Tomato Herb Frittata Recipes

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MUSHROOM TOMATO FRITTATA



Mushroom Tomato Frittata image

Full of veggies, this mushroom tomato frittata is a healthy breakfast. Serve it warm, at room temperature or as leftovers cold from the fridge.

Provided by Paige Adams

Number Of Ingredients 8

8 large eggs
1/3 cup milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
1 cup chopped marinated roasted tomatoes
2 tablespoons chopped parsley plus more for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, whisk together the eggs, milk, salt and pepper.
  • Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the mushrooms for 5-7 minutes until they turn brown. Stir in the roasted tomatoes and parsley and reduce the heat to low.
  • Pour in the egg mixture. Allow the eggs start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
  • Sprinkle with parsley before serving.

TOMATO HERB FRITTATA



Tomato Herb Frittata image

Fresh herbs and garlic really add to the flavor of this hearty, savory and filling egg dish. Every slice is brimming with cheesy eggs and bright tomatoes.-Candy Summerhill, Alexander, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

9 eggs
1-1/4 cups shredded part-skim mozzarella cheese, divided
1/2 cup 2% milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups grape tomatoes
2 tablespoons olive oil
2 garlic cloves, minced
Thinly sliced fresh basil, optional

Steps:

  • In a small bowl, whisk the eggs, 3/4 cup cheese, milk, herbs, salt and pepper; set aside., In a 10-in. ovenproof skillet, saute tomatoes in oil until tender. Add garlic; cook 1 minute longer. Pour egg mixture into pan; sprinkle with remaining cheese., Bake at 400° for 12-15 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Garnish with sliced basil if desired.

Nutrition Facts :

BASIC FRITTATA



Basic Frittata image

The frittata is an Italian dish that makes good use of whatever ingredients you have on hand. Sometimes referred to as an "egg pizza," the frittata has many variations. Try an all-vegetable version, or add chopped meat, seafood, or a combination of all three!

Categories     Lunch

Time 28m

Yield Serves: 4

Number Of Ingredients 7

8 eggs
½ cup ( 125 mL ) water
Fresh or dried herbs, to taste (optional)
1/8 tsp ( 0.5 mL ) salt
1/8 tsp ( 0.5 mL ) pepper
2 cups ( 500 mL ) chopped vegetables, meat, poultry, or seafood, or a combination
½ cup ( 125 mL ) shredded cheese

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.

Nutrition Facts :

PEA, FETA & SUMMER HERB FRITTATA



Pea, feta & summer herb frittata image

Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley

Provided by Lucy O'Reilly

Categories     Lunch, Main course

Time 55m

Number Of Ingredients 14

300g new potato (such as Jersey Royals), halved if large
4 eggs and 2 egg whites
splash of milk
1 garlic clove , crushed
1 tbsp gluten-free wholegrain mustard
handful mixed soft herbs , such as dill, mint and parsley, roughly chopped
3 tbsp cream cheese
1 tbsp olive oil
1 courgette , coarsely grated
½ tsp chilli flakes
140g petits pois (defrosted if frozen)
100g feta cheese , crumbled
50g sundried tomato , drained and roughly chopped
100g bag salad leaves , to serve

Steps:

  • Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
  • Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
  • Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.

Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium

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