Frittata With Sun Dried Tomatoes And Thyme Recipes

FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)

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.

ASPARAGUS AND SUN-DRIED TOMATO FRITTATA

Steps:

• preheat oven to 400°F
• in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
• mix in the soy sauce and mustard.
• add the nutritional yeast and combine well. set aside.
• in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
• add the garlic and thyme and turmeric, saute for 1 minute.
• add the lemon juice to deglaze the pan; turn off the heat.
• transfer the onion mixture to the tofu mixture and combine well.
• fold in the basil leaves.
• transfer back to the skillet and press the mixture firmly in place.
• cook in the oven at 4ooF for 20 minute.
• transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
• let the frittata sit for 10 minute before serving.
• cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.

FRITTATA WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and milk in large bowl to blend.
• Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
• Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
• Add egg mixture; do not stir.
• Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
• Sprinkle with Parmesan cheese.
• Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
• Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
• Slice frittata into wedges. Serve warm or at room temperature.

MUSHROOM TOMATO FRITTATA

Steps:

• Heat oil in a 10-inch non-stick skillet set over medium heat.
• Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
• Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
• Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
• Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.