frittata

Sweet Corn Frittata With Cherry Tomato Compote recipe | Epicurious.com

olive oil

garlic, minced

cherry tomatoes (any variety will work)

dry white wine

basil

fine sea salt

black pepper

cooking fat

scallions,

potato,

corn kernels

eggs

red pepper flakes

feta cheese, crumbled

Spiced Chickpeas and Greens Frittata recipe | Epicurious.com

herbs

sour cream

kosher salt,

extra-virgin olive oil, divided

(15.5-oz.) cans chickpeas, rinsed,patted dry

curry powder

onion,

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

A frittata for your favorite summer produce. Or just the vegetables you forgot in the crisper. 

The Easiest Cheese and Vegetable Frittata 

red bell pepper, diced

sweet onion, chopped

salt

zucchini,

baby spinach, kale, or arugula

basil leaves,

Parmesan cheese (1/2 ounce)

goat cheese, crumbled

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.

Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.

Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.

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).

How to Make Frittatas (Stovetop or Baked)

(4 ounces) grated or crumbled cheese

vegetables

or torn fresh, leafy herbs (basil, parsley, cilantro,

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&#8217;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.

Traditional stovetop option

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.

Baked casserole option

Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease a 9 by 13&#8243; pan, then pour the mixture 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.

Baked mini frittata option

 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.

Just awesome and so well explained Kate:) Thank you so much for a lovely recipe!

This is now my go to recipe for Fritatta.  I made it both ways and it turned out great every time I make it.

Made chicken parm + kale frittata. Followed the base recipe with my own flair and turned out perfecto!!

Not only did it take twice as long to bake this as was predicted even then it was not done. My husband and I have GERD which means we need to be early. It is 7 and I've been waiting for an hour for this thing to get done. Finally I'm finishing up in the microwave. Man am I disappointed.

I adjusted ingredients to 1/4 &amp; my mini frittata turned out excellent! Cherry tomatoes, basil, and fresh mozzarella yummy.

I made this last night and it was wonderful!  I did the "bake in the oven" method and used asparagus, onion and peppers.  Added a bit of basil (because I love basil) and it was amazing!  thanks for this awesome recipe!

So easy and delicious 
I used 6 eggs and 10 mins bake with the stove and oven method was perfect!

I love all of your recipes. My family of 6 regularly enjoy your recipes. Thank you so much.

I just made it and it looks delicious! I am letting it cool then I will have some.

My family has, for generations, made a similar Northern dish called an egg bake. There are several variations, like fritatas, except it's always made in the oven as the name suggests and is usually made with meat. If you would like the recipe to try, I would be happy to share. It's a favorite tradition our's for holiday breakfast on Christmas or Easter but I make it quite often throughout the year. I'm not very techo savvy and am not on any social websites. I thought I would try my hand with fritatas and was surprised how similar, and different, these two dishes are.

This turned out great! I used onions, peppers, carrots and extra sharp cheddar cheese using the stovetop method. Will definitely be making it again.

https://content.jwplatform.com/videos/8wJwLtdt.mp4

Watch how to make perfect frittatas in this short recipe video. You’ll see how to make frittatas using the traditional stove-to-oven method. You’ll also see how to simply bake your frittata in the oven!

Best Frittata Recipe

This classic spinach and feta frittata is made with fresh greens, cheese, and dill, and is just as delicious straight from the oven as it is chilled.

Spinach and Feta Frittata

heavy cream

dill

medium yellow onion, diced

baby spinach (about 4 cups packed)

feta cheese, drained and crumbled (about 1 cup)

Place the eggs, cream, dill, salt, and pepper in a medium bowl and whisk to combine; set aside.

Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach (in batches if needed), and toss until wilted and almost all of the liquid is evaporated, about 3 minutes for fresh spinach. Spread into an even layer over the bottom of the skillet and sprinkle with the cheese. 

Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes. 

Transfer the pan to the oven and bake until the eggs are completely set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool in the pan for 5 minutes, then slice into wedges and serve warm.

<p>The ultimate frittata with perfectly spiced and roasted butternut squash, crispy bacon and earthy kale leaves.</p>

Butternut Squash Frittata

½ Small ButterNut Squash

½ Chili Powder

¼ Tsp Smoked Paprika

Tbsp Olive Oil

Slices Bacon

Tbsp Ghee or Avocado Oil

shallot (finely diced)

Cups Freshly chopped Kale Leaves

salt and pepper

Tbsp Avocado Mayo

Organic Cage Free eggs

¼ Tsp Garlic Powder

Peel and dice the butternut squash and toss with chili powder, paprika, a pinch of Himalayan sea salt, and olive oil. Spread squash on a baking sheet lined with parchment paper and bake for 20 minutes or until squash is cooked through. Halfway through roasting the squash, add the bacon slices to the pan with the squash, return the pan to the oven to finish cooking the squash and the bacon.

