Looking for a vegetable frittata recipe thanks?!
4 bacon strips, cut into 1/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 to 1 teaspoon dried rosemary, crushed
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,
reserving 2 tablespoons drippings in the skillet. Remove bacon to
paper towel. To the skillet, add hash browns, broccoli, green
pepper, onion and rosemary, cover and cook over low heat until hash
browns are golden brown and vegetables are tender, about 10 minutes.
Remove from the heat and set aside. Beat eggs, water, salt and
pepper, pour over hash browns. Top with bacon and paprika. Bake,
uncovered, at 350 degrees for 12-15 minutes or until eggs are
completely set.
Zucchini-Ricotta-Frittata
2 ts olive oil
1 zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic, minced
3/4 ts salt
4 large eggs
4 large egg whites
1/2 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
3 tb chopped fresh parsley
2 tb snipped fresh chives
1 tb chopped fresh basil (or 1 ts dried)
1/4 ts freshly ground black pepper
In a 10-inch ovenproof nonstick skillet, heat 1 ts oil over
medium-high heat. Add zucchini and shallot; cook, stirring, until
zucchini is just tender, about 4 minutes. Add garlic and saute
until fragrant, about 30 seconds. Season with 1/4 ts salt. Transfer
veggies to a bowl and let cool for 10 minutes. Wipe out skillet.
In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan,
parsley, chives, basil, pepper and remaining 1/2 ts salt and whisk
until smooth. Stir in vegetables. Preheat broiler. Add remaining
1 ts oil to the skillet, swirling to coat the bottom; heat over
medium-low heat. Pour in egg mixture, shaking pan to distribute
evenly. Cook until edges are set and frittata is browned on the
bottom, 5 to 7 minutes. Place skillet under broiler 86 inches below
the heat source) and cook until top of frittata is set, 2 to 3
minutes. Loosen edges and slide frittata onto a platter. Cut into
wedges and serve
Potato and Onion Fritatta
8-10 eggs, beaten with
1/2 cup milk or butter milk
3 large potatoes, cleaned and slice
2 large onions, chopped
Rosemary, salt and pepper to taste
1/2 cup or more shredded Parmesan or Romano cheese
Olive oil and/or butter
The basic approach: saute the onions and potatoes until they have
some brown on them. (If you are making this in huge amounts, you
can steam the potatoes instead.) Season with some rosemary,
preferably fresh, but dried will do, and some salt and pepper.
*This can be done the night before.*
In a large, preferably cast iron, pan, heat olive oil and/or butter.
Don't skimp. No one will confuse this for a low fat dish anyway.
Then add beaten egg/milk mixture. (I find that the buttermilk
gives a particularly good texture, but any sort of milk is not at
all traditional in this dish.) When it begins to set, add the
potato and onion mixture and cook on the top of the stove until
fully set. Then top with cheese and brown under the broiler for
30-90 second. (Alternatively: make the dish in shallow ceramic
bakers. Heat oil/butter, add egg and let it set briefly. Then
add the other mixture and bake -- perhaps 15 minutes, but keep an
eye on it -- at 350 degrees F. Top with cheese and broil as above.)
I think the dish is even better when made on the stove, but I often
use the oven approach if I'm making several and don't have time to
attend to them.
I often serve this as the only hot dish in a varied brunch buffet,
but it remains wonderful as it cools.
Variations: substitute any other vegetable and an appropriate herb
-- e.g., multi-colored peppers and basil or eggplant/tomato/basil
or spinach and dill or zucchini/onion/thyme. There are also many
recipes which include meat -- James Beard's long list of variations
includes a hotdog fritatta!
Answers: FRITTATA
4 bacon strips, cut into 1/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 to 1 teaspoon dried rosemary, crushed
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,
reserving 2 tablespoons drippings in the skillet. Remove bacon to
paper towel. To the skillet, add hash browns, broccoli, green
pepper, onion and rosemary, cover and cook over low heat until hash
browns are golden brown and vegetables are tender, about 10 minutes.
Remove from the heat and set aside. Beat eggs, water, salt and
pepper, pour over hash browns. Top with bacon and paprika. Bake,
uncovered, at 350 degrees for 12-15 minutes or until eggs are
completely set.
Zucchini-Ricotta-Frittata
2 ts olive oil
1 zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic, minced
3/4 ts salt
4 large eggs
4 large egg whites
1/2 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
3 tb chopped fresh parsley
2 tb snipped fresh chives
1 tb chopped fresh basil (or 1 ts dried)
1/4 ts freshly ground black pepper
In a 10-inch ovenproof nonstick skillet, heat 1 ts oil over
medium-high heat. Add zucchini and shallot; cook, stirring, until
zucchini is just tender, about 4 minutes. Add garlic and saute
until fragrant, about 30 seconds. Season with 1/4 ts salt. Transfer
veggies to a bowl and let cool for 10 minutes. Wipe out skillet.
In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan,
parsley, chives, basil, pepper and remaining 1/2 ts salt and whisk
until smooth. Stir in vegetables. Preheat broiler. Add remaining
1 ts oil to the skillet, swirling to coat the bottom; heat over
medium-low heat. Pour in egg mixture, shaking pan to distribute
evenly. Cook until edges are set and frittata is browned on the
bottom, 5 to 7 minutes. Place skillet under broiler 86 inches below
the heat source) and cook until top of frittata is set, 2 to 3
minutes. Loosen edges and slide frittata onto a platter. Cut into
wedges and serve
Potato and Onion Fritatta
8-10 eggs, beaten with
1/2 cup milk or butter milk
3 large potatoes, cleaned and slice
2 large onions, chopped
Rosemary, salt and pepper to taste
1/2 cup or more shredded Parmesan or Romano cheese
Olive oil and/or butter
The basic approach: saute the onions and potatoes until they have
some brown on them. (If you are making this in huge amounts, you
can steam the potatoes instead.) Season with some rosemary,
preferably fresh, but dried will do, and some salt and pepper.
*This can be done the night before.*
In a large, preferably cast iron, pan, heat olive oil and/or butter.
Don't skimp. No one will confuse this for a low fat dish anyway.
Then add beaten egg/milk mixture. (I find that the buttermilk
gives a particularly good texture, but any sort of milk is not at
all traditional in this dish.) When it begins to set, add the
potato and onion mixture and cook on the top of the stove until
fully set. Then top with cheese and brown under the broiler for
30-90 second. (Alternatively: make the dish in shallow ceramic
bakers. Heat oil/butter, add egg and let it set briefly. Then
add the other mixture and bake -- perhaps 15 minutes, but keep an
eye on it -- at 350 degrees F. Top with cheese and broil as above.)
I think the dish is even better when made on the stove, but I often
use the oven approach if I'm making several and don't have time to
attend to them.
I often serve this as the only hot dish in a varied brunch buffet,
but it remains wonderful as it cools.
Variations: substitute any other vegetable and an appropriate herb
-- e.g., multi-colored peppers and basil or eggplant/tomato/basil
or spinach and dill or zucchini/onion/thyme. There are also many
recipes which include meat -- James Beard's long list of variations
includes a hotdog fritatta!