Ultimate Meal Frittata Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together eggs, milk, salt, and pepper until foamy.
• Melt butter in a cast-iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the eggs over the mixture.
• Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
• Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Top with sour cream, salsa, and chives before serving.

Steps:

• Set oven to 400*.Put oil on skilletand brown the hash browns potatoes.Mix egg, milk, salt, pepper and baking powder. Whisk. Put egg mixture into cooked hashed browns. Add cheese, tomato, green onion, and italian seasoning. Put the skillet in the oven for 5-10 minute. top with parsley.

Steps:

• Preheat oven to 400°F. Toss potatoes, shallots, paprika, 1/4 cup oil, and 1 1/2 tsp. salt on a 13x9" rimmed baking sheet or metal baking dish. Bake, tossing halfway through, until potatoes are fork-tender and golden brown, 30-35 minutes. Let cool slightly. Reduce oven temperature to 325°F.
• Whisk eggs, sour cream, mustard, and remaining 1 1/4 tsp. salt in a large bowl. Stir in potato mixture. Line the same sheet you used to roast the potatoes with parchment (don't worry about washing pan), leaving some overhang on two sides. Grease parchment generously with oil, then pour egg mixture into pan. Bake frittata until center is just set, surface is puffed, and edges are lightly golden brown, 30-35 minutes. Let cool at least 30 minutes.
• Run a knife around the edges of frittata, then use parchment overhang to carefully lift it out of pan and transfer to a cutting board. Let cool to room temperature, then cut into desired shape.
• Do Ahead: Frittata can be made 5 days ahead. Chill whole or in pieces in an airtight container.

Steps:

• On a small baking sheet, cut your potatoes into thin vertical segments (half-moon shapes).
• Drizzle 2 tbsp olive oil over potatoes and season with 1 tbsp salt and 1 tbsp pepper.
• Next, add 1 tbsp freshly-chopped basil into the mixture and toss together until each potato is coated in oil, seasoning and herbs.
• Place into a 425°F oven for approximately 35-40 minutes.
• Chop your red peppers into thin, long segments and slice your onion into thin, half-moon-shaped slices.
• Remove the stem of your portobello mushroom - cut the mushroom into long, vertical, 1-inch slices- then cut those long slices into horizontal halves.
• Remove your potatoes out of the oven and allow them to cool for approximately 10-15 minutes.
• In a large frying pan, heat 2 ½ tbsp olive oil and a pat of salted butter.
• While your potatoes cool, saute your onions, peppers and mushrooms, until cooked down and tender. Season with salt and pepper. Once your onions, peppers and mushrooms are cooked down, add your roasted potatoes into the pan, with another tsp of olive oil.
• Saute all vegetables together until the potatoes from a light gold crust on each side. Reduce heat and keep vegetables on low heat.
• In a large bowl, beat your eggs with a whisk and gradually add in your half-and-half, salt, pepper, adobo and parmesan cheese.
• Once well-beaten, pour your eggs into the frying pan (that holds the sauteed vegetables) and allow them to cover the entire circumference of the frying pan.
• Next, place medium diced pieces of mozzarella throughout the frying pan, letting them slightly sink into the egg mixture, followed by adding in sprinkles of chopped basil.
• Cook on a medium-low flame for 12-15 minutes.
• Once the bottom of the frittata appears to have solidified, place the pan into the oven and broil the top of the frittata on low for approximately 8-10 minutes, until the entire frittata becomes cohesive - and the top becomes golden brown.
• Let cool slightly, slice and serve.
• Enjoy!