Make In The Pan Frittata Recipes

BREAKFAST IN A PAN FRITTATA

Steps:

• Using medium shredder blade of food processor, shred the potato.
• Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
• Cook and stir until potato is lightly browned and other vegetables are crisp tender.
• Add salt and pepper to taste, pour egg mixture over vegetables.
• Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
• When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
• The last few minutes top with shredded cheese and cover until cheese melts.
• Cut in half and slip onto serving plates.

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.

MAKE IN THE PAN FRITTATA

Steps:

• PREHEAT oven to 400°F Combine eggs, mayo and milk in greased 3-qt. baking dish. Add hash browns, meat, vegetables, seasoning salt, pepper and 1/2 of the cheese; mix until well blended.
• SPRINKLE with 1/2 cheese.
• BAKE 35 to 40 minute or until center is set.

VEGGIE SRIRACHA FRITTATA

Steps:

• Preheat the oven to 350°F. Spray a 12-cup muffin pan with nonstick spray or a mist of olive oil.
• In a medium mixing bowl, whisk together the eggs, water, and Sriracha with some salt and pepper until slightly frothy. Set aside.
• Heat the oil in a large nonstick or cast-iron skillet over medium heat. Add the onion, potato, zucchini, bell pepper, and mushrooms, stirring to evenly distribute the oil. Season with salt and pepper. Cook until the vegetables soften, 8 to 10 minutes, stirring occasionally.
• Divide the vegetable mixture evenly among the muffin cups, filling each no more than halfway full. Any vegetable mixture remaining can be kept warm in the oven and used as a topping for garnish. Divide the egg mixture evenly among the cups.
• Bake until the eggs are firm and fully cooked in the center, 25 to 30 minutes. Turn the frittatas out from the pan and plate, garnishing with diced tomato, Parmigiano-Reggiano, and any extra vegetables that were set aside, if desired.