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Showing results for tags 'frittata'.
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Celiac.com 05/30/2020 - A savory marriage of cheese, herbs, eggs, and fresh asparagus, this tasty frittata offers a perfect way to celebrate the flavors of spring, and is sure to be a standout at your next brunch or fancy breakfast. If you're really looking to turn heads, hit it with a bit of fresh Hollandaise sauce. Ingredients: 2 tablespoons unsalted butter ½ cup sliced shallots 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths 6 large eggs ¾ cup ricotta cheese (or, as I prefer, cottage cheese) ½ teaspoon salt 1 tablespoon fresh chives, minced ¼ teaspoon dried tarragon 1 cup shredded Gruyere or Swiss cheese ¼ cups parsley, finely chopped Grated parmesan or Pecorino Romano, as garnish Directions: In a bowl, lightly beat the eggs, then stir in ricotta cheese, salt, chives and tarragon. Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus and cook for an additional 3 minutes. Turn on the oven broiler. Add the egg mixture into the pan with vegetables, and cook about 4 to 5 minutes until almost set, but still runny on top. Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melted and browned, and the center is set, about 3 to 4 minutes. Turn off the broiler. Carefully remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. Be sure to stow hot pan in a safe place. Top frittata edges with parsley and grated parmesan or Romano. -
Celiac.com 04/18/2020 - A good frittata is a tasty, delightful thing. It you're looking for a delicious gluten-free way to make a splash at your next breakfast or brunch occasion, this spring vegetable frittata is just the thing. Fresh eggs and cooked potatoes combine with fresh zucchini and asparagus (or just about any other vegetable you like), to deliver a smashing frittata that is as pleasing to the eye as it is to the palette. Once again, this recipe comes to us via Chef John over at Food Wishes, so be sure to check out his many amazing recipes and videos. Here's a video of the preparation: Ingredients: 12 large eggs 1½ cups sliced cooked potatoes 1½ cups zucchini, cut to ½-inch pieces 1½ cups of asparagus, cut to ½-inch pieces 1 cup baby spinach 4 ounces crumbled goat-milk feta cheese, divided 2 tablespoons olive oil 1 large leek (white part only), chopped 1 teaspoon salt, divided, or as needed 1 jalapeño pepper, seeded and diced (optional) ½ teaspoon freshly ground black pepper Directions: Heat oven to 350 degrees F (175 degrees C). Heat oil in heavy 10-inch skillet over medium heat. Add chopped leek with a pinch of salt, and cook 5 to 6 minutes, stirring occasionally, until leeks soften and turn clear. Add zucchini and a pinch of salt. Add jalapeño, as desired. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes. Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat. Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm. -
Celiac.com Article:Gluten-Free Spring Vegetable Frittata View full article
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Celiac.com 10/20/2016 - I love a good frittata! A good frittata can hold its own at breakfast, lunch, or dinner, oh, and of course, at brunch. This frittata marries eggs, ricotta cheese, Gruyere and chives with the lovely and now plentiful asparagus to deliver one very tasty dish. Ingredients: 6 large eggs ½ cup ricotta cheese 2 tablespoons unsalted butter 2 shallots, sliced ½ teaspoon salt ½ teaspoon black pepper 1 pound asparagus, tough ends discarded, spears cut diagonally to 1-inch pieces 1 tablespoon fresh chives, minced ¼ teaspoon dried tarragon 1 cup shredded Gruyere or Swiss cheese Directions: Heat butter into a 10-inch cast iron skillet over medium heat. Add shallots and cook until soft and clear, about 3 minutes. Add asparagus and cook for 3 more minutes. Beat together eggs and ricotta cheese, stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, heat oven broiler. Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melts and and bubbles, and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. Mind the hot pan! -
