EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE
"I love how the tangy goat cheese, peppery arugula and sweet balsamic glaze complement one other. They make my taste buds light up!" says Valerie.
Provided by Valerie Bertinelli
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
- Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
- Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
- Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.
RAINBOW COTTAGE PIE
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large heavy pan over medium heat. Finely chop the onion, add to the pan and season with salt. Do the same with the celery and carrot and cook with the onion until they're softened, 8 to 10 minutes, stirring often to ensure it doesn't stick.
- Once the veggies have softened slightly and the onion has turned translucent, grate in the garlic. Stir for a minute until fragrant and then add in the beef. Using a wooden spoon, breakdown the beef so it's in small pieces and continue to stir until all the meat has browned, about 10 minutes. At this point, stir in the tomato paste and then the red wine, stirring until all absorbed. Top with the beef stock and bring to a boil. Turn down the heat to a simmer, add in the thyme, bay leaves and season with a good pinch of salt and pepper. Leave to cook until you have a rich thick sticky sauce and most of the liquid has gone, 15 to 20 minutes. Remove from the heat.
- Peel and dice the potatoes. Add to a large pot of salted boiling water and boil until fork tender, about 25 minutes. Drain completely. Mash the potatoes with a potato masher, leaving a bit of purple chunks for texture. Add in the butter and the milk to loosen and season with salt and pepper.
- Now all your elements are ready for building your rainbow cottage pie. Spoon a thick layer of the beef in a 9- by 13-inch glass baking dish, pressing down to pack it in. Cut the cherry tomatoes in half across the equator and lay them cut-side down over the beef, making sure there are no gaps. Completely cover the tomatoes with the spinach, pushing down gently to flatten and tucking into the corners. Sprinkle the cheese on top of the spinach (this will go gorgeously gooey in the oven). Spoon the mashed potatoes on top in 4 equal dots and then smooth over to cover the whole of the top, making sure no spinach is on show. Use the back of a spoon to add a bit of texture (like frosting a cake) to the mash so it crisps in the oven.
- Bake until crisp and bubbling and the tomatoes are juicy, 30 to 35 minutes. Leave to sit for 10 minutes - if you can - before serving.
LORI'S SALSA RANCHERA
Steps:
- In a skillet, cook the bacon until done but soft, not crisp. Add the tomatoes, peppers, onions, garlic, cumin, salt and pepper. Bring the mixture to a boil. Reduce the heat to simmer, cover and cook for 10 minutes.
- Remove from the heat and serve hot over your morning eggs (huevos rancheros), tamales, beans (frijoles) or potatoes (papas). Serve cold with tortilla chips.
CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA B, L OR D MEAL: GOOD FOR BREAKFAST, LUNCH OR DINNER
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
- While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
- Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
- Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
- Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.
CHICKEN FRITTATA WITH TOMATO SALSA
Ready in under an hour, our Chicken Frittata with Tomato Salsa is topped with spicy pico de gallo for a guest-pleasing Mexican-style brunch.
Provided by Yvette Marquez
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
- Heat oven to 350°F.
- In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
- In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
- Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
- Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.
Nutrition Facts : ServingSize 1 Serving
MASALA FRITTATA WITH AVOCADO SALSA
A spicy twist on a simple frittata recipe, with Masala paste, coriander and plump cherry tomatoes. Pair it with our avocado salsa for a light and budget-friendly supper
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.
- Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.
- To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
SALSA AND SPINACH FRITTATA
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Yield Makes one 8-inch frittata
Number Of Ingredients 5
Steps:
- Strain salsa through a fine-mesh sieve; discard liquid. Melt butter in an 8-inch cast-iron skillet over high. Add strained salsa and spinach; cook until spinach is wilted, 2 minutes. Add eggs seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 degrees until set, about 12 minutes.
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