ARUGULA AND FONTINA FRITTATA
Categories Cheese Egg Breakfast Brunch Vegetarian Quick & Easy Arugula Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
- Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
FONTINA FRITTATA WITH ITALIAN SAUSAGE
Frittatas are the ultimate convenience food. Served hot or cold, they're good for breakfast, lunch, or dinner. You can also interchange or add many other ingredients.
Provided by JAG0913
Categories Breakfast
Time 50m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Saute sausage in oil in a 10"nonstick ovenproof skillet over medium-high heat until nearly cooked through, about 3 minutes.
- Add onion and cook 2 more minutes, or until onion is softened.
- Stir in spinach, tomatoes, salt and pepper. Cook 1-2 minutes.
- Remove and set aside.
- Wipe out skillet and coat generously with nonstick spray.
- Combine eggs, cream, and salt in a blender until frothy.
- Pour egg mixture into the hot saute pan and cook over medium heat just until curds form, stirring constantly.
- Stir in sausage mixture and cheese, transfer pan to oven, and bake 15-20 minutes, or until set in the center.
- To unmold frittata, place a large plate, serving side down, over the pan and carefully flip the pan and plate over simultaneously to release. Place another plate on the frittata, invert again, and slice into wedges.
Nutrition Facts : Calories 341.6, Fat 25.3, SaturatedFat 11.2, Cholesterol 369.4, Sodium 928.5, Carbohydrate 8.5, Fiber 2.1, Sugar 3.9, Protein 20.6
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
SAUSAGE FRITTATA
Delicious for brunch or a quick week-night dinner, this frittata with sausage, potatoes, and Parmesan cheese is topped with chopped tomato and sliced green onion.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
- Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
- Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
- Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
- Top with tomato and onions. Cut into 8 wedges to serve.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 7.4 g, Cholesterol 206.4 mg, Fat 15.3 g, Fiber 0.8 g, Protein 11.3 g, SaturatedFat 5.2 g, Sodium 312.1 mg, Sugar 1.2 g
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