Best Basil Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO BASIL FRITTATA



Potato Basil Frittata image

Provided by Ina Garten

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Steps:

  • Heat the oven to 350 degrees F.
  • Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

FRITTATA WITH TOMATOES, ONIONS AND BASIL



Frittata with Tomatoes, Onions and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

6 medium onions, thinly sliced
6 tablespoons olive oil
8 ounces plum tomatoes, peeled
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
2 ounces butter
Handful fresh basil

Steps:

  • Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
  • Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
  • Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

TOMATO AND BASIL FRITTATA



Tomato and Basil Frittata image

I first saw this on the Two Fat Ladies cooking show. I don't know if this is exactly how they made it, but this is our version.

Provided by Mirj2338

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup thinly sliced onion
1 teaspoon olive oil, for sauteing
1 medium tomatoes, diced
salt and pepper
1/4 cup fresh basil, chopped (1 tsp dried)
4 tablespoons parmesan cheese
4 eggs
1 tablespoon water

Steps:

  • In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
  • Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
  • Add basil and cook 2 more minutes.
  • Place in a bowl and let cool slightly.
  • Clean out the pan and spray with nonstick spray.
  • Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
  • Pour the veggie mixture into the eggs and mix it up a bit.
  • Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
  • While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
  • Great for weekend brunch!
  • This serves 2 hungry folk or 4 not so hungry folk.

FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO



Frittata with Pan-Roasted Potatoes, Smoked Mozzarella and Tomato-Basil Pesto image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup fresh basil leaves
1/2 cup freshly grated Parmesan
2 tablespoons pine nuts
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 ripe beefsteak tomatoes, cored and diced small
2 medium Yukon Gold potatoes
1/4 cup canola or olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
Pinch chile flakes
12 large eggs
8 ounces smoked mozzarella, diced
Grated Parmesan, for garnish

Steps:

  • For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
  • For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
  • Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
  • Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL



Frittata with Cheese, Sun-Dried Tomatoes, and Basil image

Provided by Jennifer Martin

Categories     Cheese     Herb     Olive     Tomato     Breakfast     Brunch     Broil     Feta     Winter     Bon Appétit     Portland     California     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

10 large eggs
1/4 cup whipping cream
1 1/2 cups crumbled feta cheese (about 6 ounces)
10 drained oil-packed sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
1/3 cup fresh basil leaves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (1/2 stick) butter
1/3 cup pitted Kalamata olives, thinly sliced
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

POTATO BASIL FRITTATA SQUARES



Potato Basil Frittata Squares image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 20 servings

Number Of Ingredients 10

12 tablespoons unsalted butter, divided
3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
12 extra-large eggs
22 ounces ricotta cheese
1 pound 2 ounces Gruyere cheese, grated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/4 cups chopped fresh basil leaves
1/2 cup all-purpose flour
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
  • Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
  • Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
  • Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

ASPARAGUS AND FRESH PEA FRITTATA WITH TOMATO-BASIL CONCASSE



Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse image

Provided by Bobby Flay

Categories     main-dish

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 shallots, finely diced
1 clove garlic, finely chopped
8 plum tomatoes, seeded, peeled and coarsely chopped
Salt and freshly ground pepper
4 basil leaves, cut into chiffonade
2 tablespoons olive oil
8 large eggs
2 tablespoons water
3 tablespoons grated Romano cheese
8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
1/2 cup fresh peas, or defrosted frozen peas
3 tablespoons finely chopped fresh parsley
6 basil leaves, cut into chiffonade
Salt and freshly ground black pepper

Steps:

  • Mix all the tomato-basil concasse ingredients together and set aside.
  • Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

BASIL, TOMATO, CREAM CHEESE FRITTATA RECIPE



Basil, Tomato, Cream Cheese Frittata Recipe image

This is from indobase.com. My husband cuts the cream cheese into big chunks and they just melt in your mouth. We eat this for dinner and breakfast!

