Best Fridge Frittata Recipes
WHAT'S IN THE FRIDGE FRITTATA
Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 215 calories, Fat 13g fat (4g saturated fat), Cholesterol 361mg cholesterol, Sodium 265mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
FRIDGE FRITTATA
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, whisk the eggs. Whisk in the milk, salt and pepper. Set aside.
- Heat the olive oil in an ovenproof 10-inch cast-iron or nonstick skillet over medium heat. Add the french fries, ham and peas. Saute about 2 minutes. Pour in the egg mixture. Drop the ricotta by the teaspoonful around the pan. Do the same with the pesto.
- Transfer the skillet to the oven. Let cook until the eggs are set, 13 to 15 minutes. Serve immediately or at room temperature.
WHAT'S-IN-THE-FRIDGE FRITTATA
If your budget looks anything like mine, you'll be eating this a lot. This is an ideal way to use up the leftovers in your fridge. Since most items need to be cooked before going in a frittata anyway, leftovers are perfect candidates. Onion, zucchini, tomato, broccoli, cheese, ham, potatoes, chicken, rice, and pasta-anything goes. Be bold and expand your horizons. Don't be afraid to venture beyond typical omelet ingredients. And if you don't have enough leftovers, open a can of corn and chop up some corn tortillas and toss those in.
Yield serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Lightly coat an 8-inch baking pan with butter or cooking spray.
- Beat the eggs, milk, salt, and pepper in a bowl until well combined. Distribute the leftovers evenly in the pan and pour in the eggs. Bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Remove from the oven and serve immediately.
- A frittata is the Italian version of an omelet, but instead of the ingredients being folded into the middle they are mixed right into the eggs, so it's actually easier to make. Frittatas are usually started on the stove and finished in the oven, but you have to have pans with metal handles. Since I don't, I learned to adapt. This version is the same principle as a frittata, but you don't have to worry about melting the handles on your pans.
FRIDGE FRITTATA
I SAW THIS DONE WITH LEFTOVERS FROM THE FRIDGE ON "THE KITCHEN" SOOOOO I DECIDED TO EMPTY MINE...HERE GOES VERY YUMMY :)
Provided by Lora DiGs
Categories Other Main Dishes
Time 35m
Number Of Ingredients 11
Steps:
- 1. GATHER ALL OF UR LEFTOVERS N INGREDIENTS THAT U R PLANN ON USING IN UR FRITTATA. PREHEAT OVEN TO 350
- 2. IN A LARGE BOWL MIX EGGS, HALF N HALF, CHEESE, CHOPPD ASPARAGUS, DRIED MINCED ONION, CHOPPD BACON & S n P. AND SRIRACHA IF USING .
- 3. IN A LARGE CAST IRON PAN MELT BUTTER ALONG WITH OLIVE OIL.
- 4. FRY OUT LEFTOVER FRIES A BIT
- 5. ADD EGG MIXTURE N PUT PAN IN OVEN N BAKE FOR 15-20 MINUTES....CHECK FOR DONENESS AT 15 MINUTES...EGGS SHOULD LOOK COOKD . ONCE MIXTURE IS IN PAN SPOONFULS OF RICOTTA CAN B ADDED....MIXED WITH SOME PESTO FOR MORE FLAVA......MUSHROOMS, ROASTD PEPPER, SUNDRIED TOMATOES, FRESH CHOPPD TOMATOES....THE LIST GOES ON N ON USE UR IMAGINATION :)
WHAT'S IN THE FRIDGE FRITTATA
Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. -Deborah Posey, Virginia Beach, Virginia
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
"WHAT'S IN THE FRIDGE" FRITTATA RECIPE
Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season-and in the fridge. -Deborah Posey, Virginia Beach, Virginia
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook for 5-7 minutes or until nearly set.
- Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
- Yield: 4 servings.
- Originally published as "What's in the Fridge" Frittata in Healthy Cooking
- August/September 2012, p20
- Nutritional Facts
- wedge equals 215 calories, 13 g fat (4 g saturated fat), 361 mg cholesterol, 265 mg sodium, 3 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
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