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- 3 tablespoons finely grated Parmesan
- Sea salt and freshly ground black pepper
- 1 1/2 pounds ripe plum tomatoes (5–6 medium), cored, cut crosswise into 1/4' slices
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in cheese and garlic and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices on top of egg mixture. (Some slices may sink.)
Transfer skillet to oven and bake frittata until eggs are just set in the center, 8–10 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.
Nutritional ContentOne serving contains: Calories (kcal) 180 Fat (g) 13 Saturated Fat (g) 3.5 Cholesterol (mg) 220 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 9 Sodium (mg) 210Reviews Section
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions, thinly sliced (1 cup)
- 2 cups grape tomatoes
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- 1/2 cup grated cheddar (1 1/2 ounces)
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
- 2 tablespoons half-and-half
- 2 teaspoons chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 large eggs
- 2 teaspoons olive oil
- ½ cup thinly sliced shallots
- 1 ½ ounces Asiago cheese, grated (about 1/3 cup)
- 1 ½ cups halved cherry or grape tomatoes
- 4 thyme sprigs (optional)
Combine first 5 ingredients in a large bowl, stirring well with a whisk.
Heat a medium ovenproof skillet over medium heat. Add oil to pan swirl to coat. Add shallots sauté 3 minutes or until translucent. Add egg mixture to pan cook 5 minutes or until eggs are partially set. Sprinkle with 3 tablespoons cheese. Arrange tomatoes over egg mixture. Sprinkle remaining 2 tablespoons cheese over top. Place pan in oven broil 2 to 3 minutes or until top is lightly browned and eggs are set. Remove pan from oven. Cut frittata into 8 wedges. Garnish with thyme sprigs, if desired.
- 8 large eggs
- 1/3 cup basil pesto
- Coarse salt and pepper
- 1 cup shredded fresh mozzarella (4 ounces), divided
- 1 teaspoon olive oil
- 2 small tomatoes, thinly sliced
Preheat oven to 425 degrees. In a large bowl, lightly beat eggs. Stir in pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 3/4 cup mozzarella. In a 10-inch nonstick skillet, heat oil over medium-high. Add egg mixture and cook, stirring occasionally, 1 to 2 minutes. Arrange tomatoes in a single layer on top and sprinkle with remaining mozzarella.
Bake until puffed and center is just set, 10 to 12 minutes. Let sit 5 minutes run a rubber spatula around edge and beneath frittata before transferring to a cutting board. Cut into wedges and serve.
An Easy Italian Frittata Recipe
Guys! Thanksgiving is tomorrow! YEAHHHHHHHHH.
Can you believe we finally got here? Have you finished all your turkey day shopping?
I hope so, or you&rsquore in a mad house tomorrow!
I don&rsquot know about you but I&rsquom so over seeing all the Thanksgiving Day recipes.
Now, don&rsquot get me wrong, I want to devour all the food tomorrow but seeing my facebook feed filled with Thanksgiving recipes and all the pumpkin&hellip yeah that I&rsquom over.
Let&rsquos move on to Christmas recipes shall we!
I think we should head into the Christmas recipes, I kinda eluded to that last week with those Espresso Cashew Clusters.
Which on a side note, if you haven&rsquot tried them yet, YOU HAVE TO! The Espresso grounds and chocolate &hellip. Muah! Perfection!
But today we are focusing on breakfast and all things yummy in the tummy!
- 2 tablespoons olive oil
- 1 garlic clove, minced
- ½ (6-oz.) package fresh baby spinach
- 1 (10-oz.) can mild diced tomatoes and green chiles, drained
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 12 large eggs, beaten*
- ½ cup crumbled garlic-and-herb feta cheese**
Preheat oven to 350°. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.
Add garlic, and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.
Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.
Bake at 350° for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.
*1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.
**Plain feta cheese may be substituted.
Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.
Tomato-Sausage Frittata: Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles in Step Hands-on time: 34 min. Total time: 51 min.
