PEPPER AND FRESH HERB FRITTATA
Steps:
- Preheat broiler. In a large bowl, whisk eggs, herbs, salt and pepper until blended., In a 10-in. broiler-safe skillet, heat oil over medium-low heat. Pour in egg mixture. Cook, covered, 10-12 minutes or until nearly set. Top with pickled peppers and cheese., Broil 4-5 in. from heat 3-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 234 calories, Fat 19g fat (6g saturated fat), Cholesterol 384mg cholesterol, Sodium 708mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 14g protein.
ROASTED RED PEPPER AND FRESH HERB FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes. Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan. Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven. Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes. Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter. Slice into 12 wedges, garnish with basil leaves and serve.
HERB FRITTATA
This is one of the real classics of this region's cuisine (Friuli-Venezia Giulia).You will find it wherever you travel, especially in the springtime when wild herbs sprout in fragrant profusion all over La Terra Fortunata. The key here is to use as large a variety of herbs, grasses and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel and celery leaves. This frittata is served piping hot, tepid or cool. As always, it should be covered if allowed to cool and cut into wedges before serving.
Provided by Food Network
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 8
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.
SWEET BELL PEPPER AND FRESH HERB FRITTATA
The fresh basil in this easy dish really makes the flavors of the vegetables come out. Adapted from the Wild Rose Herbal Detox Cookbook.
Provided by ALISSA ROCKS
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Slice peeled potato into 1/4 slices and form single layer on the bottom of an 8x8" glass pan sprayed with Pam.
- Saute onions over med heat until soft, add diced pepper and continue for 1-2 minutes more. Then gently fold in spinach until wilted.
- Spread onion mixture evenly over potatoes.
- Sprinkle fresh herbs evenly over top of onion mixture.
- Mix Egg Beaters, salt, pepper and milk together and gently pour into baking dish making sure it is evenly distributed. Sprinkle with paprika and hot red pepper flakes if using.
- Bake for 30-40 minutes. Eggs should be set in middle.
- I divide this into 4 servings with each being about 200 calories and very low in fat. Also works great if you just use Eggbeaters without the milk, just use more of them.
- Can also be served with a salad for a lite lunch or dinner.
Nutrition Facts : Calories 166.2, Fat 5, SaturatedFat 0.7, Sodium 496.3, Carbohydrate 26.5, Fiber 4.9, Sugar 4.4, Protein 6.2
FRESH HERB FRITTATA
Steps:
- Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet. If 2 tablespoons/30 g are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add the 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 one 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°F/150 °C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm 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.
- Wine: Many wines seem to go well with this preparation, including Collio Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco
HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
FRESH HERB FRITTATA
A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.
Provided by PainterCook
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8
HERB BREAKFAST FRITTATA
Steps:
- In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato slices in a single layer over bottom of pan. Preheat broiler., In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook until nearly set, 4-6 minutes., Uncover skillet. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 321mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
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