frittata recipe

Eat pizza for breakfast thanks to this delicious tuscan sausage and kale frittata recipe. 

Tuscan Sausage And Kale Frittata

eggs

c. whole milk

Kosher salt

pepper

olive oil

onion,

lb. Italian sausage,

large bunch kale, stems discarded and leaves chopped (about 3 cups)

c. marinara sauce

fresh mozzerella, sliced

basil leaves, for topping

Tuscan Sausage and Kale Frittata

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.

Spinach Feta Frittata

red onion (finely chopped)

scallions (chopped)

oz frozen chopped spinach (thawed)

oz crumbled feta

Parmigiano-Reggiano (grated)

salt and pepper

Squeeze all water from spinach.

In a 9 inch non-stick sauté pan, heat olive oil over medium heat.

Add the onion and scallions and cook until soft, about 4 minutes.

Meanwhile in a medium bowl, beat the eggs.

Add salt, pepper, cheeses and spinach and mix well.

Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes.

Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.

Cook about 5 minutes longer. Serve hot.

Spring asparagus, shallots and Swiss cheese is a delicious combination with eggs in this slimmed down frittata which is perfect for breakfast, lunch or dinner!

Asparagus and Swiss Cheese Frittata

asparagus (tough ends trimmed off)

shallots (chopped)

salted butter

tbsp fresh grated Pecorino Romano

oz part-skim Swiss cheese

tsp kosher salt and fresh pepper

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.

Preheat oven to 350°F.

Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, egg whites, grated cheese, salt, and pepper. Add the Swiss cheese and mix well.

Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set.

Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.

Serve hot, cut into 4 equal wedges.

Caramelized onions, sauteed red bell peppers and zucchini combined create a winning egg frittata breakfast dish.

Caramelized Onion, Red Pepper and Zucchini Frittata

white onion (thinly sliced)

red bell pepper (diced)

zucchini

Parmesan cheese (grated)

salt and fresh pepper (to taste)

Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.

In a medium bowl whisk eggs, Parmesan, salt and pepper.

Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven.

Cook about 10-15 minutes, or until frittata is completely cooked.

Serve warm, cut into 4 pieces.

Frittata with sweet vine ripened tomatoes – terrific for super tasty brunches, lunches, or dinners.

Frittata with Vine Tomatoes

eggs (Size 7)

baking powder

vines of small, ripe tomatoes

onion, diced or sliced thinly

Parmesan cheese

thyme

Salt and Pepper

Lightly grease a 27 cm pie dish or tin with oil (or line with baking paper) and preheat oven to 180C.

Beat the eggs together. Add the onion and cheese, and season with salt and pepper and softly combine ingredients with a fork or spoon.

Pour the mix into the lined tin and place the vine tomatoes on the top. Sprinkle over the fresh thyme.

Bake for approx 30 minutes, until the mixture is no longer wobbly in the middle, and it’s crisp and golden on the top and sides.

Serve warm or cold, with a fruit or vegetable relish or chutney, and a crisp green salad.

Frittatas are so easy with just a few ingredients. This one-pan breakfast Frittata Recipe is extremely versatile with endless variations.

Best Frittata Recipe (Easy Oven Method)

heavy whipping cream

salt (adjust

mozzarella cheese

goat cheese

cherry tomatoes

bell pepper (red, orange

arugula

butter

tsp fresh herbs (for garnish)

Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.

Cut tomatoes in half. Chop bell peppers into small pieces.

Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.

Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.

This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring&#039;s finest vegetables, including asparagus, leek, peas, and spinach. Then, it&#039;s sprinkled with creamy goat cheese, and fresh herbs!

Spring Vegetable Frittata

yogurt (or dairy-free yogurt)

leek

asparagus

peas

(packed) baby spinach

salt and pepper (to taste)

goat cheese (or feta/other cheese)

Optional garnish: fresh dill, and parsley

Saute

Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.

Then add the asparagus and saute another 1-2 minutes.

Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.

Whisk and Cook

In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.

Bake

Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.

Garnish

Garnish with additional herbs before serving.

https://www.youtube.com/watch?v=_XdlSHBi23M

This spring vegetable frittata is a stunning, one-skillet meal loaded with spring's finest greens, creamy goat cheese, and fresh herbs. And yes, this can be enjoyed as breakfast-for-dinner.

Frittata recipes are my favorite for an easy, impressive meal! This healthy, veggie-heavy version puts spring greens front and center (hello leeks and asparagus), and has a sprinkle of fresh herbs on top. Frittatas are a great way to use up in-season produce and they're as easy as cooking up the veggies, pouring in beaten eggs, and baking until perfectly fluffy.

Frittata recipes are delicious, healthy meals that can be enjoyed for breakfast, brunch, lunch, or even dinner! 

