Light Frittata Recipes

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)

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.

EASY VEGETABLE FRITTATA

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.

FRITTATA

Steps:

• Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Transfer bacon to paper towel lined plate. Let bacon rest and then crumble; set aside.
• Meanwhile, add chopped potatoes to a microwave safe bowl and add water to reach ¼" up the sides. Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.
• Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl (don't overbeat). Stir in the basil, all of the Gruyere cheese and ½ cup mozzarella; set aside.
• Preheat oven to 350 degrees F.
• Drain all but 1 ½ tablespoons bacon grease from skillet. Heat over medium-high heat. Add onions and sauté for 3 minutes. Add broccoli and bell peppers and cook an additional 4 minutes or until onions are caramelized and broccoli is tender-crisp; add garlic and sauté 30 seconds.
• Spread vegetables into an even layer, making sure the ingredients are evenly distributed. Set aside 2 tablespoons crumbled bacon (to top the baked frittata) then evenly layer the vegetables with remaining bacon, sweet potatoes and tomatoes. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. Top evenly with remaining ½ cup mozzarella cheese.
• Cook over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles.
• Rest for 5-10 minutes, then top with remaining bacon, slice and serve warm.

LIGHT FRITTATA

Steps:

• Combine zucchini, capsicum,mushrooms, ham, cheese, onion and parsley in large bowl.
• Add flour, eggs and pepper.
• Blend well.
• Spray an 18 x 28cm ovenproof dish with a little oil.
• Spread mixture evenly into this.
• Sprinkle evenly with parmesan cheese.
• Bake in moderate oven for 25- 30 minutes or until firm and golden.
• Cut into portions serve with salad.