Frittata Lorraine Recipes

QUICHE LORRAINE FRITTATA

Steps:

• Heat oven to 180C/160C fan/gas 4. If you're using bacon, put it into a large frying pan and cook over a gentle-medium heat. Stir occasionally until golden and beginning to crisp up.
• Line a roasting tin, about 20 x 28cm, with baking parchment - just scrunch it roughly at the corners. Whisk together the eggs and milk in a large jug or bowl, then stir in the bacon or ham, plus any fat from the pan, the cheddar and some seasoning. Pour into the tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 mins until golden and set. Carry to your picnic in its tin and eat hot, warm or cold, with bread, cherry tomatoes and a few salad leaves.

BASIC FRITTATA

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.

QUICHE LORRAINE STYLE FRITTATA

Steps:

• Start by cooking the whole new potatoes in boiling water for 15 minutes - until they are just done. Drain and then chop into thick slices.
• Meanwhile fry up the lardons in a non-stick frying pan over a high heat for 2 to 3 minutes until golden. Tip out onto a plate but don't wash up the pan yet!
• Next crack all the eggs into a jug, add half the cheese and some salt and pepper and mix together thoroughly with a fork.
• Put the frying pan back on the heat and add the sliced potato - cook for 2-3 minutes on each side until golden. Tip onto a plate.
• Now give the frying pan a quick wash and dry, then put it back over a medium heat and melt a small knob of butter. When the butter is foaming, turn the heat down and add the eggs. Set a timer for 5 minutes.
• While the egg is cooking in the pan, place the potato slices on top of the egg (some may sink - don't worry that's fine) and then scatter the lardons on top. Finally scatter over the remaining cheese.
• Next turn your grill up to high and when the timer goes, pop the frittata under the grill to brown - this should take about 3 minutes, but watch your frittata carefully, you don't want it to burn!
• Finally, serve your frittata scattered with parsley and with a side salad...or baked beans, if you prefer!

LORRAINE FRITTATA

Steps:

• Heat oven to 350ºF.
• Whisk Neufchatel, milk and garlic powder until smooth; reserve 1/4 cup mixture. Whisk remaining Neufchatel mixture with eggs and pepper until blended. Stir in bacon.
• Cook mushrooms and onions in nonstick skillet on medium heat 3 to 5 min. or until tender. Add to Neufchatel mixture; mix well.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until center is set. Sprinkle with shredded cheese; bake 5 min. or until melted. Drizzle with reserved Neufchatel mixture.

FRITTATA LORRAINE

Steps:

• Preheat broiler to high.
• Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
• Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
• Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.

FRITTATA LORRAINE

Steps:

• Pre-heat oven to 350 degrees.
• Heat olive oil over medium heat in oven safe skillet (most are oven safe up to 400 degrees, check with manufacturer).
• Add onion and bacon, cook for about 5-7 minutes or until bacon is crispy and onion soft.
• Make sure spinach is drained of excess water and add to onion/bacon mixture along with salt & pepper and red pepper flakes (to taste).
• Whisk eggs, cream, and cheese together in small bowl until well combined and frothy.
• Pour eggs over onion/bacon/spinach.
• Bake in 350 degree oven for 10-15 minutes or until eggs have set up.