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potato-and-red-cabbage-baked-frittata

Potato and Red Cabbage Baked Frittata

Let’s bake us a frittata! Yes, bake it instead of frying it and let’s make this one vegetarian. We’ll base it on grated potatoes and shredded red cabbage. Let’s make it hot by tossing Jalapeno into the mixture and you can even garnish this frittata with sliced chili pepper. Make it red chili.

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Ingredients Needed for Potato and Red Cabbage Baked Frittata

egg: 8

How to Make Potato and Red Cabbage Baked Frittata

  1. Add the eggs to a bowl and season with pepper, salt, and lemon zest. Add the lemon juice and jalapeno and whisk.
  2. Add the mayonnaise and olive oil. Whisk more until even.
  3. Add the grated potatoes and red cabbage. Mix them in.
  4. Add the grated Cheddar cheese, then bake for 35 minutes at 380⁰F/190⁰C.
Baby Spinach Cheesy Frittata Bites

Baby Spinach Cheesy Frittata Bites

Enchant your friends at your next get together with frittata bites. Yes, technically this is frittata, but it’s actually presented as bites. Toss blanched baby spinach, spring onion, and cottage cheese into the whisked egg mixture, flavor with dill, bake and you’re OK. They’re light and so easy to put together. Not to mention there will be almost no dishes to do.

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Ingredients Needed for Baby Spinach Cheesy Frittata Bites

3 ounces of baby spinach
3 eggs
salt
pepper
3 spring onions, chopped
1 tablespoon dill, chopped
⅓ cup cottage cheese

How to Make Baby Spinach Cheesy Frittata Bites

  1. Fill a pot halfway with water and bring it to a boil. Add the spinach and blanch it for 1-2 minutes, then transfer to a bowl.
  2. Add the eggs to a bowl, season with salt and pepper and whisk them.
  3. Keep adding the spring onion, dill, cottage cheese, and the blanched baby spinach. Mix until even.
  4. Fit smaller parchment paper sheets into the cups of a 6-cup muffin pan, then fill them with the mixture. Bake for 20 minutes.
  5. You can serve them sprinkled with nutmeg.
Oven-Baked Sausage Frittata

Oven-Baked Sausage Frittata

This one is hearty, low-carb, not so high on calories and is basically a frittata but with a twist. This time we bake it and we add some flour for the texture. As a final step, we’re giving it a tart kick by serving it coated with mustard.

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Ingredients Needed for Oven-Baked Sausage Frittata

1 teaspoon butter
1 pound pork sausages
4 eggs
salt
1 teaspoon sugar
1 cup milk
4 ounces of flour
1 tablespoon mustard

How to Make Oven-Baked Sausage Frittata

  1. Start heating an oven-proof pan over low heat and coat it with butter in the process.
  2. Add the sausage to it and roast for 15 minutes at 360⁰F/180⁰C.
  3. Add the eggs and sugar to a bowl. Season with salt and beat using a hand mixer.
  4. Add the milk and flour. Keep mixing until smooth, then pour the mixture over the cooked sausage into the pan.
  5. Bake for 30 minutes at 360⁰F/180⁰C.
  6. Coat with mustard, portion and serve.
Bacon and Leek Frittata

Bacon and Leek Frittata

Make your breakfast count with a hearty and nutritious frittata, omelet’s Italian cousin. Fat and protein-rich, gluten-free, and low-carb, it’s the perfect day start for someone going on a Keto diet. Sharpen it a bit with lemon, flavor with thyme and share.

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Ingredients Needed for Bacon and Leek Frittata

8 ounces of uncured bacon strips, chopped
¼ leek, thinly sliced
8 eggs
⅓ cup organic parmesan, grated
½ teaspoon pepper
½ teaspoon of sea salt
1 tablespoon lemon juice
1 teaspoon thyme powder

How to Make Bacon and Leek Frittata

  1. Heat a skillet over medium heat and add the bacon. Stir-fry until crispy. Set aside.
  2. Turn the heat to low. Cook and stir the leek until tender using the same skillet. Set aside.
  3. Add the eggs to a bowl and whisk them. Add the parmesan and season with pepper, sea salt, and lemon juice. Add the cooked leek and mix.
  4. Transfer to an oven-proof pan, season with thyme powder, then add the fried bacon. Bake for 25 minutes at 350⁰F/175⁰C.
Mushroom Frittata Muffins

Mushroom Frittata Muffins

These protein-rich delicious bites are a wonderful way to start your day. To get these savory frittata muffins on your table you need to saute some mushrooms in smoky onion and olive oil. Then bake this mixture into a cheesy flourless egg batter. Our advice: use bigger muffin pans, much bigger.

