Easy Frittata For Two Recipes
FLORENTINE FRITTATA FOR TWO
Steps:
- In a small bowl, whisk the first six ingredients; set aside. Arrange tomatoes in an 8-in. ovenproof skillet; sprinkle with basil and rosemary. Heat the pan over medium heat. Pour egg mixture into the pan; top with spinach. Cover and cook for 3-5 minutes or until eggs begin to set., Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (6g saturated fat), Cholesterol 333mg cholesterol, Sodium 972mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
BASIC FRITTATA
The frittata is an Italian dish that makes good use of whatever ingredients you have on hand. Sometimes referred to as an "egg pizza," the frittata has many variations. Try an all-vegetable version, or add chopped meat, seafood, or a combination of all three!
Categories Lunch
Time 28m
Yield Serves: 4
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
- Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
- Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
- Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
- Loosen around edge of frittata. Cut into wedges and serve.
Nutrition Facts :
EASY VEGETABLE FRITTATA
The best frittata has a texture similar to custard. Whisking in a bit of full-fat dairy like cream, half-and-half or even whole milk is essential for the best texture. Also, play it safe when baking the frittata and check it a few minutes before it's supposed to be done. Perfectly cooked frittatas look barely set on top and tremble - like jello - after giving the pan a gentle shake.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 40m
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.
- Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).
- Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color; about 5 minutes.
- Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it's ever so slightly wilted and bright green.
- Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.
- When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven; about 1 minute.
- Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles - like jello - when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it's supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.
- Serve the frittata hot or cold with fresh herbs on top.
Nutrition Facts : ServingSize 1 slice (6 slices total), Calories 279, Fat 21.4g, SaturatedFat 9.6g, Cholesterol 346.2mg, Sodium 559.8mg, Carbohydrate 4g, Fiber 0.8g, Sugar 2.6g, Protein 17.4g
EASY OVEN FRITTATA RECIPE
Elevate your regular frittata recipe with mozzarella cheese and bacon as part of this Easy Oven Frittata Recipe. So simple, you'll go gaga for frittata.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well.
- Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese.
- Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 220 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 11 g
FRITTATA FOR TWO
My own recipe. Hearty frittata for two with broccoli. Very filling. The pancetta adds a lot of flavor, but you may omit for a still flavorful vegetarian version.
Provided by MarthaGee
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Steam or microwave broccoli just until tender.
- In an oven safe skillet, saute onions and pancetta until onions are translucent. Add garlic. Saute for additional 2-3 minutes.
- Add broccoli to skillet and mix all ingredients well. Remove pan from heat.
- In a small bowl, lightly beat eggs and seasonings together.
- Pour egg mixture over skillet ingredients. Do not stir. Sprinkle cheese on top.
- Place skillet in oven and bake on center rack for 17-20 minutes.
- Slice into wedges and serve warm or cold.
Nutrition Facts : Calories 299.5, Fat 19.6, SaturatedFat 9.3, Cholesterol 399.7, Sodium 546.7, Carbohydrate 12.4, Fiber 0.2, Sugar 0.6, Protein 20.7
EASY FRITTATA FOR TWO
Also known as an 'Italian Omelette', this simple dish will spice up any 'need in a hurry' dinner (or breakfast, lunch, or brunch). I used chopped ham, but chicken, sausage would work. If you need to feed more people, just double and use larger pan.
Provided by Ed Mayfield
Categories Eggs
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a bowl, combine eggs, basil, salt and pepper. Set aside.
- 2. Heat oil in a small, no-stick skillet. Add veggies and green onion. Cook, uncovered for about 5 minutes or until veggies are crisp-tender, stirring occasionally. Stir in meat just long enough to warm.
- 3. Pour egg mixture over the veggies in the skillet. Cook over medium heat and as egg mixture sets, run a spatula around the sides, so that uncooked portions can slide underneath. Continue until egg mixture is almost set. Surface should be just a little moist. Sprinkle top with the cheese.
- 4. Pre-heat broiler. Place skillet 4-5 inches from heat and broil for 1-2 minutes or util top is set and cheese is melted.
- 5. Enjoy.
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- Heat the oil and saute the sliced potatoes and onions a few minutes, stirring now and then but not constantly. You want everything cooked through, about 8 minutes, and for the potatoes to be a bit browned.
- Stir in the garlic and basil (or whatever herb you’re using). Pour the eggs over the potatoes and onion, sprinkle the cheese on top and salt and pepper. Cover the pan and cook over medium low heat until set, about 10 minutes.
- Slice the frittata onto a plate, then hold the pan over the top of the plate while you flip the plate upside down, so that the frittata ends up bottom side up in the pan. Return to the burner and cook a few minutes. Alternately, rather than flip it over you can slide the pan under a preheated broiler for 2-3 minutes until the top is lightly browned. Let it sit a few minutes at least. Then slice and serve.
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- In a large bowl, combine the eggs, milk, salt, and pepper. Whisk until the yolks and eggs whites are blended, don’t overbeat or the frittata will fall. Stir the mozzarella cheese. Set aside.
- In a large (10 or 12-inch) seasoned cast-iron skillet (or ovenproof nonstick skillet) heat the olive oil over medium high heat. Add the onion, mushrooms, and red pepper and sauté until softened, about 6 minutes, stirring frequently.
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- Crack the 4 eggs to a bowl, season with a pinch of salt and pepper, and beat the eggs with a fork or a whisk.
- Heat the olive oil in a 8 or 9-inch nonstick skillet, and add the diced onion. Cook over medium heat for 2-3 minutes, or until the onion softens. Add the torn kale leaves, and cook uncovered for 2-3 minutes. Season with salt & pepper, stir one more time, and cover with the lid to let the heat inside the pan cook down the kale leaves for 1 minute.
- Lower the heat to the lowest it will go. Pour the eggs over the kale, and use a spatula to distribute the egg evenly all around the pan. If there are any kale leaves sticking out out of the eggs, just push them into the egg mixture, it's OK if a few pieces stick out.
- Arrange the tomato slices on top of the eggs. Sprinkle with 3-4 tablespoons shredded Parmesan cheese. Cover with the lid and cook for about 5 minutes over low heat, or until the eggs are all fully cooked.
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