Home / Tag Archives: Frittata

Tag Archives: Frittata

Green Chile Frittata


  • Green Chile Frittata Recipe10 egg outdone
  • 1/2 cup all-function flour
  • 1 tsp preparing natural powder
  • 1 crunch sodium salt
  • 1 (7 oz) can diced environmentally friendly chile peppers, drained
  • 1 (16 oz) pot reduced-body fat cottage cheese
  • 1 glass shredded Cheddar cheese
  • 1/4 cup melted butter

How to make: Green Chile Frittata

  1. Preheat your oven to 400 qualifications F (200 levels C).
  2. Casually fat a 9×13 in . baking meal.
  3. Within a huge container, mixture the eggs, flour, preparing natural powder, and salt.
  4. Stir inside the green chili peppers, cottage cheese, Cheddar dairy products, and dissolved butter.
  5. Pour in the ready preparing recipe.
  6. Make 15 minutes inside the pre-heated stove.
  7. Lessen temperature to 325 levels F (165 degrees C), and carry on baking for 35 to 40 minutes or so. Amazing somewhat, and lower into little squares.

Preparation time: 15 minutes
Cook time: 55 minutes
Ready In: 1 hour 10 minutes
Yield: 10 servings

Asparagus Frittata Recipe

Asparagus Frittata Ingredients

  • Asparagus Frittata Recipe
    Asparagus Frittata Recipe

    1 cup water

  • 2/3 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 tablespoons minced fresh parsley
  • 1 1/2 cups egg substitute
  • 5 tablespoons shredded Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded reduced-fat Cheddar cheese

How to make Asparagus Frittata

  • In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a
    10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus;
    toss to coat.
  • In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt
    and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately.
  • Asparagus Frittata is ready to serve.

Prep Time:15 Min
Cook Time:5 Min
Ready In:20 Min
Servings: 4

Vegetable Frittata Recipe

Vegetable Frittata Ingredients:

Vegetable Frittata Recipe
Vegetable Frittata Recipe
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup diced green bell pepper
  • 1 zucchini, halved lengthwise and cut in 1/4 inch slices
  • 2 cups cooked and diced potatoes
  • 1 cup chopped fresh tomato
  • 2 tablespoons black olives
  • 4 eggs
  • salt and pepper to taste
  • 1/4 teaspoon dried oregano
  • 1 pinch cayenne pepper
  • 1/2 small tomato, sliced
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

How to make Vegetable Frittata:

  • Preheat the broiler on your oven.
  • In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
  • Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
  • Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
  • Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they’ll be firm around the edges and a bit runny in the middle).
  • Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Potato and Broccoli Frittata Recipe

Potato and Broccoli Frittata Ingredients:

Potato and Broccoli Frittata Recipe
Potato and Broccoli Frittata Recipe
  • 4 large eggs
  • 4 large egg whites
  • Salt and freshly ground black pepper, to taste
  • Cooking spray, preferably olive oil
  • ½ cup finely chopped onion
  • 2 cups cooked broccoli florets
  • 1 cup boiled or baked potato, peeled and sliced (roughly 1 medium potato)
  • 1 Tbsp. extra virgin olive oil
  • 1 red bell pepper, cut into ½ inch rings
  • ½ tsp. dried oregano
  • ¼ cup (1 ounce) grated pecorino or parmesan cheese

How to make Potato and Broccoli Frittata:

  • In a medium bowl, beat the eggs, egg whites, salt and pepper until well combined. Set aside.
  • Coat a medium skillet (broiler-safe) with cooking spray and set it over medium-high heat. Add the onions and sauté until they are translucent, stirring constantly. Add the broccoli, mashing it with the back of a wooden spoon to flatten. Break the potatoes into ½-inch pieces and add to skillet, stirring until they are heated through.
  • Add the cooked vegetables to the bowl of beaten eggs.
  • Rinse out the sauté pan and return it to a medium-high heat. Add the oil, swirling it to coat the sides of the pan. Pour in the egg and broccoli mixture. As the eggs set, keep lifting the edges of the frittata while tilting the pan. In the center of the pan, pull aside the eggs in various places to let liquid flow to the bottom of the pan. Place the red bell pepper rings into the top of the nearly firm frittata. When the eggs are mostly set, but moist looking on top, sprinkle on the oregano, then the cheese.
  • Place the frittata under the broiler until the top is dry and set, about two minutes (checking frequently after one minute). Slide the frittata onto a plate and let it sit 15 minutes before cutting.
  • Cut the frittata into four wedges and serve.

Smoked Salmon and Pea Frittata Recipe

Smoked Salmon and Pea Frittata Ingredients:

Smoked Salmon and Pea Frittata Recipe
Smoked Salmon and Pea Frittata Recipe
  • 500g new potatoes
  • 200g pack smoked salmon
  • 8 large eggs
  • 2 tbsp chopped dill
  • 100g frozen petits pois

How to make Smoked Salmon and Pea Frittata:

  • Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
  • Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
  • Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
  • Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.