skim ricotta cheese
8 ounces 2-percent Cheddar, grated

Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.

Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in another bowl until combined well; whisk in flour mixture.

Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes. Let cool 5 minutes. Run a small knife around edge of frittata and gently slide onto a platter. Serve warm. Makes 8 servings

Saturday Morning Frittata

 

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

There’s no better way to start your weekend, than with this tasty frittata and a hot cup of coffee a glass of cold Florida OJ!

Ingredients: Serves Two
6 whole large eggs (We use Egglands Best)
Salt and pepper to taste
1/4 cup mixed grated Parmesan or Romano Cheese
2 Tablespoons Butter
1/2 medium onion, finely chopped
1 small baked potato, cooled and diced (just microwave it for about 3 minutes)
1/2 cup torn spinach leaves and small pieces of Broccoli floret tops (frozen)
1/2 diced red pepper

Preheat the oven to 375 F.

Beat together the eggs with the salt and pepper. Stir in the grated cheeses and set aside.

In a medium sized oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and pepper, cook for several minutes, stirring frequently, until the onions are soft. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the spinach and florets and stir to cook a couple minutes.

Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, gently toss egg and ingredients as egg thickens, this will help build up your frittata, then put the skillet in the oven.

Bake in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown on top. Browning will cause your frittata to taste scorched!

Slide the frittata out of the skillet and onto a cutting board. Slice it into wedges and serve warm.

Inspired by The Pioneer Woman!

Bacon Cheddar and Sweet Pepper Frittata

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Frittata for two

Ingredients:

4 eggs beaten

1 dash of heavy cream

1 red and yellow sweet pepper sauteed

2 green onions chopped

2 slices of bacon crumbled

6 slices of bacon fried and set aside (save for topping)

1/4 cup shredded cheddar (save for garnish)

Directions:

Mix all ingredients and allow to cook for 4 or 5 minutes in an oven safe non stick pan, on a low burner before placing in the oven at 350 for about 10 minutes or until fluffy and done on top! Serve with Cheddar cheese, bacon strips, tomato and oranges!

Fiesta Frittata

Fiesta Frittata

Fiesta Frittata

The photo is a little out of focus. The next time we do this recipe we will replace this one with a much clear pic!

Ingredients and method. Eggs beaten, blend in  little milk, add salt and pepper and any spices your prefer to the mix. You’ll need some chopped tomatoes, onions, bell peppers, ham thinly sliced or cubed, or sausage or bacon crumbles. Once the heated skillet is ready, add a little butter  and poor in egg mix, allow egg to thicken. Once it starts to thicken, add all your ingredients a little at a time. Place in a 350 degree oven for about 15 minutes. When done, remove from oven, sprinkle  your favorite shredded cheese and chives on top! Allow to cool down, slide out Frittata on to a large serving plate  or cut directly from the pan into 4 to 6 slices. Serve with a thinly sliced orange on the side if you prefer.

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