Frittata
6 eggs, beaten
1/4 c. dairy
Leftover grains and/or cooked veggies
Shredded cheese and/or fresh herbs
Mix all ingredients together and turn into a lightly greased casserole or oven-proof skillet. Bake at 350 degrees for 20-30 minutes.
Stir-Fry
2 T. vegetable oil or canola oil
1 T. chopped fresh ginger
1 T. minced garlic
4 chopped scallions
Leftover rice or grains
Cooked chopped veggies
Soy sauce
Sesame oil
In a large skillet, cook all ingredients in oil until heated through and sizzling. Drizzle with soy sauce and sesame oil, to taste.
Chopped Salad
Chopped hard cheeses
Olives or capers
Chopped crunchy lettuce
Fresh herbs
Lemon juice
Olive oil
Salt and pepper, to taste
Toss to combine.
Adapted from Real Simple magazine, Sept. 2019, p. 121.
Showing posts with label Frittata. Show all posts
Showing posts with label Frittata. Show all posts
Tuesday, September 3, 2019
Sunday, September 25, 2016
Kale & Goat Cheese Frittata
1 T. extra-virgin olive oil
1 medium yellow onion, chopped
4 c. chopped curly kale
10 large eggs
1/2 c. whole milk
2 T. Dijon mustard
1-1/4 t. kosher salt
1/2 t. black pepper
4 oz. goat cheese, crumbled
1 T. fresh dill
Preheat oven to 400 degrees with the rack in the upper third of the oven.
Heat the olive oil in a 10" ovenproof non-stick (cast iron) skillet over medium-high heat. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.
Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15-20 minutes. Top with the dill before serving.
Serves 4.
Adapted from Real Simple magazine, Oct. 2016, p. 172.
1 medium yellow onion, chopped
4 c. chopped curly kale
10 large eggs
1/2 c. whole milk
2 T. Dijon mustard
1-1/4 t. kosher salt
1/2 t. black pepper
4 oz. goat cheese, crumbled
1 T. fresh dill
Preheat oven to 400 degrees with the rack in the upper third of the oven.
Heat the olive oil in a 10" ovenproof non-stick (cast iron) skillet over medium-high heat. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.
Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15-20 minutes. Top with the dill before serving.
Serves 4.
Adapted from Real Simple magazine, Oct. 2016, p. 172.
Saturday, September 3, 2016
Southwest Frittata
3 T. unsalted butter, divided
1 small red or green bell pepper, seeded and chopped
1/4 c. finely chopped onion
1 T. minced seeded jalapeno pepper
6 large eggs
1/4 c. whole milk or half-and-half
2 t. finely chopped fresh cilantro or flat-leaf parsley
2 t. finely chopped fresh oregano
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Monterey Jack cheese
2 T. grated Parmesan cheese
Sour cream and salsa, for garnish
Position an oven rack about 5" from the broiler element and heat the broiler.
In a 10" ovenproof frying pan or omelet pan, over medium heat, melt 1 T. of butter. Add the bell pepper, onion, and jalapeno and saute until tender, 2-3 minutes. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the milk and whisk until well combined. Site in the cilantro, oregano, salt, and pepper. Add the vegetable mixture and the Jack cheese to the egg mixture and stir gently until combined.
Wipe the frying pan clean. Add the remaining 2 T. butter and melt over medium heat. Add the egg mixture to the pan. Reduce the heat to low, cover, and cook until the edges are golden brown and the egg mixture is just set in the center but not dry, about 10 minutes. Uncover and remove the pan from the heat. Sprinkle the Parmesan cheese over the top.
Place the pan under the broiler and broil until the top is golden brown, about 2 minutes. Remove the pan from the oven. Serve hot.
Serves 2-4.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 175.
1 small red or green bell pepper, seeded and chopped
1/4 c. finely chopped onion
1 T. minced seeded jalapeno pepper
6 large eggs
1/4 c. whole milk or half-and-half
2 t. finely chopped fresh cilantro or flat-leaf parsley
2 t. finely chopped fresh oregano
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Monterey Jack cheese
2 T. grated Parmesan cheese
Sour cream and salsa, for garnish
Position an oven rack about 5" from the broiler element and heat the broiler.
In a 10" ovenproof frying pan or omelet pan, over medium heat, melt 1 T. of butter. Add the bell pepper, onion, and jalapeno and saute until tender, 2-3 minutes. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the milk and whisk until well combined. Site in the cilantro, oregano, salt, and pepper. Add the vegetable mixture and the Jack cheese to the egg mixture and stir gently until combined.
Wipe the frying pan clean. Add the remaining 2 T. butter and melt over medium heat. Add the egg mixture to the pan. Reduce the heat to low, cover, and cook until the edges are golden brown and the egg mixture is just set in the center but not dry, about 10 minutes. Uncover and remove the pan from the heat. Sprinkle the Parmesan cheese over the top.
Place the pan under the broiler and broil until the top is golden brown, about 2 minutes. Remove the pan from the oven. Serve hot.
Serves 2-4.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 175.
Mushroom Frittata
Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 c. sliced fresh white button or baby bella mushrooms
1/4 c. finely chopped onion
1-1/2 t. minced garlic
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 c. crumbled feta cheese
1/2 c. grated Monterey Jack cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the mushrooms, onion, and garlic, and saute until the mushrooms are tender and the onion is translucent, about 5 minutes. Remove from heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the mushroom mixture, feta, and Jack cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes or until the edges are puffed up and golden brown and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 172.
1 T. unsalted butter
1-1/2 c. sliced fresh white button or baby bella mushrooms
1/4 c. finely chopped onion
1-1/2 t. minced garlic
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 c. crumbled feta cheese
1/2 c. grated Monterey Jack cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the mushrooms, onion, and garlic, and saute until the mushrooms are tender and the onion is translucent, about 5 minutes. Remove from heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the mushroom mixture, feta, and Jack cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes or until the edges are puffed up and golden brown and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 172.
Zucchini Frittata
Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 t. minced garlic
2-3 small zucchini, thinly sliced
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the garlic and saute until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyere and Parmesan cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove th pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 170.
1 T. unsalted butter
1-1/2 t. minced garlic
2-3 small zucchini, thinly sliced
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the garlic and saute until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyere and Parmesan cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove th pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 170.
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