BROCCOLI FRITTATA
The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that's been cooked a bit too long into beaten eggs for a light, fluffy frittata.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
- In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
- Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.
CRAB & BROCCOLI FRITTATA
Give 'em something different in their frittatas-like this creamy, cheesy version made with broccoli and chopped imitation crabmeat. Easy. Delicious. Done!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk eggs and dressing in medium bowl until blended. Stir in crabmeat, 1 cup cheese, broccoli and pepper. Pour into medium ovenproof skillet sprayed with cooking spray.
- Bake 25 min. or until knife inserted in center comes out clean.
- Top with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 220 mg, Sodium 640 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 2 g, Protein 17 g
CRAB AND ARTICHOKE FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the broiler to high and place a rack in the center of the oven.
- Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
- Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- 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 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
CRAB AND POTATO FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potato in a pot with enough water to cover. Season the water generously with salt and place over high heat. Bring to a boil and simmer for 10 minutes. Drain well and let cool slightly. Cut into quarters and slice into thin pieces.
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the eggs, half-and-half, lemon zest, paprika and 1 teaspoon salt.
- Grease an 8-inch square baking dish with the olive oil. In the baking dish, combine the crab, arugula and sliced potatoes, making sure the potatoes are all lying flat. Pour the egg mixture over the top.
- Bake until the center is just set and the top is brown, about 30 minutes. Allow to cool for 10 minutes before cutting into 1-inch squares.
QUICK BROCCOLI FRITTATA
In this nourishing frittata, frozen broccoli is used for convenience and since it is preserved at peak freshness, you'll also get the maximum nutritional benefits in each bite (a win-win!). An eight-inch skillet will yield thick, hearty slices for breakfast and the nonstick surface keeps cleanup easy.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a small ovenproof nonstick skillet, heat oil and minced garlic over medium until fragrant, 1 minute. Stir in broccoli florets; season with salt and pepper. Cook, covered, until broccoli is tender, 4 to 5 minutes.
- Uncover and continue to cook until liquid has evaporated, 30 seconds. Meanwhile, preheat broiler. Beat eggs with cheddar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add egg mixture to skillet, and stir occasionally until large curds form and edges begin to set, about 30 seconds.
- Transfer skillet to oven and broil until eggs are puffed, golden, and just set, about 2 minutes. Let stand 5 minutes. Serve frittata with sliced avocado, flaky sea salt, and a drizzle of oil.
EASY BROCCOLI FRITTATA
Easy-to-make broccoli frittata!
Provided by Yuhui Xu
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
- Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
- Bake in the preheated oven until edges are golden, about 35 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 6.7 g, Cholesterol 373.2 mg, Fat 10.6 g, Fiber 2.1 g, Protein 15.2 g, SaturatedFat 3.3 g, Sodium 750.8 mg, Sugar 2.7 g
CRAB FRITTATA
Yet another way to make use of those big blue crabs we are catching. 1 crab gave us 1 cup of beautiful meat for this.I can't do what I suggest in the last step as I don't have a griller (broiler) so I finished it with the lid on for a couple of minutes to set the top. That worked fine and would be good for camping. Just cook the onion and potato slower and longer if you can't access a microwave.
Provided by JustJanS
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the eggs, cream, lemon rind, tabasco, salt and pepper together. Set aside.
- Microwave onion and potato about 3 minutes (to speed up cooking).
- Heat oil in frying pan over medium heat and brown potato and onion and cook them through.
- Add the capsicum and cook a few minutes more.
- Pour over the egg mix and scatter the crab across the top.
- Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top. Serve at once.
CRABMEAT FRITTATA WITH TOMATOES AND HERBS
Here's a delightful open-faced omelet -- perfect for brunch -- that uses fresh crabmeat as its star ingredient!
Provided by Grace Lynn
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk the eggs until frothy and season with half the salt and pepper.
- In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
- Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
- Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
- Stir the eggs into the skillet.
- Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
- The eggs will begin to form small curds.
- Continue stirring and shaking until the eggs are set but still somewhat soft on top.
- Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
- Cover the frittata with another dinner plate and invert the plates.
- Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
- The cooked frittata should be golden brown on both sides.
- Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.
Nutrition Facts : Calories 282.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 573, Sodium 781.5, Carbohydrate 5.4, Fiber 1, Sugar 2.6, Protein 26.9
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