Herbs And Greens Frittata Recipes

Steps:

• Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
• Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
• Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

Steps:

• Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
• Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
• Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
• Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
• Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
• Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
• Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
• Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Steps:

• Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
• While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
• Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
• Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
• Variations:
• To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
• Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.

Steps:

• Whisk eggs and water in a bowl.
• Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
• Spray a quiche dish with non-stick spray. Pour egg mixture into it.
• Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
• Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.

Steps:

• Heat a 10-12-inch oven-proof skillet over medium heat.
• Add 1 T olive oil.
• Sauté pancetta or bacon until browned but not crisp.
• Drain on paper towels and set aside.
• Without cleaning skillet, toss in chopped garlic and sauté just until fragrant, about 30 seconds.
• Immediately toss in chopped greens and sauté until wilted.
• Remove to a plate and keep warm.
• In a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
• Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs, giving better volume during cooking.
• Preheat oven to 350°F.
• Heat butter and oil in same skillet, making sure to work oil up sides of pan.
• Return greens to pan and then pour in egg mixture.
• Cook over med heat for about 8 minutes until partially set, using a rubber spatula to pull cooked egg away from sides, allowing liquid egg to fall underneath.
• Crumble pancetta and remaining goat cheese over top of frittata and move pan to middle of oven, allowing at least 8 inches of headroom for eggs to rise, and cook for 20-25 minutes until completely set in the middle.
• Frittata can be served cold, room temp or warm.
• It makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.