Celiac.com 08/06/2015 - A good frittata will have people ready to smile for the rest of the day. This recipe marries fresh eggs with asparagus, scallions and Feta cheese to deliver a simple, delicious frittata that will definitely do the trick. Ingredients: 6 large fresh eggs ½ pound asparagus ½ cup red bell pepper, chopped 2 small scallions, white parts separated, greens minced 1 small shallot, minced 2 teaspoons olive oil 1 tablespoon butter ¾ cup whole milk ⅓ cup crumbled Feta cheese ¼ teaspoon sea salt ½ teaspoon black pepper Fresh Feta cheese and minced scallion greens for serving. Directions: Preheat oven to 400Ëš F. Remove part of the dark greens from the green onions and set aside. Mince white parts of scallion, and shallot, set aside. Wash and clean asparagus, and remove bottom ½" or so. In an 8" cast iron skillet skillet, heat 1 teaspoon olive oil, and ½ tablespoon butter, and roast asparagus and bell pepper until tender, about 5-8 minutes. When asparagus begins to get tender tender, remove from heat and set aside momentarily. Remove from heat and separate the asparagus and bell pepper as they become done. Heat remaining olive oil and butter to the skillet, and coat bottom. Add minced scallion whites and shallot. Cook until translucent. Whisk together eggs, bell peppers, milk, salt, pepper, and Feta cheese. When scallion and shallot are translucent, pour egg mixture into hot skillet and let cook for 2-3 minutes. Take tender asparagus mixture and layer in the eggs as they cook. I like to cut the asparagus into 2-inch pieces, but you can leave them whole if you like. Continue to cook for 2-3 more minutes, or until bottom begins to set. Transfer skillet to oven, still at 400Ëš, and continue to cook until set, about 8-10 minutes. Serve with extra Feta cheese and finely diced scallion greens. -
Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests. This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around. Ingredients: 6 large eggs 2 tablespoons whipping cream ½ teaspoon salt, plus a pinch ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter ½ medium onion 6 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 6 ounces of brown mushroom, cut into small wedges 3-4 ounces ham, chopped 3 ounces Fontina cheese, diced ½ ounce Romano cheese Salt and freshly ground black pepper Directions: Turn on the broiler. Whisk the eggs, cream, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside. In a nonstick 9 ½-inch ovenproof skillet over medium heat, sauté mushrooms and onion in butter until the onions are clear to brown. Remove, drain and set aside. Wipe the pan clean, and then heat the rest of the oil and butter over medium high heat. Add the asparagus and sauteé until crisp-tender, about 2 minutes. In the last 30 seconds, or so, add ham. Add mushrooms right at the end and mix well. Pour the egg mixture over the asparagus, mushroom and ham mixture, and cook for a few minutes until the eggs start to set. Sprinkle with both cheeses. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
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Celiac.com 03/17/2011 - Frittatas are great because you can serve them right out of the skilletand they are perfect either warm, or at room-temperature. This Italian-inspired dish takes on a sultry personality with the added saltiness of the bacon. I think the fontina gives this dish a little more sophistication, but cheese is a mere state of mind; use whatever is handy. A tip for you spice-fiends: add some hot sauce to the egg mixture for a little extra bite. Ingredients: 2 small russet potatoes, peeled and diced into ½-inch cubes 1 zucchini, grated 3 strips cooked bacon, crumbled 4 large eggs 2 tablespoons fresh cilantro, chopped 1 small onion, diced 2 cloves garlic, mined ½ cup grated fontina cheese 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper Directions: Preheat oven broiler. Place potato cubes in a pot of cold water and bring to a boil. Cook over medium-high heat for about 8 minutes, until tender. Drain potato cubes and set aside. In a medium bowl, whisk together eggs, cilantro and salt. Set aside. Heat olive oil in a medium-sized ovenproof skillet. Cook garlic and onions for about 2 minutes, until softened and translucent. Add grated zucchini and cook for another five minutes. Add cooked potatoes, stirring occasionally, until they have browned, about 5 additional minutes. Slowly pour egg mixture over vegetables. Cook over medium heat, tilting pan to evenly distribute eggs. Top with grated cheese and bacon pieces. Transfer to broiler and cook for about 5 minutes, until eggs begin to puff up. Remove and serve.
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