Veggie Fritatta Recipes

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VEGGIE FRITTATA

Provided by Food Network

Time 35m

Yield 6 Servings

Number Of Ingredients 8



Veggie Frittata image

Steps:

  • 1.Heat the oven to 400°F.
  • 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
  • 3.Add the onion and cook for 2 minutes, stirring occasionally.
  • 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
  • 5.Pour the vegetables into the pie plate.
  • 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
  • 7.Pour the egg mixture over the vegetables.
  • 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking.
  • 9.Let the frittata stand for 5 minutes before slicing and serving.

1 tablespoon vegetable oil
½ cup chopped onions
1 cup cut fresh asparagus
½ cup chopped red bell pepper
1½ cups egg substitute
½ cup Daisy Brand Light Sour Cream
¼ teaspoon black pepper
¼ cup reduced fat shredded Cheddar cheese

VEGETABLE FRITTATA

When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Vegetable Frittata image

Steps:

  • Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.

Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 large eggs
1/2 teaspoon salt
Pinch pepper

VEGETABLE FRITTATA

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11



Vegetable Frittata image

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
  • Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
  • Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

3 large eggs, plus 3 egg whites
3/4 cup 2% reduced-fat cottage cheese
4 ounces smoked gouda cheese, shredded (about 1 cup)
1 teaspoon minced fresh rosemary
3 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 medium onion, chopped Kosher salt
1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
2 tablespoons grated parmesan cheese
1 scant teaspoon paprika
4 slices multigrain bread

ROASTED VEGETABLE FRITTATA

Provided by Ina Garten

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13



Roasted Vegetable Frittata image

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.

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyere cheese

QUICK VEGGIE FRITTATA

Provided by Michael Symon : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



Quick Veggie Frittata image

Steps:

  • Heat your broiler to medium-high.
  • Heat a 12-inch nonstick skillet over medium-high heat and add the butter. Add the Swiss chard and zucchini or yellow squash to the pan and season with salt and pepper. Cook until the vegetables soften, about 3 minutes.
  • While the vegetables are cooking whisk together the eggs and cream. Season the eggs with salt and pepper. Add the eggs to the vegetables and gently stir until they begin to set but are still runny. Top with the tomatoes and place under the broiler until golden, about 1 minute.
  • Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.

1 tablespoon unsalted butter
2 cups finely sliced Swiss chard leaves
1 cup small diced zucchini or yellow squash
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup heavy cream
1/2 cup halved grape tomatoes
Fresh basil, finely chopped or torn

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