Oven-baked Frittata with Peppers and Tomatoes

[LibbyD]

Oven-baked Frittata with Peppers and Tomatoes

2-3 T. olive oil
6 scallions, both white and green parts, coarsely chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 medium red ripe tomato, seeded and coarsely chopped
Sea salt and freshly ground pepper to taste
3 T. minced fresh basil or basil and parsley combined
12 extra-large eggs
1/4 lb. fresh goat cheese, crumbled

Preheat the oven to 400 degrees.
In a 10 to 12 inch ovenproof skillet, heat 2 T. of the oil and gently saute the scallions and garlic, stirring frequently, for about 5 minutes until they begin to soften.
Add the red pepper, squashes and tomato, raise the heat slightly, and continue sauteing for 5 to 10 minutes or until most of the tomato juices have evaporated and the vegetables are soft.
Taste and add salt and pepper if necessary.
Set aside to cool.

In a large bowl, combine the herbs with the eggs and beat with a fork just to break up the yolks. Use a slotted spoon to lift the vegetables ou of the skillet and add them to the eggs, stirring to combine.
Return the skillet to medium heat, adding a little more oil if necessary.
When the oil is hot, add the egg and vegetable mixture and cook for just 2 minutes or so, continually lifting the bottom with a spatula to let the uncooked egg run under the cooked part. (This procedure will heat the eggs and start the cooking process. The frittata will finish cooking in the oven).
Crumble the goat cheese over the top of the frittata and place it in the oven for about 15 to 20 minutes or until the frittata is set and the cheese is melted.
Serve hot from the oven or set aside and serve at room temp.

As a main course this will serve 6.

Yummy!

[LibbyD]

Italian Frittata with Zucchini

1 lg. onion, chopped
3 T olive oil
2 lg. or 3 medium zucchini, about 1 lb. sliced into 1/4 inches thick
A handful of coarsely chopped fresh basil or parsley
salt and pepper to taste
8 large eggs
1/2 C. freshly grated parmigiano cheese

Gently saute the onion in 2 T. of oil in a skillet over med-low heat until the onion is soft and starting to brown.
Push the onion out to the edges of the pan and add the zucchini.
cook, stirring frequently until the zucchini is thoroughly softened and starting to brown.
Remove from the heat and stir in the basil.
Add salt and pepper and set aside.

Preheat the broiler and adjust a rack so that the upper surface of the omelet will be about 6 inches from the source of the heat.

In a medium bowl beat the eggs with a fork.
When the vegetables are cool enough not to cook the eggs, turn the vegetables into the egg mixture, scraping the pan well, and mix adding a little pepper.

Return the pan to medium-high heat. Add the remaining oil and turn the pan to swirl the oil to cover the bottom and up the sides (or use oil spray).
then turn the egg mixture into the pan.
Cook over medium-high heat, continually running a thin spatula around the edge of the pan to keep it loose.
from time to time lift some of the cooked egg off the bottom of the pan to let uncooked egg run underneath.
When the bottom of the frittata is set, remove from the heat, scatter the Parmigiano over the top, and run the frittata under the oven broiler for 3 or 4 minutes just to melt the cheese and glaze the top.

Makes 4 servings as a main course.

[recipelover]

Adding the other frittatas into this link:

Zucchini & Tomato Frittata, P1 [posted by jros1x]

Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 4 servings

Ingredients:
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
1 tomato, chopped
1 teaspoon olive oil
2 teaspoons Minced Onions
1/2 teaspoon Garlic Powder
1/4 teaspoon Thyme Leaves
1/4 teaspoon Season-All® Seasoned Salt
1/8 teaspoon Ground Black Pepper
3 large egg whites
1 large egg
1/2 cup shredded reduced-fat Cheddar cheese

Directions:
1. Heat oil in nonstick omelet pan or large skillet over medium-high heat. Add zucchini and sauté 2 minutes.
2. Add tomato, minced onion, garlic powder, thyme, seasoned salt and pepper. Sauté 1 minute.

3. Beat egg whites and egg until well combined. Pour over vegetables in skillet. Cover, reduce heat to medium-low and cook 7 minutes.

4. Sprinkle with cheese, cover, and cook 2 minutes or until cheese has melted.

Italian Easter Frittata, P1 [posted by jonalisa]

We make this every year for Easter breakfast. See substitutions I use at bottom. There was NO diffence in taste. It's good hot or room temp and even better the next day.

1 pound ricotta
6 eggs, beaten
1 cup mozzarella cheese
1/4 cup grated cheese
1 cup pepperoni, sliced (use turkey pepperoni)
1 cup asparagus, cooked
s&P
1/4 teaspoon garlic powder
1 Teaspoon parsley flakes

In a large bowl beat eggs. Add ricotta and the rest of the ingredients. Mix well. Pour the mixture into a greased baking dish. Bake at 325 for 45 minutes or until knife comes out clean. Cool and cut into squares

SBD substitutions:
Part skim or FF ricotta
Fat free mozarella
Lean ham or Canadian bacon instead of pepperoni
Smart Balance or other substitute to grease pan
(I use a 9x13 in glass baking dish.)