Provided by Paris D

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 eggs
salt, to taste
pepper, to taste
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 tablespoon butter
4 roma tomatoes, sliced
1 cup fresh basil leaf, finely chopped
8 ounces cream cheese, cubed

Steps:

  • Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
  • Whisk together.
  • Add butter to large oven proof skillet. Melt over medium heat.
  • Add tomatoes to skillet, and sauté one minute.
  • Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp.
  • Pour egg mixture over tomatoes.
  • Top with cream cheese cubes.
  • Cover and cook over low heat approximately 20 minutes or until set on top.

Nutrition Facts : Calories 298.9, Fat 24.5, SaturatedFat 11.7, Cholesterol 418.7, Sodium 282.9, Carbohydrate 4.1, Fiber 0.7, Sugar 2.7, Protein 15.4

POTATO-BASIL FRITTATA



Potato-Basil Frittata image

A frittata is great for a hearty breakfast or an easy winter lunch with a green salad, and the variations are endless. Frittatas are so much easier than making individual omelets because you can prepare the egg mixture a few hours ahead of time. Before guests arrive, all you have to do is saute the potatoes, then pour on the eggs and bake. A great lunch for everyone and no stress for the hostess!

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound)
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere cheese, grated
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.

BLAIR'S FRITTATA WITH TOMATO, ONION, AND BASIL



Blair's Frittata with Tomato, Onion, and Basil image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus 2 tablespoons
3 cups thinly sliced onion
1 1/2 tablespoons hot red pepper sauce (recommended: Blair's Original Death Sauce)
1 1/2 cups canned Italian plum tomatoes, with juice, chopped
Chopped artichoke hearts, optional
Salt and pepper
3 tablespoons grated Parmesan
1/2 cup or more coarsely chopped fresh basil
Sour cream, for garnish
6 eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons of the oil in a 8 to 10-inch skillet or saute pan. Add the onion, and cook slowly until the onion is wilted and translucent. Add the hot sauce. Add the tomatoes, raise the heat, and cook for several minutes, stirring, or until the liquid has evaporated. Drain off the fat and transfer the tomatoes and onions to a bowl. (If desired, add well-drained artichoke hearts here.) Mix in salt and pepper, then cheese and basil.
  • In a bowl, beat the eggs with salt and pepper until blended, but not smooth. In a well-seasoned 8 to 10-inch skillet (non-stick works well), heat the remaining 2 tablespoons oil. Arrange the tomato and onion mixture in the bottom of the skillet, and pour the eggs over the top, pressing the top down with a fork so the solids are covered. Stir a little. Cook over medium heat until the eggs begin to bubble gently around the edges.
  • Immediately place the frittata in the center of the oven and cook until it is puffy and set in the center, about 10 minutes. Slide out onto a serving plate. Serve immediately or set aside and serve at room temperature. Serve with a dollop of sour cream and more hot red pepper sauce.

LUCIA'S RESTAURANT THREE-CHEESE TOMATO AND BASIL FRITTATA



LUCIA'S RESTAURANT THREE-CHEESE TOMATO AND BASIL FRITTATA image

Categories     Egg     Breakfast     Bake

Yield 4-6 servings

Number Of Ingredients 9

4 eggs
2 egg whites
2 cups heavy cream
2 tsp hot sauce
1/4 cup mozzarella, grated
1 tomato; sliced, dried and seasoned
3 Tbsp basil, julienned
1/2 cup goat cheese
1/4 cup Parmesan cheese, grated

Steps:

  • 1. Preheat the oven to 350. 2. Spray a 10-inch pie plate with cooking spray. 3. In a bowl, mix the eggs, egg whites, cream and hot sauce. Pour or ladle half the liquid into the pie plate. Layer the mozzarella, tomatoes and basil. Dollop the goat cheese. Add the remaining liquid. Sprinkle with Parmesan. 4. Bake 45 minutes, or until the top is firm and does not jiggle when shaken.

