MEXICAN FRITTATA
This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.
Provided by tracyfer
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
- Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
- While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
- Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 15.6 g, Cholesterol 188.4 mg, Fat 8.5 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 2.3 g, Sodium 1169 mg, Sugar 9 g
MEAT LOVERS FRITTATA WITH SALSA VERDE
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Heat olive oil in 10-inch cast iron skillet over medium heat. Add onions and cook 5 minutes or until fragrant and translucent. Add garlic and bell pepper, and cook 5 minutes or until soft. Remove from heat and set aside. Heat nonstick skillet over medium-high heat. Place JENNIE-O® Turkey Breakfast Sausage in skillet, cook and crumble for approximately 8 minutes. Add JENNIE-O® Turkey Bacon and cook for an additional 8 minutes. Always cook turkey to an internal temperature of 165°F. While meat is cooking, whisk eggs, and then fold in crumbled queso fresco and season with pepper. When meat is cooked, add meat to cast iron skillet with HERDEZ® Tomatillo Verde Mexican Cooking Sauce, and combine. Then pour egg-cheese mixture over top, making sure the eggs coat the mixture evenly. Cook mixture for 5 minutes or until the edges firm up. Transfer the skillet into the preheated oven and bake 12 to 15 minutes, or until the center is no longer wobbly and the top is golden. Serve with HERDEZ® Salsa Verde and crumbled queso fresco.
EGG TOSTADA-FRITTATA WITH RAINBOW TOMATO SALSA
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapenos, and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use.
- Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven.
- To the hot oil add the bacon and render, about 2 to 3 minutes. Add the onions and red chilies and cook about 4 to 5 minutes to soften them. Beat the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden.
- Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
- Shred the cheeses with a box grater and combine.
- Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapenos and return to the oven for 1 to 2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce. Serve extra salsa at the table.
SALSA FRITTATA
Make and share this Salsa Frittata recipe from Food.com.
Provided by Chef at Large
Categories Breakfast
Time 24m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Pour olive oil into a 10 inch ovenproof frying pan over medium heat.
- Add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
- POur in eggs and cook until almost set but still runny on top, about 2 minutes.
- Pour salsa on top of eggs and sprinkle with cheese. Place in brolier.
- Wait till cheese is melted and browned, about 3 to 4 minutes.
- Slide frittata onto a serving platter and cut into wedges.
MASALA FRITTATA WITH AVOCADO SALSA
A spicy twist on a simple frittata recipe, with Masala paste, coriander and plump cherry tomatoes. Pair it with our avocado salsa for a light and budget-friendly supper
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.
- Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.
- To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.
Nutrition Facts : Calories 347 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
FRESH CORN SALSA FRITTATA WITH HASH BROWN CRUST
Ready, Set, Cook! Special Edition Contest Entry: This Mexican inspired dish is a perfect mix of fresh and hardy. I love the hint of spice, the crunch of the hash brown crust and the zing of the lime juice. It comes together quick for a delicious dish that is impressive enough to entertain with!
Provided by Mrs. Schwartzs Kitc
Categories Breakfast
Time 50m
Yield 1 Frittata, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 375 degrees.
- Start by making the corn salsa. Place the sweet corn in a strainer and let it thaw over a large bowl. Once thawed, discard the liquid in the bowl.
- Dice the onion, red pepper, jalapeno pepper (deseed and devein if you want less spice) and roughly chop the cilantro. Combine the corn, onion, red pepper, jalapeño pepper, cilantro and lime in a medium-sized bowl. Sprinkle in the salt and stir. Set the salsa aside.
- Liberally spray a baking dish (9x13 will work) with cooking spray. Place the Simply Potatoes Shredded Hash Browns into the pan. Press the potatoes onto the bottom and up on the sides to create a crust. Spray the potatoes again with cooking spray. Once the oven is preheated, place this into the oven for 15 minutes.
- Whisk the eggs in a large bowl. Add the 1 cup of the salsa, the ham and cheese into the eggs. Stir until combined.
- When the potato crust is done cooking, pour the egg mixture into the pan on top of the crust. Place back in the oven for 35-40 minutes or until the eggs are fully cooked. Test this by placing a toothpick in the middle, if it comes out clean the eggs are fully cooked.
- Top with additional corn salsa and squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 271.5, Fat 13.3, SaturatedFat 6, Cholesterol 245.9, Sodium 589.8, Carbohydrate 20.5, Fiber 2.7, Sugar 1.4, Protein 19.9
CHICKEN FRITTATA WITH TOMATO SALSA
Ready in under an hour, our Chicken Frittata with Tomato Salsa is topped with spicy pico de gallo for a guest-pleasing Mexican-style brunch.
Provided by Yvette Marquez
Categories Breakfast
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
- Heat oven to 350°F.
- In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
- In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
- Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
- Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.
Nutrition Facts : ServingSize 1 Serving
LIGHT SPINACH FRITTATA WITH SALSA
Made this for breakfast today and it was SO filling and wonderful. The eggs are very creamy and flavorful when cooked in this way. This is a phase one South Beach Diet recipe, but you would never guess it! You can also make your own salsa.
Provided by spatchcock
Categories Breakfast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a 10" nonstick skillet over med heat.
- Add onion and garlic and cook until tender, about 3 minutes.
- Stir in spinach.
- Reduce heat to low.
- Beat eggs and milk until frothy, and pour egg mixture over spinach in skillet.
- Cook for 5-7 minutes, till egg mixture is cooked on bottom and eggs on top are almost set.
- Sprinkle with cheese.
- Bake in oven till eggs are set and cheese has melted, 5-10 minutes.
- Serve with salsa of your choice.
POTATO FRITTATA WITH PEPPER SALSA
Tuck into this healthy veggie lunch of potato frittata, salsa and added chilli to boost your energy
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins until just cooked, then drain. Meanwhile, beat the eggs in a bowl with the chillies, garlic and lots of black pepper. For the salsa, lightly oil the pepper halves and place, cut-side down, on a baking sheet.
- Stir the potatoes into the egg mixture, then tip into a shallow, lightly oiled ovenproof dish (ours was a deep 30cm dish). Cook in the oven with the peppers on the shelf above for 25-30 mins until the egg is set and starting to brown at the edges.
- Meanwhile, tip the sweetcorn into a bowl with the onion and basil, and stir in the lime zest and juice. Peel the roasted peppers, dice the flesh, and add to make the salsa.
- Serve half the frittata with half the salsa and half the rocket for two people. The remainder will keep chilled for up to three days. Serve cold or lightly warmed with the remaining salsa.
Nutrition Facts : Calories 424 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium
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