Best Colorful Frittata Recipes

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COLORFUL PEPPER FRITTATA



Colorful Pepper Frittata image

Our taste testers loved this fluffy breakfast packed with three kinds of bright sweet peppers and minced fresh basil. It's filling and tasty, full of fresh flavors to start the day. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

4 large eggs
8 large egg whites
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh basil
2 teaspoons canola oil
1 large onion, chopped
2 cups chopped sweet red peppers
1 cup chopped sweet yellow pepper
1 cup chopped sweet orange pepper
3 garlic cloves, minced
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 672mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

COLORFUL BRUNCH FRITTATA



Colorful Brunch Frittata image

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this recipe for the special day. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

COLORFUL FRITTATA



Colorful Frittata image

"Dijon mustard gives unique flavor and lots of zip to this pretty egg bake," says Julie Watson of Anderson, Indiana. "It's a great way to get your family to eat their vegetables," she adds.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 cup broccoli florets
3/4 cup sliced fresh mushrooms
2 green onions, finely chopped
1 tablespoon butter
1 cup cubed fully cooked ham
8 large eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1-1/2 cups shredded cheddar cheese
1/2 cup chopped tomatoes

Steps:

  • In a large skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm. , In a bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture. , Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375° for 22-27 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 277 calories, Fat 20g fat (10g saturated fat), Cholesterol 331mg cholesterol, Sodium 905mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

COLORFUL FRITTATA



Colorful Frittata image

I LOVE the flavor the Dijon Mustard and Italian seasoning give this. This recipe is SO versatile! If you don't have one the veggies it calls for, leave it out or subsitute with something else. Also a great way to use up eggs.

Provided by Anissa

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 cup broccoli floret (fresh or frozen)
3/4 cup sliced fresh mushrooms (I've used canned as well)
2 green onions, finely chopped (I used yellow onions)
1 tablespoon butter (I use olive oil)
1 cup cooked ham, cubed
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon italian seasoning
1/4 teaspoon garlic salt
1 1/2 cups cheddar cheese, shredded (6 oz.)
1/2 cup tomatoes, chopped

Steps:

  • In a skillet, saute the broccoli, mushrooms,and onion in butter until tender.
  • Remove from the heat and keep warm.
  • In a mixing bowl, beat eggs, water, mustard, Italian seasoning and garlic salt until foamy.
  • Stir in cheese, tomatoes and broccoli mixture.
  • Pour into a greased shallow 1 1/2 qt.
  • baking dish.
  • Bake at 375 degrees for 22-27 minutes.
  • or until knife in center comes out clean.
  • 4-6 servings.

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