Cheesy Frittata Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.

Steps:

• Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
• Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
• Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
• Break the feta into the bowl by crumbling it with your hands.
• Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
• Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.

Steps:

• Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

Steps:

• Heat oven to 375°F. In 10-inch ovenproof nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain. Stir in hot water, butter, potatoes (from Hamburger Helper box) and bell pepper. Heat to boiling over high heat, stirring constantly, until butter is melted.
• Reduce heat to medium; press potato mixture evenly with back of spatula. Cook uncovered 6 minutes, without stirring, until liquid is absorbed.
• In medium bowl, beat eggs and 1/2 teaspoon salt with whisk until well combined. Pour eggs over potatoes in skillet, stirring to evenly combine. Cook 4 to 5 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until bottom is set and most of egg is cooked. Place skillet in oven.
• Bake 8 to 10 minutes or until eggs are fully cooked.
• In medium bowl, mix milk and topping mix (from Hamburger Helper box). Cut frittata into wedges. Drizzle with topping mixture. Season to taste with salt and ground black pepper.

Steps:

• In a skillet, melt butter over medium heat. Saute mushrooms, pepper and onions until tender. In a bowl, beat eggs until foamy; stir in ham. Pour over the vegetables. Let eggs set on the bottom, then lift the edges to allow any uncooked egg to flow underneath. Cover and cook until the eggs are set, about 3 minutes. Sprinkle with cheese and cut into wedges to serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Steps:

• Cook turkey bacon per directions on package until crisp. Set aside. Crumble when cool.
• Coat an ovenproof 10" skillet with cooking spray. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini, and saute over medium-low heat until the vegetables are tender, 2 - 3 minutes.
• Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2 - 3 minutes, and remove from the heat.
• Preheat the broiler.
• In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth.
• Pour the egg mixture over the vegetables and return to the heat source. Sprinkle the crumbled turkey bacon over the top. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet.
• Transfer the skillet to the broiler and broil until the top is set - 2-3 minutes.
• Sprinkle with the cheese and broil until the cheese melts.
• Serve while hot.

Steps:

• Preheat oven to 350.
• Beat eggs, egg whites and water in a medium bowl with a wire whisk until well blended.
• Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil.
• Pour into greased 9-inch pie plate.
• Bake 25 minutes or until puffed and golden brown.
• Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
• Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
• While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
• Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.

Steps:

• Cook vermicelli as directed on package. Drain; rinse with hot water.
• Meanwhile, in small bowl, mix egg product, milk, 1/2 teaspoon of the salt, the oregano and ground red pepper until well blended. Stir in onions.
• In 10-inch nonstick skillet, heat oil over medium heat. Spread cooked vermicelli in hot skillet; pour egg product mixture evenly over top. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until center is almost set.
• Remove skillet from heat. Sprinkle remaining 1/4 teaspoon salt and the cheese over vermicelli mixture. Cover; let stand 2 minutes or until egg mixture is set and cheese is melted. Serve from skillet, or run pancake turner around edge of skillet to loosen and slide out onto serving plate. Cut into wedges. If desired, garnish with additional chopped green onions.

Steps:

• Preheat oven to 325°F.
• Spray a pie plate (or two ramekins) with cooking spray.
• Thinly slice (or dot) butter over bottom of pie plate.
• Place shrimp, feta, and green onions in plate.
• Beat eggs with dash of garlic salt, freshly ground black pepper, and sour cream until well-combined. Pour over shrimp in pie plate.
• Top with crushed croutons, then Romano cheese.
• Bake at 325F for 20 minutes.
• Cool 5 minutes before slicing into wedges. Serve with a salad, or sliced tomatoes.