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Potato and Leek Frittata

Potato and Leek Frittata

A new frittata recipe is always welcomed if you’re a fan of savory breakfasts like we are. And, with ingredients like potato, leek, and ricotta, this dish is also quite healthy. It has a low amount of fat, only a bit of ricotta, needed for a bit of creamy texture.

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Ingredients Needed for Potato and Leek Frittata

1 teaspoon olive oil
2 small potatoes, diced
1 small leek, white parts only, chopped
salt
6 eggs
3 ounces of ricotta

How to Make Potato and Leek Frittata

  1. Heat the olive oil in a cast-iron skillet over medium heat.
  2. Add the diced potatoes and leek. Cook for around 5 minutes, until leek is translucent.
  3. Preheat the oven to 430 degrees F/220 degrees C.
  4. Add the whisked eggs into the skillet and cover it with a lid. Cook for 2-3 minutes.
  5. Remove the lid and evenly spread the ricotta on the surface of the frittata.
  6. Slide the skillet into the oven for the next 10 minutes.
Potato and Ham Frittata

Potato and Ham Frittata

This potato and ham frittata truly is an anytime meal. You can serve it in the mornings, for brunch, and even as lunch. You can even make it in advance the day before. We’ve also added some onion and asparagus, and we’ve served it with generous amounts of mozzarella and Cheddar. We do like them extra-cheesy!

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Ingredients Needed for Potato and Ham Frittata

1 teaspoon vegetable oil
1 tablespoon butter
2 medium-sized potatoes, diced
1 onion, chopped
4 asparagus spears
7 ounces of ham, chopped
salt
pepper
8 eggs
1 cup mozzarella, shredded
½ cup milk
1 ounce butter, melted
½ cup cheddar, shredded

How to Make Potato and Ham Frittata

  1. Heat a skillet over medium heat and add the olive oil. Add the butter to the pan and melt it.
  2. Add the diced potatoes, onion, and cook for 10 minutes.
  3. Add the asparagus, ham, and season with salt and pepper. Stir, and cook for 3 more minutes.
  4. Preheat the oven to 350 degrees F/175 degrees C.
  5. Add the eggs in a large bowl and season with salt and pepper. Add half of the mozzarella and pour the milk. Whisk until smooth.
  6. Grease the bottom of a baking tray with melted butter. Add the potato mixture inside.
  7. Top it with the remaining mozzarella and pour the whisked eggs. Add the Cheddar on top.
  8. Slide the tray into the oven and bake the frittata for 20 minutes.
Spring Onion and Mushroom Frittata

Spring Onion and Mushroom Frittata

Pop quiz: What is frittata? It’s like an omelet, but it is cooked into the oven. That way, it absorbs less fat, and it will have a fluffier texture. Want to start with a simple recipe? Try making this one, with mushrooms, spring onion, and a light touch of parmesan.

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Ingredients Needed for Spring Onion and Mushroom Frittata

1 teaspoon olive oil
salt
5 ounces of mushroom, thinly sliced
2 spring onions, sliced
5 eggs
¼ cup parmesan, shredded

How to Make Spring Onion and Mushroom Frittata

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat the olive oil in a cast-iron skillet over medium heat.
  3. Add the mushrooms and season them with salt. Cook them for 3-4 minutes while stirring from time to time. Add the spring onion.
  4. Whisk the eggs in a large bowl. Pour the whisked eggs in the skillet.
  5. Cover the skillet with a lid and cook for 2 minutes. Remove the lid and add the shredded parmesan.
  6. Slide the skillet into the oven and cook everything for 15 more minutes.
  7. Cook it for 5 more minutes.
Sweet Potato Frittata

Sweet Potato Frittata

Roasting the sweet potatoes before adding them to your frittata makes them even sweeter. Try and see for yourself! And if you want to go all-the-way healthy, then replace your bacon with a nitrate-free variety! Have a happy breakfast!

