Roasted Vegetable Frittata Recipe

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3 hours ago Preheat oven to 180°C. Place the sweet potato, red onion and zucchini into a non-stick baking dish and drizzle over the extra virgin olive oil, tossing to coat. Roast for approximately 40 – 45 minutes or until cooked through, turning occasionally. Once cooked, remove from the oven and allow to cool slightly.

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3 hours ago Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; …

Rating: 4/5(1)
Total Time: 40 mins
Category: Breakfast, Brunch
Calories: 204 per serving
1. Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion.
2. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables.
3. Toss to coat. Transfer to an ungreased baking sheet.
4. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°.

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3 hours ago Directions. Whisk together the eggs, milk, salt and pepper in a medium bowl. Heat the oil in a medium (10-inch) cast-iron or ovenproof nonstick skillet over medium heat. Once the oil shimmers, add the onion and cook for about 4 minutes, stirring occasionally, until tender and beginning to brown. Stir in the roasted vegetables and the herbs, and

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2 hours ago Remove the sheet pan and lower the oven to 350 degrees F. Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with …

Rating: 5/5(3)
Author: The Kitchen
Servings: 8
Difficulty: Easy
1. Preheat the oven to 400 degrees F.
2. Toss the broccoli florets with 2 teaspoons oil and some salt and pepper in a small bowl. Divide a nonstick half-sheet pan (13-by-18-inches) into four quadrants and place the broccoli in one quadrant in a single layer. Repeat with the carrots, bell pepper and onion, tossing each with 2 teaspoons oil and some salt and pepper and spreading in a single layer in its own quadrant. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. Remove the sheet pan and lower the oven to 350 degrees F.
3. Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with some salt and pepper. Drizzle the remaining tablespoon oil over the top of the vegetables, then pour the egg mixture over the top. Sprinkle the cheese evenly over the eggs. Bake, rotating once halfway through, until the eggs are completely cooked through, puffed and just the slightest bit golden, 12 to 15 minutes.
4. Slice the frittata into portions and use an offset spatula to remove from the pan. Sprinkle with chives and serve.

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4 hours ago A vegetable frittata is close to the perfect meal. It’s loaded with veggies, packed with protein and healthy fats, and works well for breakfast, …

Rating: 4.1/5(46)
Calories: 210 per serving
Category: BREAKFAST, DIET, Eggs
1. Pre-heat oven to 425 degrees Fahrenheit.
2. Grease a 9x13" baking pan with butter, coconut oil or cooking spray.
3. Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through.
4. Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.

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8 hours ago To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8–10 minutes or until the frittata begins to set. Place the frittata under a preheated …

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3 hours ago Preheat oven to 350 degrees. In a large cast iron skillet on medium heat, spread out veggies in an even layer. Saute 3-5 minutes, just until

Rating: 5/5(1)
Category: Breakfast, Dinner, Main Course
Cuisine: Mediterranean
Total Time: 30 mins
1. Preheat oven to 350 degrees.
2. In a large cast iron skillet on medium heat, spread out veggies in an even layer. Saute 3-5 minutes, just until veggies heat up.
3. In a separate bowl, whisk eggs and milk well.
4. Stir in egg mixture, evenly coating all the veggies.

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Just Now Add leftover roasted vegetables. Cook for 5 minutes or until the vegetables are heated through. Add egg mixture then sprinkle with cheese and top with tomato. Cook for 5–7 minutes or until egg has almost set. Transfer to a preheated grill. Cook for 5 minutes or until set. Remove from oven. Sprinkle with remaining parsley.

Cuisine: Italian
Category: Dinner,Lunch
Servings: 4
Total Time: 35 mins

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4 hours ago By planning ahead and roasting some extra vegetables, you can make this Roasted Vegetable Frittata in under 30 minutes. Perfect for a busy …

Rating: 5/5(3)
Total Time: 20 mins
Servings: 4
Calories: 265 per serving
1. Pre-heat the grill.
2. In a small bowl, beat the eggs together with the chopped herbs and a good seasoning of salt and pepper.
3. Set the beaten eggs aside.
4. Melt the butter in the fry pan over a medium - low heat.

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7 hours ago Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway.

