Zucchini and Jalapeño Frittata- Martha Stewart
Put away the hot sauce: This Southwestern take on an Italian favorite packs its own heat.
Get the recipe:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
---------------------------------------------------------------
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Italian Frittata with potatoes and eggs /Easy and Tasty Potato Recipe for Dinner / ASMR
A very easy and tasty recipe for dinner. You need potatoes and eggs to make a perfect Italian frittata.
✅ Recipe ✅
4 eggs
3 large potatoes
1 onion
olive oil
salt, black ground pepper
dill and parsley
1 garlic clove
❗ Turn on subtitles in your language. On mobile, click CC in the top right corner of the video. On your computer, click on the settings ⚙️ in the lower right corner and select your language.
Your ???? and comment is the best way to thank me for the video recipe.
Subscribe to the channel and click on ???? to be notified of new videos.
This Healthy Breakfast has 45g of Protein (Potato hash)
My cookbook:
My Patreon if you want to support this project:
Connect on IG:
Everything I cook with - UNITED STATES:
Everything I cook with - GERMANY:
AMAZON LINKS:
Kitchen scale:
Meal prep container:
Non stick pan:
bowls:
Air fryer:
Big Blender:
Small Blender:
Y-Peeler:
Squeeze bottles:
STOVETOP:
Macros entire recipe: 615 calories, 58C, 24F, 45P
Potatoes 250g
Eggs 3
Onion 70g
Ham chicken 100g
Salt, pepper, chili powder
Soy sauce 25g
Oil 7g
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel :)
The Pioneer Woman's Tex-Mex Frittata | The Pioneer Woman | Food Network
Ree says this scrumptious frittata can be enjoyed for breakfast, lunch OR dinner! It's just that good.
Subscribe ►
Get the recipe ►
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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!
Tex-Mex Frittata
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons olive oil
2 tablespoons salted butter
2 medium Yukon gold potatoes, very thinly sliced
2 cloves garlic, minced
1 medium red onion, cut into thin wedges
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, finely diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup jarred chunky salsa
1/2 cup grated pepper jack
1 cup cherry tomatoes, halved lengthwise
1 avocado, diced
Fresh cilantro leaves, for serving
Sour cream, for serving
Directions
Position an oven rack in the middle of the oven and preheat the broiler.
In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ThePioneerWoman #ReeDrummond #FoodNetwork #TexMexFrittata
The Pioneer Woman's Tex-Mex Frittata | The Pioneer Woman | Food Network
Southwest Frittata
Today we are making a Southwest Frittata-
Preheat oven at 375°
Ingredients:
4 medium golden potatoes (or any potato you'd like to use)
1/2 red onion
8 oz. sliced mushroom
1lb. chorizo sausage
14 eggs
1/2 cup cottage cheese
6 baby bell peppers
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Shredded Mexican Style Blend Cheese (or any cheese you'd like to use)
Directions:
In the air fryer combine potatoes, red onion, diced mushroom and spices until crispy. You can also put in oven or fry up in a frying pan.
Brown chorizo sausage.
Whisk eggs and cottage cheese.
Put potatoes, mushrooms and red onion in baking dish, add chorizo, spinach, bell peppers, cheese and put in oven for 35 minutes or until center is firm.
Enjoy the entire week and it freezes well.
Socials:
Insta- @cooking_with_intention