Sunrise 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.

SUNRISE FRITTATA

Steps:

• In a large ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender. Stir in ham; heat through., In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano; add to the pan. Arrange red pepper strips over egg mixture to resemble the spokes of a wheel. Cover and cook over low heat for 8-12 minutes or until almost set., Uncover; broil 6 in. from the heat for 3-5 minutes or until eggs are set and frittata is golden brown. Sprinkle with remaining cheese; let stand until melted. Cut into wedges., Meanwhile, in a small saucepan, combine salsa and cilantro; heat through. Serve with frittata.

BASIC FRITTATA

Steps:

• Preheat oven to broil.
• Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
• Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
• Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
• Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
• Loosen around edge of frittata. Cut into wedges and serve.

SUNRISE SAUSAGE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a cast iron skillet or 8-inch cake pan with oil and set aside. In a bowl, beat eggs and milk together until they are an even consistency. Add cheese, salt, pepper, and garlic powder, and mix.
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
• Place sausage, arugula, and tomatoes in the sprayed pan and spread into an even layer. Pour the egg mixture over the vegetables and sausage. Put the pan into the oven and cook for about 20 minutes, until the center is set.
• Carefully remove the frittata from the oven and let cool for 10 minutes before slicing.