Tag Archives: frittata

Christmas Frittata

Posted on December 18, 2020 by Dawn Olson

Switch up the cheeses or add your own twist for a totally different flavor! A great dish for your holiday brunch 😊

Ingredients
2 Tbls olive oil
1 cup baby bella mushrooms, sliced
1 clove garlic, minced
1 10 oz pkg fresh baby spinach (or 10 oz frozen)
4 slices bacon, cooked and chopped
1 10 oz can Rotel tomatoes
1 cup sliced grape or cherry tomatoes
1 8 oz jar roasted red peppers
¼ tsp sea salt
¼ tsp fresh ground pepper
12 large eggs, beaten
½ cup shredded Mexican blend cheese

Directions
1. Preheat the oven to 350 degrees.
2. Heat oil in 10 inch cast iron skillet over medium heat. Saute mushrooms 2-3 minutes or until browned.
3. Add garlic and saute 1 minute. Stir in spinach, cook stirring constantly until spinach begins to wilt. (if using frozen, thaw & press out excess moisture before adding)
4. Add bacon, tomatoes (both types), roasted red peppers, salt & pepper, and cook. Stir often, 2-3 minutes. Add eggs and sprinkle with cheese.
5. Cook 3-5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portions slip underneath.
6. Bake at 350 degrees for 12-15 minutes or until set and lightly browned. Remove from oven and let stand 5 minutes. Slice into 6 wedges and serve immediately.

Makes 6 servings

Nutrition Facts:
Calories 295
Total Fat 19.5g
Total Carbohydrates 5.8g
Dietary Fiber 1.5g
Protein 21g

Print Recipe: Christmas Frittata

Tomato & Spinach Frittatas

Posted on July 27, 2020 by Dawn Olson

For breakfast, brunch or appetizers!

Ingredients
2 cups baby spinach
1 (15 oz) can diced tomatoes, drained
2 cloves garlic, minced
½ cup shredded cheddar cheese
10 eggs
¼ cup milk
Salt & pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray muffin tin with cooking spray.
Divide spinach, tomatoes & cheese in the muffin cups.
Mix eggs, garlic, milk and salt & pepper in large bowl and whisk together.
Pour mixture evenly into each cup.
Bake for 25 minutes.

Makes 12 servings

Nutrition Facts:
Calories         82
Total Fat          5.4g
Total Carbohydrates 2.3g
Dietary Fiber       .6g
Protein           6.4g

Print Recipe: Tomato and Spinach Fritattas

Bacon Mushroom Frittata

Posted on May 01, 2015 by CFWLS

Switch up the cheeses for a totally different flavor!

Ingredients

2 Tbls olive oil

1 cup baby bella mushrooms, sliced

1 clove garlic, minced

1 pkg fresh baby spinach

4 slices bacon, cooked and chopped

1 10 oz can Rotel tomatoes

1 4 oz can green chilies

¼ tsp sea salt

¼ tsp fresh ground pepper

12 large eggs, beaten

½ cup crumbled garlic and herb feta cheese

Directions

1. Preheat the oven to 350 degrees.

2. Heat oil in 10 inch cast iron skillet over medium heat. Saute mushrooms 2-3 minutes or until browned.

3. Add garlic and saute 1 minute. Stir in spinach, cook stirring constantly until spinach begins to wilt.

4. Add bacon, tomatoes and green chilies, salt & pepper, and cook. Stir often, 2-3 minutes. Add eggs and sprinkle with cheese.

5. Cook 3-5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portions slip underneath.

6. Bake at 350 degrees for 12-15 minutes or until set and lightly browned. Remove from oven and let stand 5 minutes. Slice into 6 wedges and serve immediately.

Makes 6 servings

Nutrition Facts:

Calories 275

Total Fat 19.5g

Total Carbohydrates 5.8g

Dietary Fiber 1.5g

Protein 19g

Print recipe:Bacon Mushroom Frittata

Adapted from SouthernLiving.com

Mini Frittatas

Posted on December 20, 2013 by CFWLS

This is not only an impressive dish, but so easy you’ll make them regardless if you eat low-carb or not. Best of all, you can eat these straight off the pan or at room temperature. I make them when having guests over for brunch, but you can easily pop the leftovers in the freezer and reheat, since the recipe makes about 40. There are about 4 g of carbohydrates per mini-frittata, depending on your ingredients.

Mini: Frittatas

Nonstick cooking spray
8 large eggs
½ cup whole milk
½ teaspoon freshly ground black pepper
¼ teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees.

Spray 2 mini muffin tins (24 cup each) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend. Stir in the ham, cheese, and parsley. Fill the muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8-10 minutes. Using a rubber spatula, loosen the frittats from the muffin cups and slide the frittats onto a platter. Serve immediately.

4 g carbohydrates

12 g protein

120 calories

Thanks to Dr. Clark...