Remove the squash and bacon from the oven, crumble the bacon and set aside

Add ghee or your choice of fat to a cast-iron skillet. Stir in the kale leaves and scallions, season with salt and pepper and saute until the kale softens. Remove the veggies from the heat and stir in the butternut squash.

Whisk the mayo in a mixing bowl until smooth, then whisk in eggs (room temperature) one at a time until well combined. Season with a pinch of salt and garlic powder. Pour the egg mixture evenly over the veggies and sprinkle the bacon bits over top.

Transfer the skillet into the preheated oven and bake for 12 minutes or until the eggs are set and brown on the edges. Remove from the oven and finish with fresh herbs

Serve with avocado slices, hot sauce or harissa.

I loved this recipe- so fun, easy, and delicious! My only problem was the egg kind of stuck to the bottom of the cast iron pan. Any tips? Thanks for this beautiful recipe

I love one pot meals especially when it’s my wok. Easy peasy and my family will love all the flavors. Great recipe. I can’t wait to make it for my family!

WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy :)

Recipe video above. A great frittata is a thing of beauty! Great for feeding a group , or a make ahead meal for breakfast, lunch and dinner. Soft and custardy on the inside, this is one of those recipes that's great to adapt to whatever add ins you want. See notes for STOVE ONLY version.

Frittata

tbsp milk ((any))

tsp salt and pepper

tsp oil

bacon (, chopped)

garlic (, minced)

butter

baby spinach

cheese

More cooked chopped bacon and spinach, (for garnish as pictured)

Preheat oven to 180C/350F.

Whisk eggs, milk, salt and pepper.

Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11") over medium high heat.

Add bacon and cook until almost golden.

Add garlic and cook for 30 seconds.

Add spinach and toss until just wilted - bacon should now be golden.

Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).

Add butter into the pan and swirl/spread across base of the pan.

Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.

Scatter over reserved bacon and spinach, then cheese.

Cook for about 3 minutes until the sides are just set but not golden - check with knife.

Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.

Rest for a few minutes then slice and serve.

As long as you have a few vegetables and some eggs on hand, you can have a frittata on the table in about 20 minutes.

How To Make a Frittata

eggs,

kosher salt, divided

bacon (8 ounces), chopped (optional)

Yukon gold potatoes, peeled and thinly sliced

baby spinach (2 ounces)

garlic,

thyme leaves

cheese,

Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.

Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside. 

Cook the bacon. Place the bacon in a cold 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (If omitting the bacon, heat 2 tablespoons oil in the skillet, then proceed with adding the potatoes).

Saute the potatoes in bacon fat. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes. 

Wilt the spinach with the garlic and thyme. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute. 

Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.

Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

These healthy recipes come in at roughly $1.40 per meal, which is all you have on a food stamp budget. I wanted to challenge myself to see if i could make a breakfast, lunch, and dinner on using finds from food stamps.

3 Healthy Budget Friendly Recipes

beef

conventional eggs

cheddar cheese

extra virgin olive oil

Kosher salt & fresh pepper

onions (finely diced)

taco/chili seasoning mix

water

spinach

apple cider vinegar

organic tortilla chips

organic cheddar cheese

Extra virgin olive oil

chicken thighs

white rice

soy sauce

broccoli (chopped)

For the fritatta, pre-heat oven to 400F and pre-heat an 8 inch pan over medium-high heat. Add 1 tablespoon of oil to the pan, allow oil to get heat, and add the ground beef, breaking it up into pieces. Immediately add ¼ teaspoon of salt and a couple cracks of pepper. Cook until the ground beef is just cooked through.

Meanwhile, thoroughly whisk the eggs in a large bowl for 60 seconds. The more air you beat in, the fluffier the eggs will be. Add ½ teaspoon salt and a few cracks of pepper, whisk well. Take the pan off the heat for 30 seconds and turn the flame down to medium-low. Add the eggs and put the pan back over the flame. Continuously mix with a spatula, and keep doing so until the eggs are somewhat set, but still wet. It’s important to mix well, so you break up the eggs and keep the curds small. Take the pan off the heat, add the slices of cheese, and bake in the oven for 8 minutes.

Remove from oven and use a spatula to transfer frittata to a plate. Serve and enjoy!

For the taco salad, make the taco meat by pre-heating a non-stick pan just above medium heat with 1 tablespoon of oil. Add the onions, ¼ teaspoon salt couple cracks of pepper, and cook for 8 minutes. Raise the heat to medium-high and add the beef to the pan along with ½ teaspoon of salt, few cracks of pepper, and break the beef up into small pieces. Cook until almost all the way cooked through, about 4-5 minutes, then add the taco/chili seasoning mix and cook until the beef is no longer pink, about 2 minutes. Add the water, turn the heat down to medium-low, and cook until the sauce has thickened up, about 5-7 minutes. Turn off heat and set aside.