Bacon-Mushroom Frittata: Prepare recipe as directed in Step 1, sautéing 1/2 cup sliced fresh mushrooms in hot oil 2 to 3 minutes or until browned. Proceed with recipe as directed, stirring 3 cooked and chopped bacon slices in with tomatoes. Hands-on time: 24 min. Total time: 46 min.
Eggplant-and-Olive Frittata: Prepare recipe as directed in Step 1, sautéing 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with tomatoes. Hands-on time: 32 min. Total time: 49 min.
I love to whip up an easy frittata with anything I have in my fridge. In the summer, this tomato and zucchini frittata was something I came up with when I had to use up my garden veggies. Another summer frittata I make with zucchini is this Caramelized Onion, Zucchini and Red Pepper Frittata.
Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I’ve been enjoying them in tomato salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer’s market this weekend and I came up with this delicious frittata.
What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today’s leftovers from lunch are going to be tomorrow’s breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets. Also great for meal prep.
- 1 medium orange or red sweet pepper, seeded and cut into thin bite-size strips
- ½ cup chopped onion
- 1 tablespoon olive oil
- 1 ½ cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
- ½ cup finely shredded Parmesan cheese (2 ounces)
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley or snipped fresh basil
- 1 tablespoon snipped fresh oregano
- ¼ teaspoon ground black pepper
- ¼ cup pitted kalamata or ripe olives, thinly sliced
- 1 medium roma tomato, trimmed and thinly sliced crosswise
- Whole grain baguette-style French bread slices
Preheat broiler. In an 8-inch broiler-proof nonstick skillet, cook sweet pepper and onion in hot oil over medium heat for 5 minutes or just until tender, stirring occasionally. Meanwhile, in a medium bowl combine eggs, half of the cheese, the parsley, oregano and black pepper.
Pour egg mixture over the pepper mixture in skillet. Stir in olives. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomato slices on top of egg mixture. Sprinkle with remaining cheese.
Broil 4 to 5 inches from the heat for 2 to 3 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges to serve. Serve with baguette slices.
Broccoli & Grape Tomato Frittata
This easy baked frittata (a flat Italian omelet), featuring the synergistic combination of broccoli and tomatoes, is perfect for spring brunches and simple suppers. Even if you are cooking for just one or two, it is worth making because leftovers are delicious reheated in the microwave-enjoy them for a ready-made, protein-rich breakfast the following day. A mixture of whole eggs and egg whites helps keep the saturated fat in check. It can be disheartening to discard the extra egg yolks. To eliminate waste, use liquid egg whites, available the refrigerated egg case in supermarkets.
Preheat oven to 425F. Heat 2 tsp oil in 12-inch skillet with oven-proof handle over medium-low heat. Add onion cook stirring often, until softened and lightly browned, 3 to 5 minutes. Transfer to a plate. Wash and dry skillet.
Steam broccoli until crisp-tender, 3 to 4 minutes. Refresh under cold running water to stop it from cooking. Drain well and pat dry.
Blend eggs, egg whites, hot sauce, salt and pepper with a fork in large bowl. Add tomatoes, cheese, oregano, sauted onion, and steamed broccoli mix well.
If your skillet is notnonstick, coat it with cooking spray (not necessary, if using nonstick skillet). Add remaining 2 teaspoons oil to skillet and heat over medium-low heat. Swirl to coat bottom evenly. Add egg mixture. Immediately transfer skillet to oven. Bake, uncovered, until top is lightly browned and set, 25 to 30 minutes.
There are several ways to serve this frittata: The simplest is to leave the frittata in the skillet and cut wedges from the skillet. To unmold the frittata, run a spatula around sides and lift frittata to make sure it has not stuck to skillet. If your skillet has sloping sides, carefully slide frittata onto serving platter. If you skillet has straight sides, invert serving platter over skillet. Grasping platter and skillet with oven mitts, carefully invert skillet. Lift off skillet to release frittata. Cut into wedges and serve.
Per serving: Calories: 150. Total fat: 9 grams. Saturated fat: 3 grams. Cholesterol: 166 milligrams. Sodium: 314 milligrams. Carbohydrates: 6 grams: Fiber: 2 grams. Protein: 12 grams. One serving provides almost 1 servings of vegetables!