Deep Dish Frittata Recipes

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FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)



Frittata (with Bacon Spinach Tomato and Swiss) image

The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?

Provided by Jaclyn

Categories     Breakfast

Time 55m

Number Of Ingredients 9

8 oz. bacon, (chopped (8 slices))
3 oz. fresh spinach, (roughly chopped (3 packed cups))
8 large eggs
1/4 cup half and half
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper, (to taste)
1 cup grape tomatoes, (halved)
2/3 cup (2.8 oz) shredded swiss cheese

Steps:

  • Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
  • Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
  • Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
  • Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
  • In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
  • Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
  • Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

Nutrition Facts : Calories 313 kcal, Carbohydrate 3 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 259 mg, Sodium 375 mg, Sugar 1 g, ServingSize 1 serving

DEEP DISH FRITTATA



Deep Dish Frittata image

If you love cooking omelets for yourself but hate slaving over them for a crowd, let this frittata into your life. It's chock full of veggies and prosciutto for some high quality flavors, and you only have to make one of them.

Provided by cjhartlin

Time 2h

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
3/4 cup chopped onion
1 large clove garlic, minced
1 1/2 cup sliced mushrooms
1 1/2 cup coarsely chopped zucchini
1 1/2 cup coarsely chopped red bell pepper
1/4 pound Prosciutto, coarsely chopped
1/4 cup chopped fresh basil
OR
1 teaspoon dried basil
9 eggs
1 cup light cream
2 cups stale bread cubes ( 1/2" cubes)
1 1/2 cup shredded provolone cheese
1/3 cup crumbled feta cheese
1/4 teaspoon each salt and pepper

Steps:

  • In large skillet over medium heat, heat oil. Add onions and cook until softened, about 5 minutes. Add garlic, mushrooms, zucchini and red peppers; cook, stirring often, for 2 to 5 minutes, until tender-crisp. Stir in prosciutto and basil. Cook 1 minute longer. In large bowl, lightly beat together eggs and cream. Stir in bread cubes, cooked vegetables, cheeses and salt and pepper. Line inside bottom edge of 10 inch springform pan with foil to prevent leakage; grease pan well. Pour in egg mixture. Bake in 350 degrees F oven for 50 to 60 minutes or until puffed and knife inserted comes out clean. Let stand for 10 minutes then remove sides of pan. Cut into wedges. Recipe Source: Homemaker's Magazine

Nutrition Facts :

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)



How to Make Frittatas (Stovetop or Baked) image

Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet-if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).

Provided by Cookie and Kate

Categories     Breakfast

Time 45m

Number Of Ingredients 7

12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
1/2 teaspoon salt
1 cup (4 ounces) grated or crumbled cheese
3 to 5 cups chopped vegetables or greens of choice (or up to 3 cups leftover cooked vegetables or greens)
1 tablespoon olive oil
Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)

Steps:

  • Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
  • 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.
  • In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
  • Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
  • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
  • Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
  • Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
  • Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
  • Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

Nutrition Facts : ServingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), Calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg

FRITTATA



Frittata image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 14

Olive oil, for drizzling
8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack
1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos
2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
  • Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
  • 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.
  • Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
  • Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

COLORFUL BRUNCH FRITTATA



Colorful Brunch Frittata image

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this recipe for the special day. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

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  • Keto Breakfast Frittata. View Recipe. Brunch has never looked to good, or so low-carb. This keto-friendly recipe will keep your macros on point while delivering on bold flavor.
  • Bacon and Potato Frittata with Greens. View Recipe. "I love this recipe," says Dasha Fox-Morrison. "It was a hit in my house, easy to make, and works as a base recipe for other versions."
  • Fresh Mozzarella Frittata. View Recipe. If caprese is your go-to appetizer, then this should be your go-to breakfast. The eggs bake up beautifully with rich pockets of mozzarella cheese and bold sun-dried tomatoes, all finished with a sprinkling of fresh basil.
  • Huevos Rancheros Frittata. View Recipe. "I love this frittata for brunch, or lunch, or even a light weeknight dinner," says AnnieM.
  • Mediterranean Frittata. View Recipe. Egg white frittatas aren't always big on flavor, but this Mediterranean version packs a punch thanks to sun-dried tomatoes, spinach, and feta.
  • Potato and Pepper Frittata. View Recipe. Bacon or panchetta and a mix of hot and sweet peppers liven up this easy frittata. Potatoes provide the base and feta cheese gives it a tangy finish.
  • Three Cheese Salami Frittata. View Recipe. "This frittata was my grandfather's signature dish and was only made during the holidays," says recipe creator Edward Moran.
  • Spring Vegetable Frittata for Mother. View Recipe. The perfect light breakfast for Mother's Day, the veggies in this frittata can be mixed and matched to what you've got available.
  • Air Fryer Frittata. View Recipe. "This frittata is ready in less than 20 minutes. Take a little bit of leftover breakfast sausage, a few chopped veggies, some shredded cheese, and some eggs, and create a hot breakfast," says recipe creator Bibi.


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