Vegetable Frittata
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Ingredients
• 4 eggs
• Salt and pepper to taste
• ¼ onion, chopped
• ½ red pepper, chopped
• 2 garlic cloves, minced
• ½ poblano pepper, chopped
• 2 dashes crystal hot sauce
• ½ cup goat cheese, softened
• Fresh diced basil
• Extra virgin olive oil
Method
In medium bowl add two eggs and salt and pepper to taste then whisk together. Heat up olive oil in frying pan and sauté onions, bell peppers, garlic and poblano peppers. Pour eggs into pan and add some Crystal hot sauce for extra flavor. Plate egg and add whipped herb goat cheese and fresh basil.
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Gluten-Free Kuku Sabzi Recipe | Healthy Persian Herb Frittata | Easy Gluten-Free
#tahdig #easyglutenfree #persiancuisine #collaboration
Welcome and enjoy this delicious recipe for gluten-free KuKu Sabzi, a Persion egg fritata dish. This dish can be eaten at any time and can be the star of the meal or a supporting side dish.
Kuku Sabzi
1 cup chopped parsley
2/3 cup each chopped cilantro & dill
4 scallions
4 eggs
1 tsp baking powder
3/4 tsp salt
1/2 tsp cardamom or mix of ginger, nutmeg, cinnamon
1/2 tsp cinnamon, cumin, pepper
1/4 cup each walnuts, cranberries
Chop the greens and saute for 2 minutes. Mix the eggs with the seasoning, then add the sauteed greens. Line the bottom of a round baking tin with wax paper, then coat the tin and paper with oil. Heat your oven to 375 F. Pour the egg mixture into the tin and bake in the oven for 15 to 20 minutes. A toothpick should come out dry when inserted into the centre. Cool for 20 minutes, then top with the nuts and cranberries.
Collaborators
Debbie Esplin Food: Kookoo Sabzi (Persian Herbed Frittats) (Premieres 8:30am Eastern Standard Time) WELCOME BACK
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Cooking Secrets for Men (Charlie): Yatimcheh (Aubergine Stew) (Premieres 9am Eastern Standard Time)
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Boris Backt Und Kocht: Mogh Nardooni (Pomegranate Chicken Stew) Premieres 9:15am Eastern Standard Time)
@borisbacktundkocht
My Ajji's Kitchen (Sandee): Barberry-Orange Chicken (Premieres 9:30am Eastern Standard Time)
@MyAjjisKitchen
Gloria's Platter: Abgoosht (Meat & Potato Stew) (Premieres 11am Eastern Standard Time)
@Gloriasplatter
The Sunday Dinner Chef (Tom): Lavash Bread (Premieres 11:30 am Eastern Standard Time)
@The Sunday Dinner Chef
Cooking with Anadi: Joojeh Kebab (Saffron & Yogurt Chicken Skewers) (Premieres 12:30pm Eastern Standard Time)
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Cooking with Denise 999: Persian Roasted Chicken with Cherry Rice (Premieres 1:15pm Eastern Standard Time)
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Giada De Laurentiis' Herbed Chicken and Spring Vegetables | Everyday Italian | Food Network
Giada prepares herbed chicken and a medley of spring vegetables!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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!
Herbed Chicken with Spring Vegetables
RECIPE COURTESY OF GIADA DE LAURENTIIS
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms
Directions
Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon.
Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
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Giada De Laurentiis' Herbed Chicken and Spring Vegetables | Everyday Italian | Food Network
Fresh Herb Frittata - Persian Kuku Sabzi Made Vegan
Today I will be showing you how to prepare and cook a traditional Persian dish called Kuku Sabzi. This is the ultimate spring time meal! It makes a great breakfast or lunch if served in a pita with some lettuce and tomato. This is a dish that brings me back instantly to spring break road trips as a child and is so fragrant and seasonal. Since I am leaving eggs out as a last minute decision I added the nutritional yeast. This gave it a creamy cheesy flavor and it turned out to be so good I’ll never leave it out again. I love the use of all the herbs and it’s such an exciting dish to incorporate all the greens! You could go crazy and add in spinach, collards, you name it! Try it out with a small batch like what I made and I promise you you will be wanting way more to save for weekday lunches or breakfasts!
For Recipe Click link!
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#plantbasedrecipest #veganmeals #kukusabzi #springishere #nowruz #persiannewyear #lunch #breakfast #mealprep #leftovers
Kookoo Sabzi - Persian Frittata (Kuku Sabzi)
Kookoo Sabzi is an omelet-style dish made of herbs and greens with just enough eggs to hold them together. Serve this Persian Frittata at your next brunch.
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Ingredients
8 oz fresh spinach (chopped or baby spinach leaves)
1 medium yellow onion, diced
5 tbsp vegetable oil (divided)
1 1/2 cups cilantro, chopped (2 bunches typically, stems removed)
1 1/2 cups parsley, chopped (2 bunches typically, stems removed)
1/2 cup dill, chopped (1 bunch typically, stems removed)
1/4 cup walnuts, chopped
2 tbsp raisins
1 tbsp fenugreek leaves
1 tsp black pepper
1/2 tsp kosher salt
1/2 tsp turmeric
1 tsp baking powder
5 large eggs
Instructions
In an oven proof skillet over medium heat add 2 tablespoons of the oil. After a minute add the onion and cook for 8 minutes until translucent. Top with spinach and turn to cook for 2 minutes. Remove cooked onion and spinach from pan and set aside to cool. Discard any water left in the skillet.
Meanwhile chop herbs using sharp knife (do not use food processor, it releases too much water) and set aside.
In a large bowl whisk the eggs and add the herbs, walnuts, raisins, fenugreek, pepper, salt, turmeric and baking powder. Fold in the cooled onion and spinach (Note 1).
Wipe out the skillet and add remaining 3 tablespoon of the oil over medium high heat. When oil shimmers slightly, carefully add the herb egg mixture, and using a rubber spatula, pat down for an even top.
Cover and cook for 8-10 minutes, until just about set. Center will still be a little jiggly. Carefully run rubber spatula around rim to loosen. Place under broiler for 1-2 minutes to set and be ever so slightly light brown.
Serve warm or cold as is or with lavash bread, yogurt or cheese.
Notes
1. This mixture will be very thick, unlike a loose frittata or omelet mixture.
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Tomato, Scallion, and Cheddar Frittata | Everyday Food with Sarah Carey
Eggs for dinner? I dare you! This frittata is super hearty (protein!) -- and so economical. And it couldn't be easier to prepare. Just a few minutes of prep, and into the oven it goes. In less than 15 minutes, you'll be rewarded with a savory, souffle-like delight that you can serve with a salad or a side of veg. It's that simple.
Sarah's Tip of the Day:
I'm going to show you how to make one of my favorite versions, but feel free to experiment with the mix-ins. Try adding ham, zucchini, and Gruyere, spinach and bacon, or even potato and leek. What's your family's favorite combo?
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Recipe Ingredients
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced (1 cup)
2 cups grape tomatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar (1 1/2 ounces)
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Nutritional Info:
Per serv: 170 cal; 12 g fat; 11 g protein; 4 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tomato, Scallion, and Cheddar Frittata | Everyday Food with Sarah Carey