STEAK & POTATO FRITTATA
I make it with leftovers, you can really add anything you have around.
Provided by Lauren Perkins-Boyd @Lauren_Perkins-Boyd
Categories Eggs
Number Of Ingredients 8
Steps:
- Preheat a ovensafe non-stick pan to medium-high heat. In a small bowl whisk together eggs, half and half, salt and pepper to taste, set aside.
- Add potatoes, fry until golden brown, add steak, spinach, and caramelized onions. Cook for 1 minute, add eggs top with cheese and bake in a 400 degree oven for 10 minutes or until the eggs have set and cheese has melted.
KITCHEN SINK FRITTATA
Provided by Nancy Fuller
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed.
- Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper.
- Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes.
STEAK, EGG AND CHEESE FRITATA
I had some leftover steak that we had made into fajitas using onion, red and yellow pepper, salt and pepper. I had some leftover fajita filling so I used that for this recipe.
Provided by mandikaake
Categories Breakfast
Time 10m
Yield 3 large triangles of fritata, 3 serving(s)
Number Of Ingredients 8
Steps:
- In your pan add in the steak, peppers and onion till just heated through.
- Pour beaten eggs on top. I used a non-stick pan. If you don't use one, make sure to butter it first.
- Put a lid on the pan so that the eggs cook all the way through without having to flip it. This will take about 5 minutes or so on a higher low setting.
- Turn out onto plate and top with cheese and fresh chopped chives.
- Season with salt and pepper.
Nutrition Facts : Calories 168.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 290.4, Sodium 146.4, Carbohydrate 9, Fiber 1.8, Sugar 5, Protein 11.7
POTATO FRITTATA
In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
SAUSAGE AND POTATO FRITTATA
This is an easy way to make "dinner eggs." I sometimes substitue plain chopped hash browns and fresh onions for the O'Brien potatoes. Serve with toast or biscuits and you have a good meal.
Provided by SweetSueAl
Categories One Dish Meal
Time 50m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Remove italian sausage from casing.
- Brown in a 12-inch nonstick skillett over medium high heat, 4 to 6 minutes.
- Transfer with a slotted spoon to a bowl.
- Add potatoes to drippings in the skillet; cook 15 to 20 minutes, turning occasionally, until brown Whisk eggs, water, salt, and pepper in bowl.
- Reduce heat to medium, sprinkle sausage over potatoes.
- Pour eggs over sausage; cook 5 minutes.
- Heat broiler.
- Cover skillet handle with foil.
- Broil frittata 5 inches from heat source 3 minutes, until just cooked through.
Nutrition Facts : Calories 384.1, Fat 22.1, SaturatedFat 7.9, Cholesterol 369.7, Sodium 1304, Carbohydrate 23.7, Fiber 0.1, Sugar 1, Protein 21.9
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
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