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.
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Potato Hash | Basics with Babish
This episode is sponsored by The Botanist Islay Dry Gin: Wild, Foraged, Distilled. Order a bottle for home delivery on Drizly:
This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato. Also this week I made a simple sage gin & tonic, which pairs nicely with all of the flavors going on in the potato hash.
Recipe:
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Blue Wednesday - 'Birthday Girl, Murmuration (feat. Shopan)
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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.
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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.
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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.
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The Pioneer Woman's Tex-Mex Frittata | The Pioneer Woman | Food Network
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
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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.
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Music by: Joakim Karud
Soundcloud:
The Best Frittata Omelette Recipe
This Frittata Omelette recipe is the best choice for a tasty yet healthy breakfast, brunch or dinner. The aroma of the orange zest with the texture of the leek, spinach and pepper gives us the fresh feel of the summer vibes.
It may sound exotic but Frittata Omelette is rich with protein, fibers and healthy carbs which adds up to the perfect meal choice.
If you try this simple and delicious Frittata Omelette recipe, please like, share, subscribe and leave a comment below.
“Ingredients”
5 Eggs
2 Tbsp Chopped Orange Pepper
2 Tbsp Chopped Red Pepper
2 Tbsp Chopped Green Pepper
1 Tbsp Chopped Spinach,
1 Tbsp Chopped Leek
2 Chopped Garlic Gloves
1 Tsp Sugar
Spinach leafs, Cherry Tomato
Salt & Pepper for the taste
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Please watch: Split Pea Soup Recipe
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