Easy Frittata Recipe | Breakfast Recipes | The Sweetest Journey
Learn how to make an easy frittata filled with veggies that is both healthy and delicious. ????????????
Ingredients:
1-2 Tablespoons Olive Oil (15-30ml)
1 Medium Potato, Diced
1/2 Onion, Chopped
1 Red Bell Pepper, Chopped
1/8 Cup Parsley, Chopped (7.5g)
2 Cups Baby Spinach (42.5g)
8 Large Eggs
1 Cup Shredded Cheese (112g) * I used cheddar and monterey jack cheeses
Directions:
1. Over medium to low heat, warm 1 to 2 tablespoons olive oil in a large frying pan. Add the diced potato, cover and cook 3 to 4 minutes stirring occasionally. Stir in the onion and cook 1 to 2 minutes until they start to become translucent. Add in the red bell pepper and stir together. Cook until vegetables soften. Stir in the parsley and baby spinach. Continue cooking only until the spinach wilts. Remove from heat.
2. Preheat oven to 375°F. Prepare an 8 by 11 inch (2 quarts) baking dish with cooking spray. Transfer the cooked vegetables to the dish and spread them out evenly.
3. In a large bowl, whisk together the eggs. Stir in the shredded cheese. Pour egg mixture over the vegetables, making sure they are completely covered. Bake for 20 to 25 minutes or until set and golden at the top. Cut the frittata into 8 rectangles. Serve warm.
| Makes 8 servings.
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How to Make a Frittata - Dished #Shorts
On today's Dished #shorts we're making a Frittata
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Ingredients for making a frittata:
250g (1 1/2 cups) cherry tomatoes
Salt
2 tbsp olive oil
1/2 onion, diced
3/4 cups (170g) butter
1 kg (2.2lb) yellow potatoes
Parsley, chopped
Parmesan cheese, grated
14 eggs, beaten
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Basic Baked Frittata Recipe (Plus Variations!)
Follow our easy, step-by-step instructions to make the best frittata of your life. We’re giving you a basic recipe plus three flavor variations so you can customize it and mix and match your favorite add ins. This is a classic, all around favorite breakfast food!
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✅Ingredients
Basic Frittata Mixture:
• 6 large eggs
• ¼ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups add-ins (see options below or create your own!)
• 1 cup shredded cheese (cheddar, mozzarella, grueyere,
Potato Frittata Add-Ins
• 2 medium Yukon Gold Potatoes , diced small
• 6 slices bacon , diced
• 3 cloves minced garlic
• 1/2 teaspoon dried thyme (optional)
Bacon Frittata Add-ins
• 6 slices bacon ,diced
• 1/2 cup cherry tomatoes , halved
• 1 cup baby spinach leaves
Veggie Frittata Add-ins
• 1 tablespoon olive oil
• 1/2 cup frozen broccoli florets
• 1/2 cup sliced mushrooms
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
✅Instructions
Basic Frittata Mixture:
1️⃣ Preheat oven to 350 degrees Fahrenheit. Get out a 10-inch nonstick ovensafe skillet or 10-inch cast iron pan. Set aside.
2️⃣ In a large mixing bowl, whisk together eggs, cream, salt, and pepper.
3️⃣ Prepare add-ins following the instructions below, or come up with your own variations.
4️⃣ Once add-ins have been stirred in with basic frittata mixture, place the skillet directly into the preheated oven. Bake uncovered for 10-15 minutes, until eggs are set in the center and no longer jiggle.
Potato Frittata:
1️⃣ Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet along with diced potatoes. Saute until bacon is cooked through and crispy, about 5-7 minutes. Drain off any excess grease. Add in minced garlic and cook 1-2 minutes more, until fragrant. Pour in basic frittata mixture to cover and stir in thyme and 1 cup shredded Gruyere as your cheese option.
Bacon Frittata:
1️⃣ Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet and sauté until cooked through and crispy, about 5-7 minutes. Drain off any excess grease. Add in tomatoes and spinach and sauté just until spinach begins to wile, about 1 minute. Pour in basic frittata mixture and stir in 1 cup shredded cheddar, monterey jack, or mozzarella cheese.
Veggie Frittata:
1️⃣ Heat olive oil in skillet on the stovetop over medium-high heat. Add broccoli, mushrooms, bell pepper, and onion. Sauté until vegetables are tender crisp, 7-10 minutes. Drain off any excess grease. Pour in basic frittata mixture and stir in 1 cup shredded pepper jack, mozzarella, or provolone cheese.
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SPINACH FRITTATA | easy, healthy recipe
This spinach frittata is an easy, healthy recipe that is quick and easy to make. It's a delicious and nutritious meal for breakfast, lunch, or dinner. Featuring spinach, baby bell peppers, and creamy feta cheese, it’s super flavorful and can be ready with very little effort or meal prepped ahead of time. Serve it warm or cold, paired with a green salad or fresh fruit, and enjoy.
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Chapters
0:00 Intro
0:30 Pre-Heat Oven
0:40 Prepping Ingredients
1:45 Mixing Ingredients
3:02 Cooking the Ingredients
5:12 Serve
INGREDIENTS & PRODUCTS USED + MENTIONED:
12-Inch Lode Cast Iron Skillet:
Glass Mixing Bowls:
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SPINACH FRITTATA
1 tablespoon coconut oil
8 eggs
8 egg whites* (1 cup)
3 tablespoons organic 2% milk, or any milk you prefer
1 shallot, peeled and sliced into thin rings
1 cup baby bell peppers, thinly sliced into rings
5 ounces baby spinach, roughly chopped
3 ounces feta cheese, crumbled
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 400ºF.
In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.
Heat a 12-inch cast-iron pan or sauté pan over medium-high heat. Add coconut oil.
Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.
Add in chopped spinach. Stir together and cook until the spinach is just wilted.
Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that's from the air the gets whisked into the eggs) it will deflate as it cools.
Once the frittata is cool enough to handle, slice, and enjoy!
NOTES
If you prefer, you can omit the egg whites and use 12 whole eggs for this recipe.
I always look for my feta in block form (instead of pre-crumbled). This is a great way to know you are getting good quality feta with no anticaking agents.
This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!
I love making frittatas in my cast iron skillet but any large sauté pan that is oven-proof will work.
NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 244kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 496mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5055IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 3mg
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#spinachfrittata #healthyfrittatarecipe #vegetablefrittata
Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Having guests over for brunch? Ina's frittata is sure to impress a crowd.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Potato Basil Frittata
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 servings
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder
Directions
Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
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Potato Basil Frittata with Ina Garten | Barefoot Contessa | Food Network
Easy oven-baked frittata | taste.com.au
Delicious hot or cold, this quick and easy frittata will put a spring in your step.
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