Best Frittata With Bread And Bottarga Recipes
BREAD FRITTATA
Are you tired of having the same old omelet for breakfast? How about going one step further and giving frittatas a try? If you make a big one, you can keep the leftovers in the fridge and have it as a snack for anytime you feel hungry.
Provided by Vlad Popa
Categories Breakfast & brunch, Eggs & cheese, Italian, low carb, nut-free, Starters & snacks
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 360 degrees F/180 degrees C.
- Melt the butter in a cast-iron skillet.
- Add the bread cubes in the skillet and toast them, stirring often.
- Crack the eggs in a bowl, add salt, pepper, the grated parmesan, smoked ham, and heavy cream.
- Whisk all the ingredients together.
- Add 2 tablespoons of mixed seeds in the skillet, then pour the egg mixture over the seeds and the bread.
- Add some red bell pepper slices.
- Transfer the cast-iron skillet to the oven and bake for 20 minutes.
- Meanwhile, take another skillet and add the remaining mixed seeds and the pine nuts in it. Stir and roast them.
- Take the skillet out of the oven and sprinkle the toasted seeds over the frittata.
Nutrition Facts : Calories 294 calories, Protein 15 grams, Fat 18 grams, Carbohydrate 18 grams
LOADED BAKED FRITTATA
Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
- Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
- Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
- Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
- Cut into wedges to serve warm or at room temperature.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams
FRITTATA WITH BREAD AND BOTTARGA
Going out on New Year's Eve has always been, according to my parents, for amateurs. Their long-standing alternative: stay home and eat well. The ritual starts with caviar and Champagne. Then Dad might prepare steak tartare and Mom, a chocolate soufflé. Good stuff. Now, all grown up (and then some), I realize they're on to something. A low-key, intimate gathering starring good food is my preferred way to ring in the new. But in these lean times - and in my significantly smaller kitchen - putting out a succulent spread and entertaining the troops chez moi calls for some creativity. This frittata can be cut in half and served as a meal for two with a bitter chicory salad, or sliced into strips and put into a salad of its own.
Provided by Charlotte Druckman
Categories quick
Time 25m
Yield 6 to 8 snack-size slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Crack eggs into a mixing bowl. Add sea salt and chives. Whisk with a fork until whites and yolks are fully incorporated.
- Tear bread into large, bite-sized croutons and drop into the egg mixture; use enough bread to cover the surface area of the frittata to achieve something halfway between a bread pudding and an omelet.
- Heat an ovenproof, 10-to-12-inch omelet pan over low-medium flame. Pour olive oil into pan, enough to coat and then some. You want sizzle, not smoke.
- Pour frittata mixture into the pan. Gently jiggle the pan to get a "pizza effect" (i.e., the chives and bread pieces are evenly distributed). Increase the flame to high to let the bottom of the frittata set (this takes 1 to 3 minutes). While it's setting, use a spatula to loosen the eggy batter from the sides of the pan. As you do this, you are raising the frittata from above to cool it off so it stays loose. The bottom should set like a pie crust: even and golden, but not brown. The top should still be liquid.
- Move the pan into the oven to cook the top. This should take less than 5 minutes.
- To garnish, shave bottarga over the top (about 1 tsp. per serving); drop a large dollop of sour cream or crème fraîche in the center; drizzle with olive oil and add cracked pepper to taste.
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