Leek Frittata Recipes Pioneer Woman

Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk …

Servings: 4
Total Time: 30 mins
Category: Main-Dish
1. Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
2. For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8–10 minutes.
3. Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.

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30m Easy 99%. CLASS. Preheat the oven to 350 degrees F. Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a …

Cuisine: Italian
Category: Main-Dish
Servings: 4-6
Total Time: 1 hr 10 mins
1. Preheat the oven to 350 degrees F.
2. Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
3. Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
4. Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.

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Steps: Position an oven rack in the middle of the oven and preheat the broiler. In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet.

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For the crisper crash salad and simple dressing: Add the oil, lemon juice, mustard and some salt and pepper to a mason jar with a lid and shake well. Add the tomatoes, parsley, basil, greens and

Author: Ree Drummond
Steps: 8
Difficulty: Easy

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Combine milk, flour, salt, pepper, eggs, and cheese in a medium bowl, stirring with a whisk. Heat oil in a medium ovenproof skillet over medium. Add leek to pan; cook until tender and lightly browned, about 3 minutes. Add garlic; cook 30 seconds. Add egg mixture; stir gently to distribute leek evenly. Cover skillet, and reduce heat to low.

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Preparation. 1. Preheat broiler and move the top oven rack to the middle of the oven. 2. In a medium-sized heat-safe skillet (such as a 10″ cast iron pan, like the one in the photo), heat the butter and oil over medium heat. Add the leeks and sauté for about 7 minutes, or until the leeks are slightly translucent and have browned on the edges. 3.

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Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Melt the butter in a small skillet over medium heat. Add the leeks

Author: Ree Drummond
Steps: 4
Difficulty: Easy

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Directions. Cook pasta and set aside. Reserve 1/2 cup of pasta water. Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor.

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Sunday Frittata - The Pioneer WomanRecipes, … RECIPES (3 days ago) Recipe Instructions Preheat the oven to 375 F.Beat together the eggs with the salt and pepper (do not over-beat; just … Add the onions and cook for several minutes, stirring frequently, until the onions are soft and … From great-recipe.com

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Rach's 30-Minute Meals for Summer Veggies are shooting up and baseball season is in full swing. (Go, Red Sox!) Here are some easy ideas packed with all that fresh goodness as warmer weather and better times arrive.

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Ree says this scrumptious frittata can be enjoyed for breakfast, lunch OR dinner! It's just that good. Subscribe http://foodtv.com/YouTubeGet the recipe

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Easy and fast, our frittata recipes are packed with protein, and ideal for using up leftovers. A breakfast frittata might include bacon or sausage, or cheese and plenty of vegetables, like spinach, zucchini, cherry tomatoes, a tasty mix of greens, and lots more.

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Preheat your oven to 350 degrees. While the oven is heating, mix all the ingredients together in a bowl except the butter. I add about ¼ teaspoon of salt and just a pinch of pepper to the eggs. Using a non-stick skillet or well seasoned cast iron skillet, heat …

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Add the remaining oil and the chopped leek to the pan. Fry over a gentie heat for 5 minutes. Meanwhile, in a separate bowl, beat the eggs, then mix in the cheese and parsley (if using). Season. Preheat the grill to high. Return the potatoes to the pan and pour over the egg mixture. Cook over a medium-low heat for about 5-8 minutes until the

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Preheat oven to 400 degrees. In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan. Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20

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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.

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Potatoes and leeks go together perfectly in this Potato Leek Frittata, great for breakfast or a vegetarian main dish with a side salad.Top it with plain yogurt and parsley for a treat. This Potato Leek Frittata has no crust, and instead uses thin slices of potato and egg for structure – just like a tortilla española (one of my favorite Spanish dishes, with layers of potato …

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