JALAPENO CHEDDAR TOMATO BASIL FRITTATA



Jalapeno Cheddar Tomato Basil Frittata image

Jalapeno Cheddar Tomato Basil Frittata is a smooth and creamy egg and cheese recipe topped with pickled jalapeno peppers, sun-dried tomatoes,and fresh basil. Is suited for breakfast, brunch, or as an appetizer.

Provided by @MakeItYours

Number Of Ingredients 8

preheat oven to 350 degrees
Jalapeno Cheddar Tomato Basil Frittata is a smooth and creamy egg and cheese recipe topped with pickled jalapeno peppers, sun-dried tomatoes,and fresh basil. Is suited for breakfast, brunch, or as an appetizer.
yield: one (9x13) pan (12 full servings or 24 appetizer size)
1 pound sharp white cheddar cheese, grated
1 cup pickled jalapeno pepper, chopped, reserve 1/4 cup juice (I use mild jalapenos)
3/4 cup sun-dried tomatoes packed in oil, reserve 1 tablespoon liquid
1/2 cup fresh basil, chopped
18 large eggs

Steps:

  • Spray a 9x13 pan with non-stick spray.
  • Evenly spread grated cheese in the bottom.
  • Add jalapeno peppers, sun-dried tomatoes, and fresh basil in layers.
  • Beat eggs with an electric mixer for a full 8 minutes. Don't skimp or else the recipe will come out dry. You need lots of air whipped into those eggs. Add reserved pickle juice and tomato liquid. Beat for an additional 30 seconds.
  • Pour eggs over mixture in baking dish.
  • Bake in a 350 degree preheated oven until the mixture is set and the top has browned.
  • Remove and let cool slightly.
  • Slice into squares for a full serving or into triangles for appetizers.
  • Serve warn or at room temperature.

TOMATO-BASIL FRITTATA



Tomato-Basil Frittata image

Provided by Molly O'Neill

Categories     breakfast, main course

Time 25m

Yield Four servings

Number Of Ingredients 7

6 eggs
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
3 ripe tomatoes (about 1 pound), seeded and diced
9 basil leaves, torn, plus additional for garnish
1 tablespoon olive oil
Mixed baby greens, for garnish

Steps:

  • Whisk the eggs, salt and pepper together in a mixing bowl. Gently mix in the tomatoes and torn basil leaves.
  • Use the oil to coat the bottom of a heavy ovenproof skillet or omelet pan (about 11 inches) and place over high heat until the oil is very hot but not smoking. Pour the egg mixture into the pan and cook until the sides of the frittata begin to set and bubble slightly, about 2 minutes. Using a spatula, push the sides of the frittata toward the center of the pan and gently tilt the pan so that the uncooked egg runs down to the bottom of the skillet.
  • Lower the heat to medium, cover and continue cooking for an additional 9 to 10 minutes, periodically pushing sides in again and allowing uncooked egg to run to the bottom. (If the top of the frittata is still very wet, place the skillet under a hot broiler for 3 to 4 minutes until set.)
  • Loosen the frittata by gently shaking the pan (use a spatula if necessary) and slip it onto a large platter. Surround with greens and more torn basil leaves. Cut into wedges and serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 3 grams, TransFat 0 grams

BASIL, TOMATO, CREAM CHEESE FRITTATA



Basil, Tomato, Cream Cheese Frittata image

Number Of Ingredients 10

13 eggs
1/4 teaspoon salt to taste
1/4 teaspoon pepper to taste
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 tablespoon butter
4 roman tomatoes, sliced
1 cup fresh basil, finely chopped
1/2 pound cream cheese, cubed

Steps:

  • 1. Whisk together eggs, salt, pepper, sage, oregano, and thyme. 2. In large skillet, melt butter over medium heat. Sauté tomatoes one minute. Lower heat and add basil sautéing until limp, 1-2 minutes. Pour egg mixture over all and top with cream cheese cubes. Cover and cook over low heat approximately 20 minutes or until set on top or cook until bottom is partially set and finish cooking top under broiler.

