The veggies are cooked before an egg mixture is added to the pan. The key is to use a saute pan that is oven safe. Once the frittata is set, stick the whole thing in the oven for it to finish cooking, then brown the top under the broiler.
This way you avoid having to flip the frittata — a step that's resulted in an eggy mess all over my floor more than once. To get the uncomplicated method to this adaptable dish, which can be enjoyed for breakfast, lunch, or dinner, keep reading.
For some reason, I only make frittatas for special occasions, like a holiday brunch or a bridal shower lunch. I've got to get more into them (and so should you) because they are absolutely delicious and very versatile. A frittata can be consumed at breakfast, lunch, or dinner, and can be filled with tons of ingredients. This recipe uses mustard greens, onions, and parmesan cheese. The flavorful combination of bitter greens and sweet onions work sublimely here.
Instead of cooking it over the stove, I poured the egg mixture into a nine-by-13-inch pan that was lined with parchment paper; then I baked the whole thing in the oven like a crustless quiche. It was easier to slice into bite-sized portions and serve on toothpicks. However, if it was on the menu at a leisurely brunch, it would be fun to bring the saute pan to the table and let guests slice their own piece. This frittata would pair well with smoked salmon, roasted cherry tomatoes, or sparkling wine. To add a great frittata recipe to your rotation, keep reading.
Most of the spices are probably already in your pantry, and since this dish serves six to eight, you'll probably have enough leftovers to enjoy the frittata for dinner again this week. Serve aside rice and create a hearty meal, or two, when you read more
If I have nothing to do on Sunday, I like to make a large meal that can be enjoyed throughout the week. Sometimes I'll roast a chicken or slow cook chili, but lately I've been really into frittatas. A frittata is an egg dish that can be filled with any type of cheese, meat, or vegetable. Since I always have eggs, veggies, and cheese on hand, it's become one of my go-to dishes.
The most recent rendition I tried combines two of my favorite ingredients: red peppers and cheddar cheese. This frittata is similar to a Spanish tortilla because it incorporates potatoes. The extra starch means it's hearty enough to stand on its own. It's good any time, I've eaten it for breakfast, lunch, and dinner. Check out the easy, adaptable recipe now!
We'll be going to the parade in downtown San Francisco, but before, we'll meet at Danny Coyle's, an Irish pub on Haight Street that lets patrons bring in their own food. I'm serving a simple, festive, and portable menu of mustard green and sweet onion frittata bites and smoked salmon sandwiches.
The sandwiches are served on homemade biscuits, and although the recipe calls for parmesan cheese, I'll substitute a good Irish cheddar. Interested in the recipes? Read more.
Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.
Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.
These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more
After drooling over Sugar staffer Garrick's Hash Brown quiche, it left me craving one of my favorite egg dishes, a fast fritatta. Served with a side salad, this simple, yet scrumptious, dish is perfect for brunch and any upcoming Easter celebrations. In general, frittatas are incredibly versatile: the different combinations of vegetables and cheese are virtually endless. My delectable variation uses sauteed leeks, browned mushrooms, crunchy asparagus, and nutty fontina. To get started on your own eggcellent frittata, read more