Best Egg Tostada Frittata With Rainbow Tomato Salsa Recipes

Salsa Frittata image

Provided by Chef at Large

Categories Breakfast

Time 24m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 yellow pepper, finely sliced
1/2 cup mushroom, finely sliced
1 small onion, finely chopped
4 eggs, lightly beaten
2/3 cup salsa
1/2 cup cheddar cheese, grated
1 pinch pepper, freshly grounded
1 pinch salt

Steps:

Preheat broiler.
Pour olive oil into a 10 inch ovenproof frying pan over medium heat.
Add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
POur in eggs and cook until almost set but still runny on top, about 2 minutes.
Pour salsa on top of eggs and sprinkle with cheese. Place in brolier.
Wait till cheese is melted and browned, about 3 to 4 minutes.
Slide frittata onto a serving platter and cut into wedges.

BLT Frittata image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 wedges

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/4 pound sliced pancetta, chopped
4 cloves garlic, chopped
2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 extra-large eggs
1/3 cup half-and-half, eye ball it
1 teaspoon salt
Black pepper

Steps:

Preheat oven to 400 degrees F.
Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.

Egg White Frittata with Arugula, Tomato and Goat Cheese image

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons Dijon mustard
1 plum tomato, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 cup crumbled goat cheese
1 teaspoon balsamic glaze
Handful of small fresh basil leaves (optional)

Steps:

Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.