FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
ROSEMARY, BACON, AND TOMATO FRITTATA
This has become a family favorite on Christmas morning. The rosemary adds a distinctive flavor everyone seems to enjoy.
Provided by geekoman
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
- Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
- Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
- Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
- Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 16.2 g, Cholesterol 396.4 mg, Fat 18.4 g, Fiber 1.7 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 603.9 mg, Sugar 3.9 g
HERBY GREENS AND GOAT CHEESE FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the eggs, rosemary, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl.
- Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and saute until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 teaspoon salt and some pepper; saute for another 2 minutes.
- Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit -- not scrambling them, just massaging them into the cracks and crevasses of the greens.
- Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.
ROSEMARY POTATO FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F.
- Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.
SAUSAGE AND ROSEMARY POTATO FRITTATA
A great dish to make for the family for breakfast- potatoes, eggs and sausage with a light rosemary flavor.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Cook garlic in oil 1 minute. Add potatoes, onion, rosemary, salt and pepper. Stir to blend. Cook over medium heat about 10 minutes or until potatoes are tender, turning potato mixture halfway through cook time. Stir in cooked sausage.
- In large bowl, beat eggs and milk with whisk. Pour over potato mixture in skillet. Cook 2 minutes. Place in oven.
- Bake pan of mixture about 12 minutes or until golden brown. Top with cheese; bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 310, Carbohydrate 12 g, Cholesterol 310 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g
ROSEMARY EGG FRITTATA
Rosemary and basil egg frittata, topped with sweet potato sticks.
Provided by FabChef
Categories Frittata
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 3 tablespoons of olive oil over medium heat in an oven-safe skillet, and cook and stir the onion and garlic until translucent, about 5 minutes. Stir in the green peppers, and cook and stir until they have begun to soften, 5 more minutes. Pour the eggs over the vegetables, and stir in the basil, rosemary, salt, and pepper. Reduce the heat to medium-low, let the eggs sit over the heat until they have started to set, about 10 minutes.
- Transfer the skillet to the preheated oven and cook the frittata until fully set, about 15 minutes.
- While the frittata is baking, heat 1 cup of olive oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Deep-fry the sweet potato slices, a layer at a time, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon, and drain on paper towels. Top baked frittata with the fried sweet potato slices to serve.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 4.4 g, Cholesterol 207.8 mg, Fat 17.1 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 401.2 mg, Sugar 2.4 g
GLUTEN-FREE ROSEMARY POTATO FRITTATA
This hearty frittata made with Bisquick™ Gluten Free pancake & baking mix is loaded with red potatoes, eggs, spinach and tomatoes, with a light rosemary flavor-an easy Italian-style breakfast or brunch dish.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Spray tomatoes with cooking spray. In 10- inch nonstick skillet with sloping sides (omelet or crepe pan), cook tomatoes and 1 teaspoon of the rosemary over medium-high heat 4 to 5 minutes or until browned. Remove from heat; place in small bowl. In medium bowl, beat eggs and milk with fork or wire whisk until blended. Stir in Bisquick™ mix, salt and pepper. Set aside.
- In same skillet, heat oil over medium heat. Cook potatoes in oil about 6 minutes, stirring frequently, until tender. Add spinach and remaining 1 teaspoon rosemary; cook 1 to 2 minutes or until spinach is wilted. Reduce heat to low. Spread potatoes and spinach in skillet; top with tomatoes. Pour egg mixture over top. Stir well with rubber spatula. Cover; cook 14 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and set. Sprinkle with cheese. Cover and cook 1 minute longer. Garnish with additional rosemary.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 145 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g
More about "rosemary egg frittata recipes"
FRITTATA RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
Ratings 13Category BreakfastCuisine American, ItalianTotal Time 17 mins
THE SECRET TO A PERFECT FRITTATA + CHICKPEA & ROSEMARY BAKED …
From thestonesoup.com
Estimated Reading Time 3 mins
BAKED ROSEMARY OLIVE FRITTATA RECIPE - SERIOUS EATS
From seriouseats.com
Servings 8Total Time 25 minsCategory Breakfast And Brunch
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
Author Genevieve KoEstimated Reading Time 3 mins
POTATO FRITTATA WITH ROSEMARY & CHEESE - THE CLEVER …
From theclevermeal.com
ROSEMARY EGG FRITTATA – RECIPE WISE
From recipewise.net
EASY PUMPKIN & ROSEMARY FRITTATA RECIPE | NZ EGGS
From eggs.org.nz
ROSEMARY POTATO FRITTATA RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
MUSHROOM ROSEMARY FRITTATA | STONESOUP
From thestonesoup.com
ROSEMARY POTATO FRITTATA - BETTER HOMES & GARDENS
From bhg.com
ROSEMARY EGG FRITTATA - RECIPEPES.COM
From recipepes.com
AIR FRYER POTATO & ROSEMARY FRITTATA | NZ EGGS - I LOVE …
From eggs.org.nz
60 WAYS TO EAT EGGS FOR DINNER - RECIPES FROM NYT COOKING
From cooking.nytimes.com
HOW TO MAKE A FRITTATA - KRISTINE'S KITCHEN
From kristineskitchenblog.com
RECIPE: HER ROMAN JEWISH GRANDMOTHER MADE THIS EASY, WONDERFUL ...
From bostonglobe.com
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED) - COOKIE AND …
From cookieandkate.com
ROSEMARY EGG FRITTATA RECIPE - ALL RECIPES
From recipesfresher.com
PARMESAN FRITTATA WITH FRESH ROSEMARY & GREENS.
From theelliotthomestead.com
You'll also love