Best Lorraine Frittata Recipes

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QUICHE LORRAINE FRITTATA



Quiche Lorraine frittata image

Grab the opportunity to have a picnic when the sun comes out with this simple storecupboard idea

Provided by Good Food team

Categories     Lunch, Main course, Snack

Time 45m

Number Of Ingredients 4

8 rashers smoked streaky bacon or about 175g ham, chopped into pieces
8 eggs
200ml milk
50g strong cheddar , grated, plus extra for sprinkling, if you like

Steps:

  • Heat oven to 180C/160C fan/gas 4. If you're using bacon, put it into a large frying pan and cook over a gentle-medium heat. Stir occasionally until golden and beginning to crisp up.
  • Line a roasting tin, about 20 x 28cm, with baking parchment - just scrunch it roughly at the corners. Whisk together the eggs and milk in a large jug or bowl, then stir in the bacon or ham, plus any fat from the pan, the cheddar and some seasoning. Pour into the tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 mins until golden and set. Carry to your picnic in its tin and eat hot, warm or cold, with bread, cherry tomatoes and a few salad leaves.

Nutrition Facts : Calories 229 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 17 grams protein, Sodium 1.3 milligram of sodium

FRITTATA LORRAINE



Frittata Lorraine image

A crustless quiche lorraine; eggs, onions, bacon, spinach. Yum! Or, swap in your favorite ingredients. Note: low fat milk can be used in place of half and half, but the frittata may not puff up.

Provided by Team Rocco

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1/4 large onion, chopped
1/2 lb turkey bacon, chopped
8 ounces frozen chopped spinach, thawed
salt and pepper
crushed red pepper flakes
6 large eggs
1/2 cup half-and-half
1/4 cup sharp cheddar cheese

Steps:

  • Pre-heat oven to 350 degrees.
  • Heat olive oil over medium heat in oven safe skillet (most are oven safe up to 400 degrees, check with manufacturer).
  • Add onion and bacon, cook for about 5-7 minutes or until bacon is crispy and onion soft.
  • Make sure spinach is drained of excess water and add to onion/bacon mixture along with salt & pepper and red pepper flakes (to taste).
  • Whisk eggs, cream, and cheese together in small bowl until well combined and frothy.
  • Pour eggs over onion/bacon/spinach.
  • Bake in 350 degree oven for 10-15 minutes or until eggs have set up.

Nutrition Facts : Calories 185.7, Fat 14.3, SaturatedFat 4.8, Cholesterol 193.5, Sodium 446, Carbohydrate 3.2, Fiber 0.9, Sugar 1.3, Protein 11.5

LORRAINE FRITTATA



Lorraine Frittata image

Fans of cheesy, onion-y, bacon-studded quiche Lorraine will like this very easy-to-make Lorraine Frittata.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 9

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. milk
1-1/2 tsp. garlic powder
6 eggs
1/8 tsp. ground black pepper
6 slices cooked OSCAR MAYER Bacon, crumbled
1/2 lb. fresh mushrooms, sliced
1/4 cup slivered red onions
1/2 cup KRAFT Shredded Swiss Cheese

Steps:

  • Heat oven to 350ºF.
  • Whisk Neufchatel, milk and garlic powder until smooth; reserve 1/4 cup mixture. Whisk remaining Neufchatel mixture with eggs and pepper until blended. Stir in bacon.
  • Cook mushrooms and onions in nonstick skillet on medium heat 3 to 5 min. or until tender. Add to Neufchatel mixture; mix well.
  • Pour into 9-inch pie plate sprayed with cooking spray.
  • Bake 25 to 30 min. or until center is set. Sprinkle with shredded cheese; bake 5 min. or until melted. Drizzle with reserved Neufchatel mixture.

Nutrition Facts : Calories 200, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6891 g, Sugar 0 g, Protein 12 g

FRITTATA LORRAINE



Frittata Lorraine image

The classic quiche, with its onions, lardons and cheese, loses its crust and becomes a frittata. Great for those on low-carb diets. Adapted from a recipe by Aida Mollenkamp at CHOW.

Provided by DrGaellon

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

12 large eggs
1 3/4 cups shredded gruyere cheese (about 5 ounces)
2/3 cup whole milk
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
4 medium shallots, halved lengthwise and thinly sliced crosswise
6 -8 ounces Canadian bacon, small dice
1 tablespoon fresh thyme leave, finely chopped

Steps:

  • Preheat broiler to high.
  • Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
  • Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
  • Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.

Nutrition Facts : Calories 400.4, Fat 29.2, SaturatedFat 13, Cholesterol 485.8, Sodium 979.9, Carbohydrate 3.8, Fiber 0.1, Sugar 2.3, Protein 29.4

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