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2 hours ago Heat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese. Prepare …

Rating: 5/5(1)
Total Time: 40 mins
Category: Breakfast
Calories: 279 per serving

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1 hours ago Chop all vegetables into large pieces and place in large roasting dish. Sprinkle over the garlic and coat well in the olive oil. Place in a pre-heated oven at 175 centigrade. Roast for 20-25 minutes. Set aside while you make the egg mixture. STEP 2. Beat the eggs together with the cream and season with salt and pepper.

Cuisine: Mediterranean
Total Time: 50 mins
Servings: 10

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1 hours ago Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper. Warm oil in a 10-inch ovenproof skillet over medium heat. Add red …

Rating: 5/5(5)
Total Time: 41 mins
Servings: 4
Calories: 307 per serving
1. Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
2. Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
3. Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.

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2 hours ago Roasted Vegetable Frittata. I love breakfast for dinner, especially in the summer when it is just too hot to be in the kitchen. Heat a pan, add some eggs and vegetables then slowly cook to a puffed, golden-brown perfection.

Rating: 5/5(2)
Category: Dinner, Brunch, Main
Servings: 2
Total Time: 30 mins

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Just Now This Baked Frittata Recipe is made with leftover roasted vegetables, eggs, and goats cheese for an easy and delicious meal. Serve your Roasted Vegetable Frittata warm, cold, or at room temperature for a healthy, protein-packed breakfast, brunch, or dinner.

Rating: 5/5(2)
Total Time: 1 hr 5 mins
Category: Breakfast
Calories: 235 per serving

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5 hours ago eggs, shredded mozzarella cheese, mushrooms, cilantro, asparagus and 3 more. Spring Vegetable Frittata Ahead of Thyme. fresh basil, asparagus, broccolini, salt, frozen peas, olive oil and 7 more. Simple Vegetable

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3 hours ago A vegetable frittata is close to the perfect meal! It’s loaded with veggies, packed with protein and healthy fats, and works well for breakfast, lunch or di

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5 hours ago Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a …

Rating: 5/5(33)
Total Time: 1 hr 25 mins
Category: Breakfast, Brunch, Freezer Friendly, Lunchbox
Calories: 332 per serving
1. Preheat oven to 220C/430F (standard) or 200C/390F (fan).
2. Lower oven to 180C/350F (standard) or 160C/320F (fan).

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Just Now Directions. Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the …

Rating: 5/5(19)
Author: Food Network Kitchen
Servings: 4
Difficulty: Easy
1. Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
2. Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
3. Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

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5 hours ago Roasted Vegetable Frittata a healthy, low carb diet you need for your keto journey. This recipe requires 20 minutes to get it done. This recipe requires 20 minutes to get it done. The ingredients are readily available, they include …

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4 hours ago Directions. Heat the oil in a 23cm (9in) frying pan and gently fry the onion for 10min. Add the courgette, peppers and tomatoes and cook for 3-4min until softened. Meanwhile, bring a pan of

Servings: 4
Total Time: 35 mins
Category: Lunch
Calories: 333 per serving

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2 hours ago Whisk together the eggs, milk, salt and pepper in a medium bowl. Heat the oil in a medium (10-inch) cast-iron or ovenproof nonstick skillet over medium heat.

Rating: 4/5(2)
Servings: 6
Is Accessible For Free: True
Calories: 130 per serving

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4 hours ago 2. Add 1 tablespoon of the Colavita Roasted Garlic Extra Virgin Olive Oil to a 12-inch cast iron skillet. 3. Add the Potatoes to the skillet in a single layer and sprinkle with 1/4 teaspoon salt. 4. Turn the heat up to medium and cook …

Servings: 4
Estimated Reading Time: 3 mins
Category: Breakfast
Total Time: 35 mins

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3 hours ago Roasted Vegetable Frittata is the perfect way to enjoy leftover roasted vegetables. Loaded with potatoes, zucchini, bell pepper, onion and tomato - such a satisfying frittata recipe! As promised, here is the recipe for the …

Reviews: 9
Category: Breakfast, Main Course
Cuisine: American
Total Time: 40 mins

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4 hours ago Place bell peppers and garlic in one pan and zucchini and onion in the other. Brush vegetables with oil. Roast zucchini and onion on lower rack and bell peppers and garlic on center rack 15 minutes. Remove zucchini and onion from oven. Move bell peppers and garlic to lower rack; roast about 10 minutes more or until charred.

Estimated Reading Time: 2 mins

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5 hours ago Heat the remaining oil in a large 22cm ovenproof frying pan over medium heat.Sauté spring onion and once softened, add the broccoli stirring occasionally until charred. …

Servings: 4
Total Time: 1 hr 25 mins
Carbohydrates: 11.80g
Calories: 1791 per serving
1. Preheat oven to 180°C/356°F. Toss sweet potato in half of the oil and paprika, place on lined baking tray. Roast in oven for 45 minutes of until tender.
2. Heat the remaining oil in a large 22cm ovenproof frying pan over medium heat.Sauté spring onion and once softened, add the broccoli stirring occasionally until charred. Add zucchini; cook for 2 minutes or until softened. Remove from heat.
3. Combine eggs, milk and mixed herbs in a food processor. Process until herbs are finely chopped and egg mixture is fluffy.
4. Once cooked, add the roasted sweet potato to the broccoli mixture within the frying pan, and turn heat back to medium. Add the egg mixture to the frying pan and stir until well combined. Sprinkle with feta and chives and season with salt and pepper. Reduce heat to low and cook for 8 minutes of until the egg mixture has mostly set.

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1 hours ago Frittata recipes are always comforting, endlessly versatile, and couldn't be simpler to tweak. In other words, you can substitute the suggested …

Estimated Reading Time: 3 mins

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7 hours ago Add zucchini and onion. Stir to combine. Roast for 10 minutes or until all vegetables have softened. Step 3. Whisk eggs and milk in a bowl. Season to taste. Stir in half of the spinach and half of the feta. Pour over vegetables and gently stir to combine. Bake for 30-35 minutes or until set and golden.

Cuisine: Italian
Category: Mains
Servings: 4
Total Time: 1 hr 20 mins

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5 hours ago For the Egg Mixture, in a large bowl, whisk together the eggs, half-and-half, Parmesan, scant 1/2 teaspoon salt and 1/2 teaspoon pepper. In a 10-inch ovenproof saute' …

Cuisine: American
Total Time: 1 hr
Category: BREAKFAST
Calories: 338 per serving
1. Preheat the oven to 425 degrees.
2. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees. (this can be done ahead of time, even a few days in advance) Just reheat before next step.
3. For the Egg Mixture, in a large bowl, whisk together the eggs, half-and-half, Parmesan, scant 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. In a 10-inch ovenproof saute' pan, melt the butter and saute' the scallions over medium-low heat for 3 minutes. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 8 wedges and serve hot. Fed our family of 5 easily with 2 slices left

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6 hours ago Roast the veggies until they soften some and gain some charred marks, about 15 minutes. Reduce the oven heat to 400°F. Make the frittata egg batter or mixture. Whisk the eggs with a dash of baking powder, milk, feta, thyme, parsley, salt and pepper. When the veggies are ready, add them to the batter and mix to combine.

Rating: 4.9/5(22)
Total Time: 45 mins
Category: Dinner
Calories: 136 per serving

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9 hours ago Preheat the oven to 350 degrees. Thoroughly butter the inside of a sauté pan, including the sides. Take the leftover roasted vegetables and spread them evenly on the bottom of the sauté pan. Crack the eggs into a large bowl and whisk to break up the yolks. Add the sour cream, salt and pepper.

Rating: 5/5(9)
Total Time: 40 mins
Category: Breakfast And Brunch, Lunch or Dinner
Calories: 242 per serving

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5 hours ago Remove vegetables with a slotted spoon; set aside. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture …

Rating: 5/5(4)
Category: Breakfast, Brunch
Servings: 6
Total Time: 30 mins
1. Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender.
2. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil.
3. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables.
4. Cover and cook for 8-10 minutes or until eggs are nearly set.

