Best Joleans Company Baked Egg Frittata Recipes

JOLEAN'S COMPANY BAKED EGG FRITTATA

Steps:

• Fry bacon until crisp, then remove strips and drain. Crumble bacon.
• Whisk all other ingredients together except cheese, and pour into an 8x8-inch greased glass pan.
• Sprinkle bacon and cheese evenly over top.
• Bake in a preheated 400°F oven for 20 minutes, watching so that it does not get too brown.
• Garnish with chopped, fresh parsley.
• I serve it with Pillsbury crescent rolls, butter and honey.

COUNTRY FRITTATA

Steps:

• Preheat oven to 350°.
• In a 12" non stick skillet with oven proof handle, heat olive oil until hot and add the potatoes, ham and garlic.
• Saute just until browned.
• In a bowl, whisk eggs and pour over the potato mixture.
• Season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edge of the pan to loosen the frittata as it cooks.
• When nearly set, sprinkle with cheese and place in oven for 2 to 4 minutes or until evenly set and slightly golden.
• Note: If you do not have a skillet with an oven proof handle, wrap two layers of aluminum foil over your handle before baking.

NAN'S POTATO AND EGG FRITTATA

Steps:

• Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
• When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
• When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

MINI EGG WHITE FRITTATA

Steps:

• Preheat oven to 375 degrees F.
• Prepare a 12-cup muffin tin by coating each cup with cooking spray. In a large bowl, whisk together eggs, salt & pepper.
• Transfer egg mixture to a 2 cup measuring cup, add water till you have 2 cups of liquid(if you have extra water, dont worry just dump it).
• Mix mixture till it is all even.
• Fill each muffin cup with egg mixture to no more than 3/4 full.
• Bake for 15min, take out of oven and sprinkle with goat cheese, continue baking for another 5-10 till egg is set and the tops of the frittatas are starting to brown. Run a knife around the edge of each frittata and gently life them out. Serve Immediately.

NEW YORK TIMES MORE VEGETABLE THAN EGG FRITTATA

Steps:

• Put olive oil in a skillet and turn heat to medium. When fat is hot, add onion and cook. Sprinkle with salt and pepper and cook 3 to 5 minutes.
• Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. If vegetables are precooked just add to onions and stir before proceeding.
• When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
• Meanwhile, beat eggs with some salt and pepper, along with cheese if using.
• Pour over vegetables distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so.
• Run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm, or at room temperature.

MEDITERRANEAN FRITTATA

Steps:

• Cook the first four ingredients in hot oil in a 10" oven-proof skillet over medium-high heat, stirring constantly until vegetables are tender.
• Combine eggs and next four ingredients, pour over vegetables in skillet.
• Cover and cook over medium-low heat 10-12 minutes or until almost set.
• Remove from heat, and sprinkle with Parmesan cheese.
• Broil 5-1/2" from heat with oven door partially open 2-3 minutes or until golden.
• Cut frittata into wedges.