Nutrition Facts : Nutritional Facts Serves

PENNE FRITTATA WITH BASIL AND RICOTTA



Penne Frittata with Basil and Ricotta image

Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes one 10-inch frittata

Number Of Ingredients 10

6 large eggs
1/2 cup whole milk
1/2 cup fresh ricotta cheese
1/4 cup finely grated Parmesan cheese
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
1/4 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
Garnish: fresh basil

Steps:

  • Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.
  • Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

POTATO BASIL FRITTATA (BAREFOOT CONTESSA) INA GARTEN



Potato Basil Frittata (Barefoot Contessa) Ina Garten image

Inspired by Anna Pump. Ina Garten made this the other afternoon and she had me drooling. When we made it, we made it w/out basil (personal preference) and subbed with parsley. It was wonderful! Update - 06/28/09: Have been meaning to add this for quite some time - since I am not a basil lover I have been experimenting because I felt it needed something too! I added 5 oz of cottage cheese and 12 oz of ricotta, & added crushed red pepper flakes, to taste and it made it very good indeed! I imagine when you use the fresh basil with its wonderful aroma & taste - you may not need to make this slight change. Also, tried using less yolks & increased the amount of whites but that was for a certain somebody & have only done it once! ;) I don't like taking a recipe apart but I still maintain that a lot of these changes we are forced to make - circumstances are different for everyone. I have also made this with Sharp Cheddar - delicious!

Provided by Manami

Categories     Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

8 tablespoons unsalted butter, divided
2 cups peeled and 1/2-inch diced boling potatoes (about 4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese (or 7.5 oz of each kind, ricotta & cottage cheese) or 15 ounces cottage cheese (or 7.5 oz of each kind, ricotta & cottage cheese)
3/4 lb grated gruyere cheese (to make it more cost efficient, 37.5 oz gruyere & 37.5 oz Swiss cheese)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup chopped fresh dill or 3/4 cup chopped flat leaf parsley
1/3 cup flour
3/4 teaspoon baking powder

Steps:

  • Heat oven to 350ºF.
  • Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
  • Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
  • Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil.
  • Sprinkle on the flour and baking powder and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of oven.
  • Bake the frittata until it is browned and puffed, 50-60 minutes.
  • It will be rounded and firm in the middle and knife inserted in the center should come out clean.
  • Serve hot.

Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 21.8, Cholesterol 350.9, Sodium 417.8, Carbohydrate 13.2, Fiber 1.2, Sugar 1.1, Protein 27.7

TOMATO-BASIL FRITTATA



Tomato-Basil Frittata image

Bloggers Adam and Joanne Gallagher from Inspired Taste combine orzo pasta, fresh basil and sweet tomatoes in a simple frittata.

Provided by Inspired Taste

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 8

1 cup uncooked orzo pasta
4 eggs
1/3 cup ricotta cheese
1/4 cup milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1/2 cup packed chopped fresh basil leaves

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • Cook and drain pasta as directed on package.
  • In a large bowl, beat eggs, ricotta cheese, milk, salt and pepper. Stir in orzo, tomatoes and basil. Pour into casserole.
  • Bake uncovered 30 to 40 minutes or until golden brown and set.

Nutrition Facts : ServingSize 1 Serving

CHEDDAR CRAB TOMATO BASIL FRITTATA



CHEDDAR CRAB TOMATO BASIL FRITTATA image

Categories     Egg     Bake     Quick & Easy     Wheat/Gluten-Free

Yield 8 slices

Number Of Ingredients 9

3 oz crabmeat, canned or fresh and cooked
1 oz shredded Cheddar cheese
12 eggs
2 medium tomatoes, cored and thinly sliced, or a similar quantity of plum or cherry tomatoes, thinly sliced
1/2 cup basil, finely chopped
1 cup cooked potatoes (roasted, boiled, or steamed), in 1/4" slices
1/2 tsp salt
1/4 tsp ground black pepper
2T butter, olive oil, bacon fat, or your favorite cooking fat

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. On the stovetop, melt the fat into the skillet. Remove from the heat, and line the bottom and sides with the potato slices, overlapping the slices to get complete coverage. Sprinkle half of the crab meat, cheese, tomato, and basil in layers, then repeat with the rest of these ingredients. Beat the eggs with the salt and pepper. Pour the eggs slowly over the top of the fillings. Bake until the middle is set, about 30 minutes. Serves 4.

