MINI ITALIAN FRITTATAS
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
ITALIAN FRITTATA
The egg and vegetable medley in this simple frittata is divine. The eggs are soft and creamy. All the veggies pair well together and the Italian seasoning packs a punch of flavor. Quick and easy, this frittata is great for breakfast, brunch or even dinner.
Provided by Beth French
Categories Eggs
Time 55m
Number Of Ingredients 11
Steps:
- 1. Chop onion, garlic, spinach and tomatoes. Add to cast iron skillet, over medium heat, along with the mushrooms. Let cook 6-7 minutes or until softened.
- 2. Add mozzarella cheese, half and half, salt, pepper and Italian spaghetti seasoning to scrambled eggs and stir thoroughly.
- 3. Poor egg mixture over cooked ingredients in the cast iron skillet. Give it a good stir to blend everything well.
- 4. Place skillet in 350 degree oven for 20 minutes.
- 5. Serve with buttered toast and fresh fruit.
ITALIAN FRITTATA
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 343 calories, Fat 27g fat (12g saturated fat), Cholesterol 456mg cholesterol, Sodium 416mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 19g protein.
ITALIAN FRITTATA
Frittatas are a cinch to make, and you can substitute the ingredients with whatever you have on hand! It's fun to get creative with them! They also make great leftovers!
Provided by Shagen McBride
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
- Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
- Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake until eggs are set and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 5.9 g, Cholesterol 215.5 mg, Fat 13.4 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.7 g, Sodium 1048.7 mg, Sugar 1.9 g
ITALIAN FRITTATA
Make and share this Italian Frittata recipe from Food.com.
Provided by Ceezie
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients in a small bowl; beat well.
- Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
- Add egg mixture to the skillet and cook over low heat till set. Do not stir.
- Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
- Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.
Nutrition Facts : Calories 235.2, Fat 13.7, SaturatedFat 6.8, Cholesterol 31.1, Sodium 406.8, Carbohydrate 4.1, Fiber 0.9, Sugar 2.1, Protein 23.4
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
ITALIAN GARDEN FRITTATA
Steps:
- Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended., In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set., Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 183 calories, Fat 11g fat (5g saturated fat), Cholesterol 228mg cholesterol, Sodium 655mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
ZESTY ITALIAN SAUSAGE FRITTATA
I love these types of dishes, a whole meal in one pan, just add some whole grain toast on the side to round out the meal.
Provided by Tanya D
Categories One Dish Meal
Time 33m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Heat cast iron skillet with 1 tbsp oil on stove.
- Add onion, pepper, sauté over medium heat 4 minutes.
- Meanwhile beat eggs, milk, seasonings in bowl or large measuring cup.
- Add potatoes to pan salt and pepper to taste, sauté another 6 minutes.
- Add sausage to pan, sauté another minute.
- Turn down heat to medium low, add other tbsp oil, pour in egg mixture, sprinkle spinach on top.
- Cover and cook 10 minutes.
- Remove lid, with rubber spatula, loosen egg from sides of pan.
- Sprinkle tomato, cheese on top.
- Place under broiler about 6-8 inches from heat, broil 3-5 minutes, until slightly brown and bubbly.
- Cut into wedges.
Nutrition Facts : Calories 457.8, Fat 28.1, SaturatedFat 9, Cholesterol 318.8, Sodium 1064.2, Carbohydrate 26.3, Fiber 3.2, Sugar 3.6, Protein 24.7
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