Time 40m Number Of Ingredients 7 Steps:
Pre-heat oven to 350F (180C). In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don’t burn or stick to the pan. While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine. Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don’t worry it will continue to cook even when it’s removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees Fahrenheit. Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here’s a photo that demonstrates how to line the square dish). In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings. Pour the mixture into the springform pan or baking dish. Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Time 45m Yield 6 servings Number Of Ingredients 20 Steps:
Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown. Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces. Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm. Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.
Time 45m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside. Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes. Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt. Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven. Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes. Cut into wedges to serve warm or at room temperature.
Time 40m Yield 8 servings Number Of Ingredients 6 Steps:
Heat oven to 350°F. Whisk eggs and water in medium bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to eggs along with tomatoes, basil and bacon; mix well. Pour into 9-inch pie plate sprayed with cooking spray; sprinkle with reserved cheese. Bake 30 min. or until knife inserted in center comes out clean, and top is puffed and golden brown.
Time 40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. In a medium sized skillet over medium high heat, fry the bacon until desired doneness in butter. Add the chopped vegetables and continue cooking until just softened. In the meantime, crack the eggs in a bowl, add half/half, salt and pepper to taste and whisk until combined. Pour mixture over the other ingredients in the skillet and cook until the bottom has just set. Place pan (with foil wrapped around the handle if not ovenproof) in the oven and bake for approximately 10 minutes or until the top is set. Watch closely! Cut into four wedges and serve hot.
Yield 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F (180°C). In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use. In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside. Add onions to the same pan and cook until translucent. Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted. Add the bacon back into the pan. Blend together. Add the eggs and cheese into the pan. Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle. Top off with green onions, if desired. Enjoy!
Time 1h5m Yield 12 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
More about “baked frittata recipes”
Time 1h Number Of Ingredients 11 Steps:
Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil. Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.