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3 hours ago Leftover Roast Vegetable Frittata Recipe. Super easy 20 minute leftover roasted vegetable frittata baked vegetable frittata recipetin eats super easy 20 minute leftover roasted vegetable frittata roasted vegetable frittata pinch and swirl

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9 hours ago Roast vegetable frittata This easy and tasty vegetarian roast vegetable frittata recipe, makes a great lunch or light supper meal. With 4 ½ vegetable serves, it’s high in fibre, …

Rating: 4.7/5
Total Time: 1 hr 20 mins
Category: Frittatas, Quiches
Calories: 431 per serving
1. 1 Preheat oven to 190°C. In a large ovenproof pan, arrange veges, spray with oil and sprinkle with dukkah. Bake for 30 minutes, turning several times.
2. 2 Meanwhile, in a food processor, blend eggs with cheeses, milk and nutmeg, until smooth. Season with salt and pepper.
3. 3 Lightly spray a large ovenproof dish with oil. Spoon in cooked veges. Pour egg mix over and toss veges lightly to evenly coat. Bake for 25-30 minutes, or until set. Cover with foil if the top becomes too brown during cooking.
4. 4 Serve garnished with parsley.

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6 hours ago Instructions. Preheat oven to 425º. In a plastic bag combine chopped vegetables, 1 tablespoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Shake well to thoroughly …

Reviews: 52
Category: Breakfast
Servings: 8
Total Time: 25 mins
1. Preheat oven to 425º.
2. In a plastic bag combine chopped vegetables, 1 tablespoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Shake well to thoroughly coat the vegetables with oil. Spread in a single layer on a baking sheet lined with tin foil. Bake until tender and browned, 10-15 minutes.*
3. In a large nonstick ovenproof skillet, heat the remaining tablespoon of olive oil over medium heat.
4. Add the onion and sauté until translucent, about 5 minutes. Add the roasted vegetables and stir to combine.

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3 hours ago Step 1. Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through. Advertisement.

Rating: 3.6/5(97)
Calories: 500 per serving
Total Time: 40 mins

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6 hours ago Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of …

Rating: 5/5(118)
Total Time: 30 mins
Category: Breakfast

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3 hours ago Instructions. Preheat the oven to 425° degrees. Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside. Heat olive oil in an …

Rating: 5/5(73)
Total Time: 25 mins
Category: Breakfast
Calories: 216 per serving
1. Preheat the oven to 425° degrees.
2. Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
3. Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
4. Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.

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Just Now Enjoy this baked vegetable frittata recipe for a delicious and healthy breakfast or dinner. To assemble this cheddar frittata youll need the following ingredients. In a large bowl whisk together the eggs milk garlic ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended.

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3 hours ago Loaded with herb garlic roasted vegetables, take this to work, make it for breakfast, brunch, or dinner. Use my frittata recipe formula to make this your own – try chicken, ham, spinach and artichoke, salmon and broccoli, or Tuscan antipasto! Traditionally, frittata is started on the stove then transferred to the oven to finish cooking.

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2 hours ago Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.

Rating: 5/5(3)
Category: Breakfast, Brunch
Cuisine: Europe, Italian
Total Time: 35 mins

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5 hours ago Crookneck Squash Frittata Recipe Alton Brown Food Network hot www.foodnetwork.com. Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler. In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper.

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1 hours ago Preheat the oven to 350 degrees Fahrenheit with the rack in the center position. In a bowl, combine eggs, salt, and pepper. Whisk well. Heat oil in a ten-inch ovenproof skillet over medium heat. Add bell pepper and onion and saute until softened, for about seven minutes. Stir in the spinach and saute until wilted, about two minutes.

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8 hours ago Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. …

Ratings: 47
Calories: 315 per serving
Category: Breakfast And Brunch, Eggs, Frittata Recipes

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Frequently Asked Questions

How do you make frittata?

Directions. Spray 12 muffin cups with cooking spray. Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes. Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture.

What can you serve with frittata?

Talk about versatile: A good frittata is an egg dish that can be served for breakfast, lunch, or dinner; tastes as good (and arguably better) cold or at room temperature as it does warm; and can be packed with just about anything—including leftovers.

What is a frittata recipe?

Directions BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended. ADD filling; mix well. HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until hot. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, 8 to 10 minutes. REMOVE from heat.

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