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Ingredients Needed for Mushroom Frittata Muffins

1 teaspoon olive oil
1 medium onion, minced
2 cups of mushrooms, sliced
4 yolks
2 egg whites
1 tablespoon skim milk
1 teaspoon Worcestershire sauce
2 tablespoons of Emmental, grated
salt
pepper

How to Make Mushroom Frittata Muffins

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the mushrooms and sautee them until deep brown. Remove from heat.
  3. Add the yolks, whites, skim milk, Worcestershire sauce, and Emmental cheese to a bowl. Season with salt and pepper, then whisk using a hand mixer.
  4. Fill a 6-cup muffin pan with the mushroom mixture, then pour the batter over them. Bake for 20 minutes at 360⁰F/180⁰C.
Frittata with Sausage and Arugula

Frittata With Sausage and Arugula

This morning let’s prepare a fluffy and meaty frittata as a filling breakfast for 4. To get the fluffier experience vigorously whisk the eggs with milk and parmesan. For the meaty part consider fried sausages cut into thick slices. Toss some peppery arugula into the pan and bake all. Start your day in a great way.

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Ingredients Needed for Frittata With Sausage and Arugula

10 eggs
¼ cup milk
½ cup parmesan, grated
salt
pepper
2 teaspoons of vegetable oil
6 ounces of sausages, thickly sliced
4 ounces of arugula

How to Make Frittata With Sausage and Arugula

  1. Add the eggs, milk, and parmesan to a bowl. Season with salt and pepper and whisk until even. Set aside.
  2. Heat the oil in an oven-proof skillet over medium-high heat and add the sliced sausages. Fry and stir for 3 minutes, or until browned on all sides.
  3. Add the arugula and stir it in. Add the egg mixture and bake for 25 minutes at 360⁰F/180⁰C.
Artichoke, Roasted Pepper, and Goat Cheese Frittata

Cheesy Artichoke and Roasted Pepper Frittata

This frittata is easy to make and it won’t take too much of your time if you already have the ingredients on hand. The preps take only 15 minutes and then you let the oven do its job. The result is a filling egg-based dish perfect for your breakfast.

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Ingredients Needed for Cheesy Artichoke and Roasted Pepper Frittata

8 eggs
salt
½ teaspoon chili flakes
8 ounces of goat cheese, crumbled
1 roasted sweet pepper, sliced
1 artichoke coarsely chopped
1 tablespoon extra virgin olive oil
1 onion, chopped

How to Make Cheesy Artichoke and Roasted Pepper Frittata

  1. Crack the eggs and add them to a large bowl.
  2. Add salt and chili flakes. Whisk the eggs.
  3. Add the goat cheese, roasted sweet pepper, and artichoke. Stir.
  4. Preheat the oven to 400⁰F/200⁰C.
  5. Heat the oil in an ovenproof skillet and cook the onion until softens. When ready, transfer the cooked onion to the egg mixture.
  6. Pour everything into a tart pan. Bake for 15 minutes.
Sausage and Bell Pepper Frittata

Cheesy Sausage and Bell Pepper Frittata

A frittata is a good option whenever you plan a late brunch on weekends. It has eggs, it’s hearty and filling. For this recipe, we used Italian sausage, red bell pepper, and baby spinach. After combining the main ingredients with the eggs, we topped everything with Cheddar cheese and cooked the frittata to perfection… in the oven!

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Ingredients Needed for Cheesy Sausage and Bell Pepper Frittata

7 eggs
salt
pepper
2 tablespoons of water
1 tablespoon extra virgin olive oil
1 small onion, chopped
4 ounces of sweet Italian sausage
1 red bell pepper, chopped
1 teaspoon fresh thyme, chopped
5 ounces of baby spinach
1 cup Cheddar cheese, shredded

