ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
OLIVE FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Heat the extra-virgin olive oil in a small 6 to 8-inch oven-proof skillet over medium heat. Add onion to the hot oil and cook until soft and tender but not caramelized - keep the onion white. Add roasted peppers and olives and combine. Beat the eggs with half-and-half or milk and season them with salt and pepper. (Go easy on the salt because of the olives.) Pour the eggs into the skillet and keep settling them to the bottom of the pan as you would an omelet. When the eggs are firm on the bottom and set, transfer pan to the oven for about 10 minutes until top is golden brown. Cut and serve from the skillet or invert the frittata on to a serving plate.
OLIVE HUMMUS
Salty kalamatas and pimento-stuffed green olives lend a little pizzazz to plain ol' hummus.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
- Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
- Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
- Keeps refrigerated in an airtight container for 3-4 days.
Nutrition Facts : ServingSize 1 /12 of recipe, Calories 157 kcal, Sodium 677 mg, Fat 13 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g
BLACK OLIVE HUMMUS
This is a sesame-free hummus that I make for a friend with allergies. It is a huge hit. You can either use pitted kalamata olives, or for a more intense flavor, you can buy black olive paste at most mediterranean groceries. Marmarabirlik salted black olive paste is my favorite.
Provided by Amy Jo in Chicago
Categories Low Cholesterol
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- All all ingredients except oils, water and salt to a food processor.
- Pulse ingredients until they start to form a paste.
- Add lemon olive oil, and turn food processor on.
- Add olive oil a tbsp at a time until you reach a smooth creamy texture.
- If the hummus is too thick, add water in teaspoons to help thin it out.
- Taste and add salt if needed. (if using olive paste, you will not need salt.).
Nutrition Facts : Calories 155.1, Fat 10.2, SaturatedFat 1.4, Sodium 491.6, Carbohydrate 14.1, Fiber 3.1, Sugar 0.1, Protein 2.9
HERB-AND-OLIVE FRITTATA
In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
- Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams
More about "vegetable frittata w hummus and black olives recipes"
BAKED VEGETABLE FRITTATA | RECIPETIN EATS
From recipetineats.com
5/5 (53)Total Time 1 hr 25 minsCategory Breakfast, Brunch, Freezer Friendly, LunchboxCalories 332 per serving
EASY VEGETABLE FRITTATA - INSPIRED TASTE
From inspiredtaste.net
5/5 (2)Total Time 40 minsCategory BreakfastCalories 279 per serving
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A …
From themediterraneandish.com
4.9/5 (53)Total Time 45 minsCategory DinnerPublished Jul 9, 2021
VEGETABLE FRITTATA W HUMMUS AND BLACK OLIVES RECIPES
From tfrecipes.com
VEGGIE-AND-HERB FRITTATA RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE FRITTATA WITH HUMMUS AND BLACK OLIVES RECIPE - EAT YOUR …
From eatyourbooks.com
VEGETABLE FRITTATA WITH HUMMUS AND BLACK OLIVES RECIPE - EAT YOUR …
From eatyourbooks.com
VEGETABLE FRITTATA WITH HUMMUS AND BLACK OLIVES RECIPE - EAT YOUR …
From eatyourbooks.com
VEGETABLE FRITTATA - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
EASY VEGETABLE FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
VEGETABLE FRITTATA W HUMMUS AND BLACK OLIVES RECIPES
From findrecipes.info
DAYS 7 & 8 VEGETABLE FRITTATA WITH HUMMUS & BLACK OLIVES (4.11 …
From lifeintheveggielane.blogspot.com
LEMONY HUMMUS WITH ROASTED FENNEL AND BLACK OLIVES …
From foodandwine.com
VEGETABLE FRITTATA WITH HUMMUS AND BLACK OLIVES RECIPE - EAT YOUR …
From eatyourbooks.com
CREAMY, BLACK OLIVE HUMMUS | THE SALTY POT
From thesaltypot.com
VEGETABLE FRITTATA WITH HUMMUS AND BLACK OLIVES RECIPE - EAT YOUR …
From eatyourbooks.com
BEST VEGETABLE FRITTATA W HUMMUS AND BLACK OLIVES RECIPES
From recipert.com
You'll also love