Joleans Company Baked Egg Frittata Recipes

Steps:

• Preheat oven to 425 degrees F.
• Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.
• Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.
• Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tins with non-stick spray or use silicone liners.
• Beat together eggs, half and half or milk, salt and pepper,.
• Add bacon, mushrooms, and asparagus to mixture and stir in.
• Pour about 1/4 cup of mixture into each muffin tin.
• Top with parmesean cheese.
• Bake for 15 minutes and check to see if eggs are set (they should puff up also)- if not, cook 5 more minutes.
• Let cool for 5 minutes and enjoy!

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
• 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. Crumble when cool enough to handle.
• Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
• Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
• Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.

Steps:

• Heat oil in a 12-inch skillet over medium heat.
• Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
• Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
• Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
• Sprinkle the thyme over and then cool slightly.
• In a bowl whisk eggs with cream, and season with salt and pepper.
• Add the potato mixture to the eggs and whipe the skillet clean.
• In the same skillet, heat about 1 tablespoon oil over medium-low heat.
• Pour the egg/potato mixture into the skillet.
• Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
• Slide the frittata onto a platter.
• Sprinkle with parsley and capers.
• Cut into wedges and serve.

Steps:

• Heat oven to 350°F.
• Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.
• Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.
• Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.