How to Make Cheesy Sausage and Bell Pepper Frittata

  1. Crack the eggs and add them to a bowl. Add salt, pepper, and about 2 tablespoons of water. Whisk them and set aside.
  2. Heat 1 tablespoon of olive oil in an ovenproof skillet and add the onion. Cook it until softened.
  3. Cut the sweet Italian sausages into pieces (1 inch/2.5 cm). Add them to the skillet, stir, and cook for about 8 minutes.
  4. Add the red bell pepper and fresh thyme. Cook for about 3 minutes.
  5. Add the baby spinach and saute until wilted, about 2 minutes.
  6. Top with shredded Cheddar cheese and pour the whisked eggs into the skillet. Cover with a lid and cook on low heat for 10 minutes, until eggs are set on the bottom but the top remains slightly runny. Meanwhile, heat your broiler.
  7. Transfer the skillet to the broiler and cook for 5-10 minutes, until the eggs are set and golden. When ready, slice and serve.
Potato Frittata

Potato Frittata

Good morning, what about a delicious and easy frittata? Enrich it with savory cooked onion and irresistible fried potatoes. Use 3 eggs to make it for two servings, but this is so good, that it is possible you may eat it all by yourself.

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Ingredients Needed for Potato Frittata

1 tablespoon vegetable oil
1 onion, chopped
2 small potatoes, thinly sliced
3 eggs
salt
red bell pepper, diced (for garnishing)

How to Make Potato Frittata

  1. Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender. Set aside.
  2. Use the same skillet to cook the potatoes. Cook and stir them until golden brown. Set aside.
  3. Add the eggs to a bowl, season with salt, and beat them. Add the cooked onion and potatoes and mix.
  4. Turn the heat to medium and add the frittata mixture to the same skillet where you cooked the onion and potatoes after you have discarded most of the oil.
  5. Cook until the egg mixture begins to set, or for up to 2 minutes. Turn over and cook again for 1 minute or 2. Garnish with diced bell pepper and serve.
Summer Squash Frittata

Summer Squash Frittata

We have a frittata for breakfast. Let’s make it a big frittata, with 9 eggs, so you can share it with anybody you’d want. Enrich it with summer squash cooked in olive oil, grated cheddar, and tomato slices. Start your day in a delicious way.

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Ingredients Needed for Summer Squash Frittata


For the egg mixture:

9 eggs
salt
pepper
⅓ cup milk
1 tablespoon olive oil
1 summer squash, chunked
salt
pepper
2 teaspoons of olive oil
3 ounces of cheddar, shredded
2 medium tomatoes, sliced

How to Make Summer Squash Frittata

  1. For the egg mixture:

    Add the eggs to a bowl, season with salt and pepper, and whisk them. Add the milk and whisk more. Set aside.

  2. Heat 1 tablespoon of olive oil in a skillet over low heat. Add the summer squash and stir.
  3. Season with salt and pepper, stir and cook for 10 minutes.
  4. Transfer the cooked summer squash to the beaten eggs. Mix.
  5. Coat a large ovenproof skillet with olive oil using a brush. Add the summer squash and egg mixture.
  6. Top with shredded cheddar cheese and tomato slices.
  7. Bake for 30 minutes at 200⁰F/100⁰C.
Egg and Gruyere Quiche

Bacon and Gruyere Frittata

If you’ve thought that following a diet means eating tasteless and boring food, you should try this bacon and Gruyere frittata and you’ll reconsider your thinking!

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Ingredients Needed for Bacon and Gruyere Frittata

3 tomatoes, halved
4 garlic cloves, crushed
3 teaspoons of extra virgin olive oil
½ teaspoon herbs de Provence
1 onion, diced
3.5 ounces of bacon, chopped
8 eggs, whisked
8 ounces of heavy cream
¼ cup tomato sauce
2 tablespoons of chives, chopped
2 tablespoons of butter, melted
3.5 ounces of Gruyère, shredded

How to Make Bacon and Gruyere Frittata

  1. Preheat the oven to 410˚F/210˚C.
  2. Place the tomato halves in a baking dish, cut-side up. Spread crushed garlic on them, drizzle 1 teaspoon of extra virgin olive oil, sprinkle herbs de Provence, and season with salt. Move the dish to the oven and roast for 20 minutes.
  3. Meanwhile, heat the remaining 2 teaspoons of olive oil into a skillet. Add the onion, stir and cook it until it softens. Set aside.
  4. Take another skillet and heat 1 tablespoon of olive oil in it. Fry the bacon until crispy.
  5. Combine the whisked eggs with the heavy cream, tomato sauce, chives, the cooked onion, and bacon.
  6. Grease with melted butter one tart pan (12-inch in diameter). Pour the egg mixture into the pan. Top with gruyere cheese and roasted tomatoes.
  7. Bake for 35 minutes at 300˚F/150˚C.
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