ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
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
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
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