POTATO BASIL FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
POTATO, HAM & CHEESE FRITTATA
Make and share this Potato, Ham & Cheese Frittata recipe from Food.com.
Provided by Galley Wench
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Dry and lightly salt potatoes.
- In heavy skillet, heat 1/4 cup oil over medium heat.
- To skill add alternating layers of potatoes, shallots, green pepper and ham or Canadian Bacon.
- Cover skillet and cook on low for 10 minutes until tender (occasionally lift potatoes to prevent them from sticking).
- Remove from heat.
- Beat eggs with whisk until foamy.
- Add cayenne pepper and sun-dried tomatoes.
- Sprinkle cheese on vegetables.
- Spread the egg mixture evenly in the pan, lifting vegetables allowing egg mixture to run under and between potatoes.
- Cook on medium heat (shaking pan occasionally) until the eggs are set on the bottom and still slightly liquid on top.
- Cook in the oven until eggs are set, 8-10 minutes.
- Frittata can be served warm or at room temperature.
Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 4.3, Cholesterol 224.7, Sodium 327.6, Carbohydrate 26.5, Fiber 3, Sugar 2.3, Protein 12.6
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
POTATO, RED PEPPER AND CHEESE FRITTATA
Make and share this Potato, Red Pepper and Cheese Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
- Heat oil and butter in a large oven-proof skillet over medium heat.
- Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
- Add in the cooked potatoes and saute for 1 minute.
- In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
- Sprinkle the top with grated cheddar cheese.
- Set the oven to broil.
- Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
- Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
- Delicious!
SPINACH AND POTATO FRITTATA
This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.
Provided by Cheryl Leiser Harding
Categories Breakfast and Brunch Potatoes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- 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 and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
POTATO, SPRING ONION, DILL & CHEESE FRITTATA
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
- Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.
Nutrition Facts : Calories 244 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
POTATO, SALAMI, AND CHEESE FRITTATA
Make and share this Potato, Salami, and Cheese Frittata recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat.
- Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.
- In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
- Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat.
- Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.
- Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes.
- Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
Nutrition Facts : Calories 530.5, Fat 31.6, SaturatedFat 13.3, Cholesterol 463.6, Sodium 656, Carbohydrate 36.2, Fiber 3.1, Sugar 3, Protein 25.5
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- In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.
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- Preheat oven to 350°F with rack in upper third. Place potatoes in a large pot and just cover with water; stir in 1 tablespoon salt. Bring to a boil over high. Reduce heat to low and simmer until potatoes are just tender when pierced with a fork, about 3 minutes. Drain; rinse under cold water to stop the cooking. Set aside.
- Heat oil and butter in a large cast-iron or oven-safe nonstick skillet over medium until butter foams. Add onion and ½ teaspoon salt. Cook, stirring occasionally, until onion is golden brown, about 15 minutes. Add potatoes and toss to coat. Cook, undisturbed, until potatoes are golden in spots, about 3 minutes. Gently stir; cook for 3 minutes more.
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