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► TIMESTAMPS:
00:00 Intro
00:37 Chop the asparagus
01:09 Chop and wash the leek
02:09 Crack and whisk the eggs
02:53 Saute the vegetables
04:23 Pour the egg mixture on top
05:17 Transfer the frittata to the oven
05:43 Garnish with herbs and goat cheese
06:07 Slice and serve the frittata
06:34 Taste test

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#frittata #breakfastrecipe #healthy

BEST FRITTATA RECIPE | with vibrant spring vegetables

This kale and butternut squash frittata is a delicious and easy one-pan recipe that makes for the perfect brunch dish, or breakfast-for-dinner meal.

Kale and Butternut Squash Frittata

garlic

onion (diced)

(packed) chopped kale leaves

butternut squash

yogurt (or dairy-free yogurt/coconut milk)

Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute.

Add the kale, reduce the heat to medium-low and stir for another 3-4 minutes, or until the kale has become soft and wilted.

While the kale is wilting, add the eggs and yogurt to a large mixing bowl and whisk until creamy. Season the egg mixture with salt and pepper.

Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions.

Pour the egg mixture into the skillet and sprinkle the goat cheese on top. Cook for 8-10 minutes, or until the sides are just starting to set.

Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 minutes, checking every few minutes to ensure the top isn&#x27;t browning too much. If it is, you can lower the rack in your oven.

Remove the frittata from the oven, slice and serve.

Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you'll want to save some Thanksgiving turkey because this breakfast frittata is SO good!

Leftover Turkey and Sweet Potato Frittata

tsp kosher salt

black pepper

Gruyere cheese (omit

onion

tsp fresh or 1/2 tsp dried thyme

garlic powder

paprika

turkey breast (chopped)

baby spinach (roughly chopped)

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.

Heat a 10-inch nonstick oven safe skillet over medium heat.

Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.

Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.

Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.

Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

 Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.

A simple frittata makes a great brunch, lunch, or dinner item. This particular frittata is packed with spinach, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese! It’s basically a crustless quiche, time saver, and still provides the same delicious filling! 

Italian Frittata Recipe Spinach, Onion and Ricotta 

(600 grams) fresh spinach

parmigiano (plus more for topping)

(200 grams) ricotta cheese

Salt and Pepper to taste

bread crumbs

 Grease a 9″ round tart or pie dish with butter and dust with bread crumbs until bottom and sides of pan are evenly coated.

 In a medium skillet, on medium high heat, add olive oil and onion. Cook 5 minutes until translucent and soft. Add spinach and cook an additional 8 minutes. Season with salt and pepper and let cool about 15 minutes.

In the meantime make the egg filling. In a large mixing bowl-  whip the eggs, by hand or with an electric mixer, until perfectly uniform and slightly foamy. Add the ricotta and mix again until well incorporated. Add the parmigiano and mix to combine using a fork.

 Add the spinach and onions to the egg and ricotta filling. Pour into the prepared baking dish and sprinkle additional parmigiano if desired. Bake at 375 degrees F for 25 minutes.

 Serve hot, room temperature, or cold as leftovers.

Eggs mixed with a variety of colorful vegetables and cheese, baked to perfection and topped with fresh herbs. An easy high protein breakfast!

Garden Veggie Frittata

cooking spray

broccoli florets

red bell pepper

red onion

cheddar cheese (or cheese variety of your choice)

herbs

Preheat the oven to 400 degrees. Heat the oil in an 8-inch pan over medium-high heat.

Add the red onion to the pan and cook, stirring occasionally, for 3-4 minutes or until onion has softened.

Add the red pepper and cook for another 3 minutes or until the pepper has softened.

Add the broccoli to the pan along with 1 tablespoon of water and cook, stirring occasionally, until broccoli is tender.

Season the vegetables to taste with salt and pepper.

Remove the vegetables from the pan and wipe the pan clean with a paper towel.

Coat the pan with cooking spray.

In a bowl whisk together the eggs and egg whites, season to taste with salt and pepper.

Add the vegetables and cheese to the egg mixture and stir until combined.

Pour the egg mixture into the pan and place in the oven.

Bake for 15 minutes or until center is set. Garnish with fresh herbs, cut into wedges and serve.

This flavorful vegetable frittata makes the perfect weekday meal or weekend brunch!

Vegetable Frittata with Spinach and Potato

potatoes

green onion (thinly sliced)

cherry tomatoes (halved)

garlic (minced)

basil (chopped)

shredded cheese (Asiago, sharp cheddar,

Preheat the oven to 375F.

Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender. Meanwhile, whisk the eggs, basil, and cheese together in a bowl and set aside. Remove the potatoes from the pan and set aside.

Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.

Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!

A recipe for Vegetable Frittata (crustless quiche) baked in the oven. A versatile vegetarian brunch recipe that can be made ahead. Keto, gluten-free, low carb and full of healthy veggies. Serves 8-10 -See notes for halving the recipe!

Oven-Baked Frittata with Veggies 

broccoli (see notes)

red bell pepper, diced

mushrooms,

——–

ricotta (or sour cream)

heavy cream (or sour cream)

salt

———

basil (save some for garnish)

baby spinach

Make the veggie filling

Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.

Make the custard

While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)

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Top Tags

Tuscan Sausage And Kale Frittata

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The most viewed frittata recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine