POTATO AND CHEESE FRITTATA
This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.
Provided by DONSSWEETY
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
- Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 g
SWISS CHEESE FRITTATA WITH POTATOES AND CARAMELIZED ONIONS
I found this recipe online and it sounds so good, so posting for safe keeping until I get around to making it.
Provided by diner524
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet melt butter over medium heat. Add onions, salt and pepper. Cook, stirring often and adding water by the drop, to avoid scoorching, until onions are very soft and deep golden brown, 15-20 minutes. Add in the vinegar and sugar and reduce until the onions are glazed. Keep warm.
- Parboil the potatoes in salted water 3/4 of the way done, about 15 minutes, and then drain and cool until able to handle. Cut them into 1/4 inch cubes.
- In a 9-10 inch ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, uncovered, turning occasionally, until they are browned, 12-15 minutes. Spread potatoes out evenly in skillet.
- Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
- In a medium bowl, whisk the eggs, rosemary (if using), the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, caramelized onions and half the cheese until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with remaining cheese. Broil until the frittata is puffed and the top is set,.
- approximately 1 minute.
Nutrition Facts : Calories 640.6, Fat 36.5, SaturatedFat 16.1, Cholesterol 519.5, Sodium 1012.2, Carbohydrate 46.9, Fiber 4.4, Sugar 7.9, Protein 31.3
ONION FRITTATA
Provided by David Downie
Categories Egg Onion Breakfast Brunch Side Vegetarian Quick & Easy Low Cal Mother's Day Father's Day New Year's Day Dinner Lunch Ricotta Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
- Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
SWISS CHARD FRITTATA
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 13
Steps:
- Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
- Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
- In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
- Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
- Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.
CARAMELIZED ONION FRITTATA - WITH 3 MORE VARIATIONS
A Donna Hay recipe with the following variations - Pumpkin Frittata, Blue Cheese and Potato Frittata and Antipasto Frittata.
Provided by Ninna
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place butter and oil in a 23 cm (9 inch) non stick frypan over low heat and cook until butter has melted; add onions to pan.
- Cook onions, stirring occasionally, for 10-15 minutes or until onions are golden brown, soft and caramelized.
- Place eggs, cream and pepper in a bowl and whisk to combine; pour egg mixture over onions in frypan and sprinkle with cheese and thyme and cook frittata for 5-6 minutes or until it is almost set.
- To finish cooking, place frittata under a preheated hot grill for 1 minute; cut into wedges and serve with hot buttered toast or with a spicy chutney.
- Pumpkin Frittata - Add 1/2 cup mashed pumpkin or sweet potato when whisking eggs.
- Blue Cheese and Potato Frittata - When onions have cooked in the pan, sprinkle 1 cup cooked cubed potato over them, pour in egg mixture and sprinkle blue cheese instead of cheddar over eggs.
- Antipasto Frittata - After adding eggs to the pan, top them with char grilled antipasto vegetables such as capsicum (red or green pepper), eggplant (aubergine) and zucchini (courgette), sprinkle frittata with cheddar and continue with steps three and four.
Nutrition Facts : Calories 425.5, Fat 34.8, SaturatedFat 17.1, Cholesterol 495.2, Sodium 265.9, Carbohydrate 10.8, Fiber 1.2, Sugar 4.4, Protein 17.9
POTATO AND ONION FRITTATA
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, appetizer, side dish
Time 8m
Yield Serves 10 as a tapa
Number Of Ingredients 6
Steps:
- Steam the potatoes until tender, about eight minutes, and set aside.
- Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
- Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
- Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
- Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams
SWISS CHARD & GOAT CHEESE FRITTATA
Serve this hot, warm, or at room temperature. Serve with slices of heirloom tomatoes. The amount of garlic can be decreased (or increased) according to tastes.
Provided by Outta Here
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the Swiss chard; cut off stems, dice finely, and set aside.
- Chop the leaves.
- Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
- Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
- Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
- Wash and dry the skillet and return to stove top.
- Preheat the broiler unit in the oven.
- Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
- Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
- Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.
Nutrition Facts : Calories 226.1, Fat 16.7, SaturatedFat 6.7, Cholesterol 263, Sodium 523.4, Carbohydrate 5.6, Fiber 1.4, Sugar 2.2, Protein 13.9
POTATO, SPRING ONION, DILL & CHEESE FRITTATA
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
- Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.
Nutrition Facts : Calories 244 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
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