Meanwhile, heat the chips in a 425F oven for 2 minutes and then remove and sprinkle over some of the taco/chili season mix, mix well.

Make the salad by roughly chopping the spinach and adding it to a large bowl. Add the mayonnaise, vinegar, 1 teaspoon olive oil, ¼ teaspoon of salt, couple cracks of pepper, and mix well. Plate the greens in a bowl, add some chips around the edge, and pour some beef over the top of the green. Finely slice ½ the cheese and garish on the salad. Enjoy!

For the fried rice, cook the rice in 2 ¼ cups of water for 20 minutes. Fluff rice, spread on a sheet tray, and once cooled, move to the fridge for at least 2 hours, preferably overnight. Dry rice makes the best fried rice.

Pre-heat a large non-stick pan over medium-high heat for 3 minutes. Season the chicken thighs with a generous pinch of salt and a few cracks of pepper on each side. Add 1 tablespoon of oil, wait for it to get hot, then add the chicken. Cook for 4-5 minutes or until deep golden brown, flip, and cook another 4 minutes. Remove from pan and set aside.

Add another shot of oil to the pan, reduce heat to medium, and add the broccoli. Pinch over ¼ teaspoon salt, a couple cracks of pepper, and cook for 8 minutes. Add the rice to the pan and cook for 3 minutes. Whisk the eggs in a small bowl and add to the center of the pan. Mix well until the eggs have formed a soft scramble, then mix the eggs and rice well. Add 3 tablespoons of soy sauce, mix well, and allow to cook for 5 minutes, stirring often. This will allow the rice to get a bit crunchy. Check for seasoning, you may need more soy sauce. Remove from heat.

Serve some rice on a plate and place sliced chicken over the top. Enjoy!

https://www.youtube.com/watch?v=G-JuiE4Nx_g&list=PLxlDGahWHY8E0G6ZSq8YbhC36Ay34ZPG_&index=2&t=1038s

We're back at ALDI for an extreme budget haul with recipes for breakfast, lunch, and dinner. I have been getting lots of requests lately for budget grocery hauls, so i wanted to take it one step further and see if it's possible to shop and eat healthy on a $125 per month food stamp budget. ALDI seemed like a good place to do it, they have fantastic prices and more healthy grocery items then ever before. First I take you through the shopping process and why I choose certain items over others, and then we head back to the kitchen to make a full day of recipes! This video was a beast to make, so I hope you enjoy it and share it. Please know that we are not making light of anyone on a budget, we are actually trying to help show that budget meals are not quite as hard as some people think they are. Mad love Bobby...Dessi...and Art! XOXO

Order our keto cookbook: https://amzn.to/2TOHWJL 

RECIPES & MACROS: https://www.flavcity.com/3-healthy-budget-recipes/

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EXTREME ALDI Budget Haul With Full Day Of Healthy Recipes

Asparagus Frittata

unsalted butter

asparagus,

salt and black pepper

feta

Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.

Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

I have never had a frittata and I generally don't like to eat eggs.  However, this recipe caught my eye and it seemed easy &amp; delicious.  It was on both counts.  It didn't take a lot of prep time or cooking time.  The house smelled amazing after cooking it and I have to say, this recipe is going in our recipe rotation.  So yummy!

Great recipe, thank younTrisha!  I roasted my asparagus in the oven first and added two chopped garlic to the onions. I Lso added 1 tablespoon of fresh chopped dill to egg mixture. Delicious, will definitely make again

This was a delicious, quick 'n easy week night dinner.  Even my husband enjoyed it, and he's usually a "meat &amp; potatoes" guy.  The only thing I would change is that next time, I would use my oven proof, nonstick pan.  I used cast iron, as instructed, and -- even with my 40+ year old, well seasoned pan -- there was a problem with the eggs sticking to the pan .  .  . and this is an often-used, VERY dependable pan.   I suspect the reason that Trisha suggested cast iron is because the whole thing goes under the broiler, and inevitably, some novice is going to try this with a cheap pan and melt the handle.  But if you have a reliable, oven proof, nonstick pan, it would probably make serving easier.  Other than that, the recipe was a huge hit at my house.<br />

My first time making or tasting a fittata, it was very easy and quite delicious. Perhaps I will try something with bacon next time! 

Dish looks delicious! I can't believe she didn't wash the asparagus!

Whole family loved this, including the kids. Great leftover too

Really easy to put together and tasty.  Added 2 fresh tomatoes and some grated Parmesan on top.  Only needed to broil for about 4 minutes.

Tastes great! But watch it closely because it cooked up in the oven on broil in only 3 minutes. I didn’t have any trouble with it sticking to the pan using a cast iron as suggested.

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