Summertime Frittata Recipes

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SUMMER FRITTATA



Summer Frittata image

This is wonderful. I had a recipe from a diabtetic cookbook that I added to and adapted more for my taste. It turned out very well and my family NEVER knew it was good for them!

Provided by Sherrybeth

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ounces lean ham, thinly chopped
1/2 cup bell pepper, finely chopped (I use orange, red or yellow because I'm not fond of green)
1 cup corn kernel
1/8 teaspoon red pepper
1/4 cup green onion, finely chopped
1/2 cup yellow squash, finely chopped
1/2 cup zucchini, finely chopped
2 cups egg substitute
4 ounces reduced-fat sharp cheddar cheese

Steps:

  • Combine all ingredients, except red pepper, cheese and egg substitute in a non-stick skillet which has been sprayed with non-stick cooking spray.
  • Lightly brown the ham, peppers, corn, onions, squash and zucchini.
  • In medium bowl, combine the egg substitute (whipping well), the cheese and red pepper.
  • Fold the browned mixture into the egg mixture.
  • Pour into a lightly greased tart pan and bake at 350 degrees for 30 minutes or until lightly brown and set in the middle.

SUMMER FRITTATA WITH FRESH HERBS



Summer Frittata With Fresh Herbs image

I love my herb garden! This is a super quick dinner that is delicious! Serve with crusty bread and a side salad.....summer has never tasted so good! Adapted from chef Anne Quatrano of Atlanta's Bacchanalia.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 garlic cloves, halved
1/2 cup extra virgin olive oil
3 slices white bread, cut into 1/2-inch dice
8 large eggs, beaten
1/2 cup freshly grated parmesan cheese
1/3 cup heavy cream
1 tablespoon snipped chives
1 teaspoon finely chopped tarragon
salt & freshly ground black pepper
1/3 cup ricotta cheese

Steps:

  • Preheat the oven to 350°.
  • Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
  • Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
  • In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil.
  • Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes.
  • Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
  • Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.

Nutrition Facts : Calories 599.4, Fat 51.2, SaturatedFat 15.4, Cholesterol 471.6, Sodium 484.9, Carbohydrate 13.2, Fiber 0.6, Sugar 1.8, Protein 21.9

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