Oven Frittata With Broccoli And Potatoes Recipes

BAKED BROCCOLI FRITTATA

Steps:

• Heat oil and butter in a wide non-stick frying pan over medium heat. Add onion and cook, stirring often, until onion begins to soften (about 3 minutes).
• Stir in garlic, parsley, broccoli, and basil. Continue cooking, stirring often, until broccoli is bright green (about 3 minutes).
• Remove from heat and stir in salt, pepper, and 2 tablespoons of the cheese.
• In a large bowl, beat eggs and egg whites until well blended. Stir in broccoli mixture.
• Spray a shallow 2 quart baking dish with cooking spray. Pour the broccoli mixture into the dish. Sprinkle evenly with the remaining Parmesan cheese.
• Bake, uncovered, in a 350 degree oven until frittata is firm in center when touched (25 to 30 minutes).

RICOTTA, BROCCOLI, & NEW POTATO FRITTATA

Steps:

• Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
• Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
• Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
• Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
• Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.

EASY BROCCOLI FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
• Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
• Bake in the preheated oven until edges are golden, about 35 minutes.

POTATO AND CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

VEGETABLE FRITTATA WITH ROASTED POTATOES AND GARLIC

Steps:

• Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through.
• Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. Add broccoli and tomato, and season with salt and pepper. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.
• Transfer skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and serve with potatoes and garlic.

BROCCOLI AND POTATO FRITTATA

Steps:

• To a large pot of salted, boiling water, add the potatoes and cook until fork-tender, about 5 to 7 minutes. Use a slotted spoon to remove the potatoes and set aside.
• Maintain the boil and add the broccoli. Let cook for a few seconds, up to a minute, until bright green. Drain and set aside.
• In a large bowl, whisk together the eggs and milk until when the whisk is removed, no egg whites remain on the whisk. Season with salt and pepper, whisking to combine.
• In a large, oven-safe skillet, heat the oil over medium heat until shimmering. Sautee the onion until softened and nearly translucent.
• Add the potatoes and broccoli and cook for 1 minute.
• Reduce the heat to medium-low and pour in the egg mixture. Let sit undisturbed until the egg along the edge of the skillet begins to set and is almost firm.
• Top with the sliced tomatoes and sprinkle on the cheese.
• Place under the broiler for 4 to 5 minutes until the center is firm when shaken. Serve warm.

OVEN FRITTATA WITH BROCCOLI AND POTATOES

Steps:

• Preheat oven to 350ºF.
• in a large oven-proof nonstick skillet, cook potatoes in oil over medium heat until tender and lightly browned, about 10 minutes.
• Add the broccoli, mushrooms and onion; cook and stir for another 5 minutes. Turn off heat.
• In a bowl, beat egg whites and whole eggs with Parmesan cheese, parsley, basil, oregano and black pepper.
• Gently pour egg mixture over mixture in skillet.
• Place skillet in oven and bake for 10 minutes or until eggs are almost set on top. (Watch closely).
• Turn on broiler and finish cooking for 3 minutes or until lightly browned and set.
• Sprinkle with paprika and serve.

EASY BROCCOLI AND CAULIFLOWER FRITTATA

Steps:

• In a 12-inch nonstick ovenproof skillet, melt the butter with the olive oil over medium heat.
• Add the onions, garlic, broccoli, and cauliflower. Cook over medium heat, stirring occasionally with a heatproof spatula until the vegetables are crisp-tender. Then add 2 tablespoons water to the skillet, cover, and steam for 2 minutes, at which point the vegetables should be tender.
• Arrange the pasta on top of the vegetables. Pour the eggs over all and sprinkle with the thyme, salt, and pepper.
• Cook the frittata, lifting the edges occasionally to let uncooked egg flow underneath and wiggling the spatula in the center of the frittata so the egg can flow under and cook evenly until the bottom is lightly browned and the frittata is almost set. Shake the pan occasionally so the frittata doesn't stick.
• Heat the broiler. Place the frittata under the broiler, about 6 inches from the heat source, and broil for another 4 to 8 minutes or just until the egg mixture is set. Remove the skillet from the oven.
• Sprinkle the frittata with both kinds of cheese. Put it back under the broiler. Broil for 3 to 6 minutes longer, rotating the skillet occasionally so it cooks evenly until the cheese is melted and begins to brown.
• Cut the frittata into wedges and serve immediately.