Frittyfrittata Food
EASY BREAKFAST FRITTATA RECIPE BY TASTY
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
Provided by Hitomi Aihara
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams
THE ULTIMATE BREAKFAST FRITTATA
This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.
Provided by Sackville
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in a small saucepan until tender.
- Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
- Drain potatoes and put into frying pan, cooking for another 2 minutes.
- Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
- Season with herbs, salt and pepper, to taste.
- Let cook for 2 minutes or until eggs start to set.
- Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
- Serve with a tall glass of orange juice and some toast.
FLUFFY GOLDEN FRITTATA
This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It's based on a recipe in Martha Stewart's Everyday Food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous.
Provided by PanNan
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
- Add onions/leeks and season with salt and pepper.
- Saute a few minutes, cover and cook 5 more minutes.
- Add tomatoes, cover and cook 2 more minutes.
- Transfer to a bowl.
- In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
- Gently whisk in egg yolks.
- Brush skillet with 1 tsp olive oil.
- Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
- Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
- Cook over medium heat until sides are dry, 3 minutes.
- Transfer to oven and bake about 20 minutes until center is set.
Nutrition Facts : Calories 238.9, Fat 14.6, SaturatedFat 6.3, Cholesterol 184.2, Sodium 369.4, Carbohydrate 12.5, Fiber 1.9, Sugar 5, Protein 14.7
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