FRITTATA WITH GREENS
This is a typical Provençal or Italian frittata, something that is quickly thrown together, especially if you make a point of washing and blanching greens when you get them home from the market. It works best with the more tender greens like chard, beet greens, and spinach.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 7
Steps:
- Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
- Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
- Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
FRITTATA WITH LEFTOVER GREENS
Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.
Provided by ajhorse21
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
- Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g
MIXED GREENS FRITTATA
Make and share this Mixed Greens Frittata recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large broiler-proof nonstick skillet, heat 2 teaspoons of the oil over moderate heat. Add garlic and cook for 2 minutes.
- Add the greens and cook, stirring often for 7 minutes or until very tender.
- Transfer the greens to a plate and wipe out the skillet.
- In a food processor, combine the eggs, cottage cheese, Parmesan, flour and salt.
- Add the remaining oil to the skillet and heat over moderate heat.
- Add the greens, pour the egg mixture over and cook without stirring for 10 minutes or until the eggs are set around the edges and slightly wobbly in the center.
- Preheat the broiler. Broil the frittata 6 inches from the heat for 1 minute or until the center is just set.
Nutrition Facts : Calories 141.8, Fat 9.3, SaturatedFat 2.7, Cholesterol 100.7, Sodium 524.7, Carbohydrate 3.1, Fiber 0.1, Sugar 0.8, Protein 10.9
MIXED VEGETABLE FRITTATA
Fast, easy, a family favorite; this recipe can be used with nearly any mixture of veggies. This is best served with fresh fruit and bruschetta or toasted bread with goat cheese.
Provided by meghan_hartman05
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *Pre-heat oven to 400º (broil).
- In medium skillet add olive oil, pesto, and garlic. Sauté on medium heat until fragrant (1-2 minutes).
- Add onions and peppers and continue to sauté for an additional 2-3 minutes.
- Next add asparagus or broccoli (potatoes should be cooked ahead of time if you want to use those).
- After 2-3 minutes, add the zucchini and mushrooms.
- When vegetables are nearly cooked, add the spinach and cook until dark green.
- Make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters.
- Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.
- When the top begins to puff in the middle, bring back to stove top.
- Add cheese, then place under broiler for additional 2 minutes (until cheese is melted and bubbly).
- Cut into wedges and serve (this re-heats well in the microwave for leftovers).
- *NOTE - all measurements are approximate and can be changed to your preferences.
Nutrition Facts : Calories 163.8, Fat 13.7, SaturatedFat 3.5, Cholesterol 9.9, Sodium 77, Carbohydrate 6.8, Fiber 2.4, Sugar 3.2, Protein 5.7
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- Preheat the oven to 375°. In a food processor, pulse the spinach, parsley, arugula, chives, and mint until finely chopped. Scrape into a small bowl.
- In a 10-inch ovenproof nonstick skillet, heat the 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the eggs to the skillet and stir in all but 2 tablespoons of the chopped herbs; season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the eggs start to set on the bottom and side, about 5 minutes. Transfer the frittata to the oven and bake until set, about 10 minutes. Slide onto a serving plate and garnish with the reserved chopped herbs. Drizzle with olive oil and serve warm.
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