Best Salmon Trilogy Part Iil Gravad Salmon Pasta Frittata Recipes

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

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.

PASTA FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• In heavy skillet over medium heat, heat olive oil.
• Add green bell pepper, onion and garlic; cook over medium heat until tender.
• Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
• Add pasta to egg mixture and stir gently.
• Add egg mixture to skillet; arrange pasta in an even layer.
• Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
• If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
• Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
• Cut into wedges; serve immediately.
• Serves 6.

PASTA FRITTATA

Steps:

• Ahead of time: Cook spaghetti in a large pot of boiling salted water until tender, but not too soft, about 8 minutes; drain. Toss with sun-dried tomatoes and set aside to cool.
• When the pasta is cool: In a large bowl, whisk the eggs, salt, pepper, parmesan and fontina cheese to blend.
• Add the pasta and toss to coat.
• Melt butter and oil in a 9 1/2 inch nonstick skillet over medium heat.
• Transfer pasta mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes.
• Place skillet under broiler and broil until top is golden brown, about 5 minutes.
• Cool to room temperature, then invert the frittata onto a platter and cut into wedges.

SALMON FRITTATA (WEIGHT WATCHERS)

Steps:

• Preheat broiler.
• Lightly whisk the egg substitute, milk, dill, salt, and pepper in a medium bowl until well mixed.
• Spray a 10-inch oven-proof nonstick skillet with nonstick spray and set over medium heat.
• Add the mushrooms and cook, stirring frequently, until golden brown, 5 - 6 minutes.
• Add the potatoes, red pepper, and onions; cook, stirring frequently, until the bell pepper is softened, about 2 minutes.
• Add the salmon and cook, turning gently to avoid breaking it up, until the salmon is just opaque in the center, 2-3 minutes.
• Pour the egg mixture over the salmon and vegetables in the skillet and reduce the heat to low. Cover the skillet and cook until the eggs are set but still wet on top, 6 - 7 minutes.
• Place the skillet under the broiler, 4 inches from the heat, and cook until the top of the frittata is lightly browned, 2-3 minutes.
• Cut into 4 wedges and serve.
• Only 4 points per serving!
• If you don't have a oven-proof skillet (that is with a heat resistant handle), simply cover the handle of your regular skillet with heavy-duty foil.

PASTA FRITTATA

Steps:

• In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
• In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
• In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
• Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
• Cover with foil and bake at 375 degrees for 15-20 minutes.
• Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.