Best Frittata Primavera Recipes

BAKED FRITTATA PRIMAVERA

Steps:

• Heat oven to 350°F.
• Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
• Whisk eggs and water until blended. Place cream cheese over vegetables in skillet; cover with eggs.
• Bake 30 min. or until frittata is puffed and golden brown.

FRITTATA PRIMAVERA WITH PARMESAN TOAST

Steps:

• Wash and cube potatoes without peeling. Heat oil in non-stick skillet. Add potatoes in one layer and saute 5 minutes. Add a little salt and pepper. While potatoes cook, prepare onions, mushrooms, green pepper and 2 crushed garlic cloves. Add to skillet and continue to saute 5 minutes. Whisk egg, egg whites and skim milk together. Tear basil into small pieces and add to egg mixture with a little salt and pepper. Pour into skillet and gently toss vegetables to make sure egg mixture spreads throughout the pan. Turn heat to low and cook 10 minutes. Frittata will be mostly cooked through. Place brad on foil-lined baking tray while the frittat cooks. Spray bread with vegetable oil spray. Spread remaining garlic clove on bread. Take 2 tbsp Parmesan cheese and sprinkle on top of bread. Sprinkle remaining parmesan chees on top of Frittata. Place under broiler for 2 minutes. Remove and place bred under broiler for 1 minute or until cheese melts.

FRITTATA PRIMAVERA

Steps:

• Preheat oven to 350°F.
• Melt butter in nonstick skillet.
• Cook potatoes, onions and mushrooms over medium heat until tender.
• Add asparagus pieces and ham, if using.
• Season with salt and pepper.
• Spread mixture into an oil-sprayed 9x13-inch baking dish.
• Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
• Pour egg mixture into baking dish.
• Top with asparagus tips.
• Bake 45 to 55 minutes until set in middle.
• Cool 10 minutes before serving.

FRITTATA PRIMAVERA

Steps:

• HEAT oven to 350°F.
• COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minute or until crisp-tender.
• BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
• BAKE 30 minute or until frittata is puffed and golden brown.
• Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
• Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!
• Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
• Nutrition Information Per Serving: 130 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 230mg cholesterol, 270mg sodium, 2g carbohydrate, less than 1g dietary fiber, 1g sugars, 8g protein, 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.