ONION, GARLIC AND BASIL FRITTATA



Onion, Garlic and Basil Frittata image

Onions and garlic are slowly pan-cooked until caramelised and then used as the base of a delicious frittata. Adapted from a recipe on the Simply Great Recipes website. Obviously you can use your own pesto recipe or a pesto from your favourite deli in place of the commercially available one. I left the Leggo's pesto named in the original recipe in this recipe, as that makes for a quicker version when time is limited. For the best results from this simple dish, use free range eggs.

Provided by bluemoon downunder

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon oil
6 medium onions, sliced
1 teaspoon brown sugar
4 garlic cloves, roughly chopped
8 eggs, beaten
3/4 cup milk
1/4 cup leggo's pesto sauce, Traditional Basil
3/4 cup grated tasty cheese or 1/4 cup feta and 1/2 cup grated tasty cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a medium bowl beat together the eggs, milk and Leggo's Pesto - Traditional Basil.
  • Heat the oil in a large (preferably non-stick) pan, over a medium-high heat, add the onions, sprinkle with sugar, and cook for 15 minutes, stirring occasionally or until the onion slices are golden brown. Add the garlic in the last 4-5 minutes.
  • Pour the egg mixture onto the onions in the pan and cook over a medium heat for 4-5 minutes.
  • Sprinkle the egg mixture with the grated cheese (and feta, if you are using part feta) and add salt and freshly ground pepper to taste; and finish cooking the frittata under a preheated grill for 3-4 minutes or until the frittata has set.
  • Slide the frittata out of the pan onto a serving platter and serve hot or at room temperature.

Nutrition Facts : Calories 384.2, Fat 23.4, SaturatedFat 9.8, Cholesterol 455.4, Sodium 322, Carbohydrate 22, Fiber 2.4, Sugar 9.1, Protein 21.9

BASIL FRITTATA



Basil Frittata image

This is being posted for ZWT 2006 (Italian region). Frittatas are simply omelettes and this is a wonderful example of one. I love fresh basil and grow it every year and this is a great showcase for it. You can also add a little bit of Mozzarella cheese to this one to get that yummy stringy cheese thing going.

Provided by JanetB-KY

Categories     Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 medium potatoes, peeled, cooked And mashed well
1/2 onion, Chopped
4 tablespoons butter
4 eggs
salt & pepper
1/2 cup diced prosciutto or 1/2 cup cooked ham
1/2 cup thinly sliced basil
1/2 cup freshly grated parmesan cheese
1/3 cup mozzarella cheese (optional)

Steps:

  • Heat 2 tablespoons of the butter in a skillet, and cook the onions until they are golden and soft.
  • Add this mixture to the potatoes; add in the ham and mix well.
  • Beat the eggs together, and then pour this mixture into the bowl with the potatoes; season with salt and pepper, add in the cheese and basil and mix well.
  • Heat the remaining butter in a nonstick skillet on medium; once it is foaming, add the potato egg mixture into the pan.
  • Turn the heat to low and once the eggs have set, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.

Nutrition Facts : Calories 636.9, Fat 40.4, SaturatedFat 22.1, Cholesterol 506.1, Sodium 699.9, Carbohydrate 42.3, Fiber 5.5, Sugar 3.9, Protein 27.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #ham     #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #omelets-and-frittatas     #breakfast     #eggs-dairy     #pork     #easy     #european     #italian     #eggs     #comfort-food     #inexpensive     #meat     #brunch     #taste-mood     #savory     #number-of-servings

Related Topics