STOVETOP FRITTATA
Serve up delicious brunch with Stovetop Frittata. Southern-style hash browns and OSCAR MAYER Smokies help make this Stovetop Frittata super.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add potatoes and franks; cook 5 min. or until potatoes are browned, stirring occasionally.
- Beat eggs, milk and mustard with whisk until well blended; pour over potato mixture. Cover; cook on low heat 8 min. or until center is set.
- Top with cheese; cook, covered, 1 to 2 min. or until melted.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 280 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 2 g, Protein 11 g
CORN FRITTERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3/4 cup flour, 1 teaspoon kosher salt and 1/4 teaspoon each baking powder and pepper in a bowl. Whisk 1/2 cup milk and 2 eggs in another bowl; stir in the flour mixture. Add 2 cups corn, 1/4 cup each chopped cilantro and scallions, 1 chopped jalapeno and the zest and juice of 1/2 lime. Cook 1/4 cupfuls in a skillet with olive oil, 2 minutes per side. Serve with Greek yogurt.
PUFFY SKILLET CORN FRITTERS
Steps:
- 1. In a medium saucepan, melt butter. Add corn, green pepper, and onion. Cook, covered, for 8 minutes, stirring occasionally. Cool slightly.
- 2. In a mixing bowl combine flour, baking powder, salt, and pepper. Add eggs, milk, and hot pepper sauce. Mix well. Stir in slightly cooled vegetable mixture.
- 3. In a large skillet, heat cooking oil over medium heat. Drop corn mixture by heaping tablespoonfuls, 4 or 5 at a time, into hot oil. Flatten slightly with the back of a spoon. Cook about 4 minutes or until brown, turning once. (If fritters brown too quickly, reduce heat.) Drain on paper towels. Serve warm with meat or poultry. Makes twelve
- 3-1/2-inch fritters.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEGETABLE STOVETOP FRITTATA
A light and high-protein vegetarian egg dish, easy and fast, which can be enjoyed hot or cold with a green salad for lunch or some whole grain bread for breakfast. I love to eat this after a hard workout or bike ride. Serves 2 but easily scalable. Cut in half and serve with toast, a small salad, or some fresh fruit.
Provided by KIMBICA
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
- Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
- Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 10.8 g, Cholesterol 215.3 mg, Fat 20.6 g, Fiber 2.5 g, Protein 16.6 g, SaturatedFat 7.6 g, Sodium 626.6 mg, Sugar 5.9 g
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