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Ingredients Needed for Sweet Potato Frittata

3 large sweet potatoes, cubed
1 tablespoon olive oil
2 garlic cloves, crushed
sea salt
2 spring onions, sliced
5 ounces of nitrate-free bacon, finely chopped
7 eggs

How to Make Sweet Potato Frittata

  1. Preheat the oven to 400˚F/200˚C. Line a baking tray with parchment paper.
  2. Add the sweet potatoes to the tray, drizzle about 1 tablespoon of olive oil on them and then roast them for 25-30 minutes, flipping once halfway through to make sure that both sides get crispy.
  3. When ready, add the roasted sweet potatoes to a large bowl. Add garlic, sea salt, and spring onion.
  4. Whisk the eggs and add them to the same bowl. Stir and then add the mixture to a cast-iron skillet or a baking dish.
  5. Add the nitrate-free bacon on top and bake for 35 minutes at 350˚F/175˚C. Slice and serve warm.
cheesy potato and ham frittata

Cheesy Potato and Ham Frittata

Never skip breakfast. Offer yourself a filling frittata. Add Emmental for cheesiness, the ever-good ham, and diced potatoes. The potatoes always bring a special texture. In the end, you can fill a frittata with anything you want. Experiment and enjoy.

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Ingredients Needed for Cheesy Potato and Ham Frittata

4 tablespoons of vegetable oil
1 large onion, diced
2 medium potatoes, diced
6 eggs
salt
pepper
5 ounces of emmental slices, halved
5 ounces of ham slices, quartered

How to Make Cheesy Potato and Ham Frittata

  1. Heat 2 tablespoons of oil in a skillet over low heat. Add the onion and potatoes. Cook and stir until softened. Set aside.
  2. Add the eggs and cooked potatoes to a bowl, season with salt and pepper, and mix.
  3. Heat the remaining 2 tablespoons of vegetable oil in a skillet over low heat. Pour in half of the egg and cooked potato mixture using a ladle. Layer the Emmental slices alternatively with quartered slices of ham, on top of the mixture. Cover all with the remaining mixture.
  4. Cook until golden brown on one side or up to 10 minutes. Don’t stir. Carefully flip it on the other side and cook for up to 5 minutes. Try not to overdo it.
Bacon and Mushroom Frittata

Bacon and Mushroom Frittata

Start your day with this bacon and mushroom frittata and we can guarantee you’ll feel full and happy! This is an excellent breakfast, brunch, or lunch option thanks to its spinach and mushroom fillings. The fried bacon brings some crispiness to the rest of it. Give it a golden color by topping it with grated Cheddar before popping it in the oven!

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Ingredients Needed for Bacon and Mushroom Frittata

5 ounces of bacon, chopped
3 garlic cloves, diced
1 fresh thyme sprig
5 ounces of mushrooms, sliced
2 tablespoons of extra virgin olive oil
salt
pepper
2 cups of baby spinach
8 whisked eggs
¼ cup heavy cream
4 ounces of cheddar, shredded

How to Make Bacon and Mushroom Frittata

  1. Add the bacon to a skillet over medium heat. Cook and stir until crispy and brown. Transfer to a bowl, taking care to leave the drippings and the bacon fat in the pan.
  2. Use the same skillet to cook the garlic in the bacon fat. Cook and stir until the garlic starts browning.
  3. Add the fresh thyme and mushrooms, drizzle them with olive oil, and season with salt and pepper. Cook and stir until the mushrooms start changing color.
  4. Continue by adding the fried bacon and baby spinach and cook for 1-2 minutes. Mix the whisked eggs with the heavy cream and add them, too. Stir once and cook for 3-4 minutes.
  5. Add the Cheddar, then bake for 15 minutes at 370⁰F/185⁰C.
Green Bean and Ham Frittata

Green Bean and Ham Frittata

Want to cook yourself something savory in the morning? Skip the classic omelet and try making a frittata. Frittata is basically an omelet, the only difference being that it is cooked into the oven instead of the stove. There are lots of ingredient combos you can try, we’ve made a simple one with some ham, beans, and thinly sliced mozzarella.

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Ingredients Needed for Green Bean and Ham Frittata

1 tablespoon vegetable oil
5 ounces of ham, thinly sliced
2 ounces of frozen green beans
2 ounces of frozen yellow beans
1 spring onion, chopped
8 eggs
salt
pepper
4 ounces of low moisture mozzarella, thinly sliced

How to Make Green Bean and Ham Frittata

  1. Heat the vegetable oil in a cast-iron skillet over medium heat.
  2. Add the ham, beans, and spring onion. Cook for 1 minute.
  3. Whisk the eggs and add them in the skillet. Put a lid on and cook for 5 minutes.
  4. Preheat the oven to 360 degrees F/180 degrees C.
  5. Remove the lid and slide the skillet into the oven for the next 20 minutes.
Ham and Asparagus Frittata

Ham and Asparagus Frittata

What’s the best way to start off your day? For us is next to a delicious breakfast dish. And, this ham and asparagus frittata really makes the cut. With a soft, fluffy texture, and a savory filling, there’s just nothing more you would want for a savory dessert/brunch. May just a warm cup of coffee!

