Bob Evans Farms - Southwestern Frittata Cups With Siracha Creme Fraiche
Our Original Sausage mixed with peppers, mushrooms, and eggs make this recipe a delightfully appetizing dish, every morning. - See recipe at:
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
Cast Iron Bacon & Feta Cheese Frittata | Chop Chop
Cast Iron Bacon & Feta Cheese Frittata Ingredients:
6 Large Eggs
2 Tablespoons Milk
8 Slices of Bacon
1 Small Yellow Onion
3 New Potatoes, Cubed
2 Cups Kale
2 Garlic Cloves
1/2 Mushrooms
1/2 Cup Feta Cheese
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
---
Cast Iron Bacon & Feta Cheese Frittata Steps:
1. Beat the eggs, milk, salt, pepper, & nutmeg into a bowl. Set aside.
2. On medium high heat, cook the bacon until crispy. Crumble the bacon and set aside.
3. Add the onion to the hot bacon fat.
4. When the onions soften, add the mushrooms.
5. When the mushrooms soften, add the potatoes. Cook the potatoes for 5 minutes.
6. Add the kale and garlic to the mixture and cook until they are soft. Spread the mixture to be flat in the pan.
7. Pour the bacon and feta cheese evenly over the vegetables, then pour the eggs over everything.
8. Reduce the heat to low and cover the pan. Let cook for two minutes.
9. Transfer pan into a oven set at Broil. Cook for 5 additional minutes or until the top is lightly browned and the eggs are firmed up in the center.
---
Music by: Joakim Karud
Soundcloud:
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.
MOUTHWATERING SPANISH OMELETTE | How to Make Potato Omelette | Tortilla De Patatas Española
Spanish Omelette – also known as a tortilla de patatas – is a signature egg dish which can be served warm or at room temperature and both are equally delicious. With the three key ingredients being potatoes, onion and eggs, the only thing left for discussion is how crispy you like your potatoes! This Spanish potato omelette is part of my international recipe collection and is made proudly by my good friend Juan who is a Spanish native. YUM.
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
????Share it with your FOODIE friends on FACEBOOK
????Get the recipe on my website
????Check out my website for full recipes and to follow my blog:
Download my Mobile App
Buy Vincenzo’s Plate Apron on:
????Kg to cups converter:
Ingredients:
3 medium sized potatoes
5 eggs
1 onion
Extra virgin olive oil
Salt
Method:
1. To make the Spanish omelette, peel the three potatoes and then cut them in half, then into even quarters.
2. Slice the potatoes so that they are approx. 1cm thick. If they are too thin, they will over cook and if they are too thick, they will undercook, so this part is very important!
3. Put a medium size deep fry pan on the stove at a low heat. Add a generous serve of extra virgin olive oil and leave to warm up.
4. Once the oil is nice and warm, add the slice potatoes in and leave to simmer for up to 5 minutes.
5. Peel the onion and slice it into thin strips then add these to the pan also.
6. Leave the potato and onion to cook through until they start to soften.
7. In a separate mixing bowl, whisk 5 eggs really well.
8. Pour the egg mixture into the pan and carefully move the mixture around using a spatula so that the egg gets through.
9. Keep moving the mixture for the Spanish omelette around sightly and ensure the edges are not stuck to the side of the pan by slightly sliding the spatula down and around he whole tortilla.
10. Leave it to cook for around 10 minutes.
11. Get a large, flat dish and lay it down over the top of the fry pan. Holding the fry pan in one hand and placing your hand flat on top of the bottom of the dish, flip the pan so the Spanish omelette falls on to the dish and the pan is empty.
12. Transfer the raw side if the Spanish omelette onto the pan and leave to cook for another 10 or so minutes (depending on your preference).
E ora si mangia…Vincenzo’s Plate!!!
Please Support My YouTube Channel via Patreon! (Help me to create more content)
This video contains affiliate links, which means that if you click on one of the product links below, I’ll receive a small commission to support my youtube channel.
Support My Channel By Shopping on Amazon!
These are the products I love using the most in my kitchen:
Chef Knives:
Provolone Cheese:
Pasta:
Tomato Sauce:
Italian Coffee:
Extra Virgin Olive Oil:
Parmesan Cheese:
Cantina Zaccagnini Wines:
????Subscribe to my YOUTUBE CHANNEL
????LIKE ME ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
????Join my Italian Tour in July 2017 and discover the secret gems of Italy with me. Check out the itinerary:
Check out these PLAYLISTS:
????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
????MUSIC: Courtesy of Epidemic Sound
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
#spanishomelette #spanishomlet #tortilla #tortilladepatatas #potetoes #spanishtortillarecipe #perfecttortilla #omelette #omelet #tortillarecipe
????Re-Watch the