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Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside. (Source: cookieandkate.com)
My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast-iron skillet. It's important that the oven be hot before you place the skillet under the broiler.
Yes. To do so saute the bacon and veggies into a 9-inch cast iron skillet as directed, then pour the egg mixture over veggie mixture with bacon and cheese in pan (while still hot). Transfer to oven and bake about 20 – 25 minutes until set.
A frittata is an egg based Italian breakfast dish similar to an omelette. Generally frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven.
Hi guys! This is Natalya from Momsdish sharing our best frittata recipe. (Source: natashaskitchen.com)
This recipe will also work great to make individual mini frittatas using two muffin pans. To do so divide egg mixture among greased muffin cups, filling each about 3/4 full. Bake at 350 about 13 – 18 minutes standard size muffins or about 7 – 8 minutes mini muffins.
To store leftover frittata, allow it to cool to room temperature, then transfer to an airtight container in the refrigerator for up to 4 days. You can serve leftovers chilled or reheated in the microwave. To freeze, place the leftover slices in a freezer-safe container for up to 3 months.
A frittata is the perfect vehicle for using up leftovers. Thanksgiving frittata, anyone?! If you're starting from scratch like we are here, though, it's important to cook your vegetables and/or meat first. Here, we've added a killer combo of shallots, garlic, mushrooms, and spinach. Sauté until soft, but more importantly, until the water has cooked out of the mushrooms and spinach. Veggies like bell peppers, leeks, green onions, kale, tomatoes, even potatoes go well in frittatas.
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion — or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
If you’re serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first. (Source: www.allrecipes.com)
In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley. (Source: www.foodnetwork.com)