Tomato-Feta Frittata, P1 [posted by jros1x]

Prep Time: 15 min. • Cook Time: 40 min.
Ingredients:

7 eggs
½ cup water
¾ cup crumbled reduced fat feta cheese
½ cup reduced fat cheddar cheese
½ cup salsa
2 Tbsp. Chopped cilantro
½ tsp. Dried oregano
3 plum tomatoes, sliced

Directions:
PREHEAT oven to 400°F. Heat greased oven-safe skillet in oven for about 5 min.

BEAT eggs and water. Add feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour into skillet. Top with tomatoes.

BAKE for 40 min. or until knife inserted in center comes out clean. Serves 6.

[Sachinda]

Recipe originally from Self Magazine, now listed on epicurious.com


Frittata w/ spinach, red bell pepper and feta

Vegetable-oil cooking spray
1/4 cup diced red bell pepper
1 1/2 cups fresh baby spinach, loosely packed
1 whole egg plus 3 egg whites
2 tbsp crumbled feta

Coat an 8-inch skillet with cooking spray; heat on high. Add pepper; cook about 5 minutes or until just tender. Add spinach and sauté 2 minutes or until leaves are wilted but still bright green. In a bowl, blend egg and egg whites with a whisk. Stir in feta and salt and pepper to taste. Pour over vegetables. Cook on medium heat until eggs set. Remove from heat. Place a plate on top of skillet and invert so frittata falls onto plate. Spray skillet again and return frittata to it to brown other side. Cook 1 minute. Serve with an orange and 1 piece whole-wheat toast.

Nutritional analysis per serving: 387 calories, 12 g fat (5 g saturated fat), 46 g carbohydrates, 28 g protein, 8 g fiber

Makes 1 serving.

[dottieadam]

These look awesome. Thanks.

[ami]

Mini Frittatas with Ham and Cheese
Posted from another Forum
Source: © Cooking Light Magazine
8 servings (serving size: 3 frittatas)
Bake these bite-sized frittatas in a miniature muffin pan.
They taste great hot or at room temperature, so you can make them in advance.
***AMI’S NOTE: I would bake it in a regular size muffins pan and have them for breakfast to go.

RECIPE INGREDIENTS
Cooking spray
1/2 cup onion, finely chopped
2/3 cup reduced-fat ham (about 2 ounces), chopped
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons fresh chives, chopped
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

RECIPE METHOD
Preheat oven to 350 degrees F.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees F for 20 minutes or until set.
Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.


Nutrition Facts

8 servings (serving size: 3 frittatas)Facts per Serving


Calories: 39 Fat: 1g Carbohydrates: 2g
Cholesterol: 32mg Sodium: 121mg Protein: 4g
Fiber: 0g % Cal. from Fat: 23% % Cal. from Carbs:

[ami]

A Hearty On-the-Go Breakfast

We all know how important it is to eat breakfast every day, yet only 46 percent of American adults eat a healthy morning meal seven days a week. On the South Beach Diet we don’t want you to skip breakfast no matter how busy you are. So we’ve made it easy for you: This take-along meal is easy to prepare and pack.

Mini Breakfast Frittatas (Phase 1)

Description
If you love a morning omelet, here’s one you can take on the road. A variation on our popular Vegetable Quiche Cups to Go recipe, these little omelets are great right out of the oven but can also be served at room temperature. Store the well-wrapped frittatas in the refrigerator for up to a week.

Makes 12 mini frittatas (3 per serving)

Hands-on time: 10 minutes
Total time: 30 minutes

Ingredients
1 package (10 ounces) frozen cut green beans
4 sun-dried tomato halves (in oil)
2 scallions, cut into 1" pieces
1 teaspoon Italian herb blend
1/4 teaspoon salt
1 1/4 cups egg substitute
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
Black pepper

Instructions
Heat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray, or use a nonstick pan.

Place the green beans in a strainer and run hot water over them to thaw. Drain well, pressing to get out as much liquid as possible.

Combine the beans, sun-dried tomatoes, scallions, herb blend, and salt in a food processor. Pulse on and off to chop coarsely. Add the egg substitute and pulse just to combine.

Spoon 2 tablespoons of the mixture into each muffin cup. Top each with 1 tablespoon cheese. Season the tops with a grind of pepper. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Nutritional information
Per frittata:
44 calories
2 g fat (1 g sat)
3 g carbohydrate
5 g protein
1 g fiber
152 mg sodium