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Ingredients Needed for Ham and Asparagus Frittata

5 eggs, whisked
½ cup milk
salt
pepper
2 tablespoons of olive oil
1 onion, chopped
10 asparaguses spears
3.5 ounces of ham, thinly sliced
2 ounces of mozzarella, cubed

How to Make Ham and Asparagus Frittata

  1. Add the whisked eggs in a large bowl. Pour the milk, season with salt and pepper, and whisk.
  2. Heat a skillet over medium heat, and add 1 tablespoon of vegetable oil. Add the onion, and 3 of the asparagus cut into pieces. Cook for 2-3 minutes, until the onion softens.
  3. Next, heat the remaining oil in a separate skillet. Add the sliced ham and cook it until browned.
  4. Evenly spread the onion and ham in a round baking dish, approximately 12 inches (30 cm) in diameter.
  5. Pour the whisked eggs, remaining asparagus, and diced mozzarella.
  6. Slide the tray into the oven and cook it for the next 40 minutes at 360⁰F/180⁰C.
Zucchini, Spinach and Cheese Frittata

Zucchini, Spinach and Cheese Frittata

Tired of the same old morning omelet? You can try making a frittata, which is cooked inside the oven, it’s fluffier, and it uses considerably less oil. Our recipe has zucchini, spinach, cream cheese, and parmesan. But to make things more interesting we decided to throw in some bacon for fun!

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Ingredients Needed for Zucchini, Spinach and Cheese Frittata

3 bacon slices
½ small zucchini
½ cup sweet corn
1 garlic clove
pepper
3 ounces of frozen spinach, thawed
4 eggs, whisked
3 ounces of herbed cream cheese
¼ cup parmesan, shredded

How to Make Zucchini, Spinach and Cheese Frittata

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat a cast-iron skillet over medium heat. Add the bacon, zucchini, and sweet corn. Add the garlic, pepper, and give it a good stir.
  3. Evenly lay the spinach and pour the whisked eggs. Add the herbed cream cheese evenly in the skillet. Top it with the shredded parmesan.
  4. Slide the skillet into the oven for the next 25 minutes.

Zucchini and Parmesan Frittata

We’re going to let you in on a little secret today. Did you know you can make a great frittata with just some eggs, zucchini and parmesan? Now that you’re in on it, it would be a shame not to try it. It’s a pretty versatile little snack, you can serve it as breakfast or even as a starter!

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Ingredients Needed for Zucchini and Parmesan Frittata

1 zucchini
3 eggs
salt
pepper
mint
1 cup parmesan, shredded
1 tablespoon olive oil
parsley

How to Make Zucchini and Parmesan Frittata

  1. Preheat the oven to 360°F/180°C.
  2. Remove the ends of the zucchini, and slice it in half. Cut the zucchini into thin slices and the cut each slice into thin sticks, about 0.2 inch (0.5 cm) thick.
  3. Crack the eggs into a large bowl, season with salt, pepper, and whisk them. Add fresh mint and half of your parmesan. Stir.
  4. Add olive oil on the bottom of an oven tray. Pour in the zucchini and egg mixture. Top with remaining parmesan.
  5. Bake it for 15 minutes. Serve with a touch of parsley on top!

Onion and Walnut Frittata

Here is a nice and simple recipe, just perfect for a vegetarian breakfast. It’s a simple frittata, flavored with some onion, garlic, and thyme. The walnuts are an excellent ingredient for this, thanks to the extra crunch they bring. If you don’t have Greek yogurt, you can use the regular kind or even sour cream.

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Ingredients Needed for Onion and Walnut Frittata

6 eggs
salt
pepper
1 ounce walnut, chopped
2 tablespoons of greek yogurt
1 tablespoon vegetable oil
1 red onion, chopped
3 garlic cloves, sliced
thyme
parsley

How to Make Onion and Walnut Frittata

  1. Preheat the oven to 350°F/175°C.
  2. Crack the eggs into a large bowl and whisk them.
  3. Season with salt, pepper, add walnuts and Greek yogurt. Whisk until smooth.
  4. Heat the vegetable oil in a cast-iron skillet over medium heat.
  5. Add the onion and cook it until softens. Then add the garlic, stir and cook it a few seconds.
  6. Add thyme, parsley, and the whisked eggs. Stir to combine everything, then transfer the skillet to the oven.
  7. Bake the frittata for the next 30 minutes.
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