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
SKILLET FRITTATA
No need to crank up the oven to make this cheesy, veggie-licious frittata. It's made in one skillet and serves six happy campers.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wrap handle of 10-inch nonstick skillet with foil. Heat oil in skillet on medium heat. Add chopped vegetables and hash browns; cook 5 min., stirring occasionally.
- Whisk eggs, water and mustard until blended; pour over vegetable mixture. Cook 10 min. or until center is almost set; top with cheese.
- Heat broiler. Broil frittata, 6 inches from heat, 5 min. or until cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BREAKFAST SKILLET FRITTATA
This is a great, easy recipe when you are looking for something a little different for breakfast--especially when you have guests. The variations are limited only by your imagination, and what's in the fridge. Try different cheese combinations, and different types of sausage.
Provided by Pokey in San Antonio
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown and drain sausage. Set aside. You can use any sausage. Diced smoked sausage is a great substitute.
- Lightly brown potatoes in hot oil in a 10" skillet.
- Add onion and diced peppers, and cook till onions are translucent.
- Salt and pepper to taste.
- Note: In place of the potatoes, onions, and peppers, you can use Orida's O'Brian style potatoes. Prepare according to instructions.
- Lightly scramble eggs in a bowl with half and half, hot sauce and baking soda.
- Spread potato and sausage out evenly in skillet and pour eggs over. Tilt and rotate the pan to ensure even coverage of the eggs.
- Add diced pepper jack cheese. You can use any cheese you have on hand. I've made this with mozzarella, provolone, gouda, you name it.
- Salt and pepper mixture.
- Cover with grated cheddar cheese. Again, you can use what ever is on hand, but I have found the sharp cheddar is best here.
- Cook on the stove until bottom is set.
- Transfer to pre heated oven (350 degrees). Bake for 10 minutes.
- Switch to broil on medium until the cheese is just starting to brown and the eggs are set.
- Let stand for 15 minutes, then slice and serve.
Nutrition Facts : Calories 630.1, Fat 49.6, SaturatedFat 20, Cholesterol 303.7, Sodium 1826.5, Carbohydrate 17.6, Fiber 2, Sugar 1.7, Protein 27.9
CAST IRON SKILLET VEGETABLE FRITTATA
This frittata is a delicious balance of eggs, cheese, vegetables, and spices.
Provided by Father Makes Breakfast
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.
- Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.
- Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.
- Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 9.9 g, Cholesterol 198.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 13 g, SaturatedFat 3.7 g, Sodium 355 mg, Sugar 3.5 g
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)
Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you're cooking the vegetables in your skillet-if you're using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).
Provided by Cookie and Kate
Categories Breakfast
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1/8th of recipe (these are rough nutrition facts based on frittata made with half and half, goat cheese and mixed vegetables), Calories 219 calories, Sugar 0.5 g, Sodium 354.3 mg, Fat 12.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 10.5 g, Fiber 2.9 g, Protein 14.6 g, Cholesterol 287.5 mg
ITALIAN SKILLET FRITTATA
Looking for a new favorite frittata? We recommend this eggy Italian-style skillet, made with shredded hash browns, mixed veggies and grated Parmesan.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 37m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add potatoes and mixed vegetables; stir. Cook 5 min. or until potatoes are browned, stirring occasionally.
- Whisk eggs and milk until blended. Pour evenly over vegetable mixture; cover.
- Cook on medium-low heat 10 to 12 min. or until center is set. Remove from heat; sprinkle with cheese. Let stand, covered, 5 min. before cutting into wedges to serve.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 255 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 3 g, Protein 12 g
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
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