Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!hammer.uoregon.edu!newsfeed.direct.ca!nntp.primenet.com!nntp.gctr.net!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: tiffany96@iname.com (RecipeQueen) Newsgroups: rec.food.recipes Subject: Frittata (2) Collection Followup-To: rec.food.cooking Date: 19 Mar 2000 06:33:59 -0700 Organization: iname.com Lines: 61 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <38cff772.138213150@mail> Reply-To: tiffany96@iname.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40539 Potato & Onion Frittata Zucchini Frittata Potato & Onion Frittata Serves 4 3 Tbsp. Olive Oil (divided) 2 medium Red Potatoes, halved, then thinly sliced 2 large Red Onions, halved, then thinly sliced 3/4 tsp. Salt (divided) Black Pepper to taste 1 clove garlic, minced 4 whole Eggs 4 Egg Whites 3 Tbsp. fresh Parsley or Basil, chopped Heat two tablespoons of the olive oil in a 9- or 10-inch ovenproof non-stick skillet over medium heat. Add sliced potatoes, onions, and 1/4 teaspoon of the salt to the warmed oil, and cook the vegetables, stirring often, for about 15 minutes. Transfer the vegetables to a large mixing bowl and stir in the minced garlic. Let the mixture cool for about 20 minutes; wipe the skillet clean. Whisk the eggs, egg whites, parsley or basil, and the remaining 1/2 teaspoon of salt in a medium- sized mixing bowl. Pour the egg mixture over the cooled vegetables and stir to blend. Preheat the oven broiler. Add the remaining tablespoon of olive oil to the skillet and warm the oil over a medium-low heat setting. Pour in the egg and vegetable mixture, shaking the skillet a bit to evenly distribute the contents. Cook until the edges are set and the frittata is browned on the bottom, usually about 8 minutes. Place the skillet under the broiler and cook until the top of the frittata is just set, about two or 3 minutes. Loosen the edges of the frittata and slide onto a serving plate. Cut into 4 equal wedges and serve warm. From: "Maurene" Zucchini Frittata 20grams butter, melted 2 tablespoons olive oil 2 medium onions, thinly sliced 6 eggs, lightly beaten 1 small zucchini, thinly sliced 1 tablespoon shredded fresh basil 3/4 cup grated parmesan cheese. Brush base and sides of deep,19cm square cake pan with butter. Heat oil in pan add onions, cook stirring until onions are soft.Cool. Combine onions. eggs, cheese. zucchini and basil in bowl; mix well. Pour into prepared tin and bake on a moderate oven for about 25 minutes or until set and lightly browned. Can be made a day ahead. Store covered in refrigerator. Hope you like this as it is so easy Maurene -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!howland.erols.net!newsfeed.wirehub.nl!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "tranch" Newsgroups: rec.food.recipes Subject: Frittata (8) Collection Followup-To: rec.food.cooking Date: 19 Mar 2000 06:43:27 -0700 Organization: ibm.net Lines: 306 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <006001bf8ec8$5cc0b600$c1be6420@andrewtr> Reply-To: "tranch" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40541 Mushroom Frittata with Ham Freestyle Pasta Frittata Potato and Onion Frittata Oven-Baked Onion-Cheese Frittata The Gables Frittata Mexican Frittata Chicken Frittata Frittata di Spaghetti * Exported from MasterCook * Mushroom Frittata with Ham Recipe By :Pierre Franey Cooks With His Friends - Pierre Franey Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small red potatoes 2 tablespoons olive oil 1/2 pound mushrooms -- thinly sliced 1 cup white onions -- thinly sliced 1 red bell pepper -- cut into thin strips 1 cup cooked ham -- diced 2 cloves garlic -- minced salt and pepper -- to taste 8 eggs -- room temperature 1/2 cup fresh basil -- chopped Place the potatoes in a sauce pan with water to cover and a pinch of salt. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain. When potatoes are cool enough to handle, peel and cut into 1/4 inch slices. Set aside. Heat 1 tablespoon of the oil in a large nonstick skillet. Add the potatoes and cook gently, stirring often, until they are golden brown, 5 - 6 minutes. Remove and set aside. Return pan to high heat and add mushrooms and cook, stirring often, until they start to brown. Add the onion, red bell pepper, ham, garlic, salt and pepper. Cook, stirring, for 5 minutes. Meanwhile, break the eggs into a mixing bowl, add salt and pepper and beat well with a fork. In the same skillet, add the remaining tablespoon oil over medium high heat. Add the potatoes, mushroom mixture and basil and cook, stirring, over high heat for 2 minutes. Beat the egg mixture again and pour it over the potato - mushroom mixture. Cook, stirring from the bottom with a wooden spatula, until the eggs start tot set. Cover and cook over medium heat for about 3 minutes or until done. place a large round serving dish over the skillet and quickly invert both the skillet and the dish, letting the frittata fall onto the dish. It should be golden brown on top. Serve immediately. * Exported from MasterCook * Freestyle Pasta Frittata Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : California Egg Commission Eggs Main Dishes Omelets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 small onion -- chopped 1 small clove garlic -- minced 1 medium tomato -- chopped 1 small zucchini -- thinly sliced 10 California Fresh Eggs 2 tablespoons fresh basil -- chopped OR 1/2 teaspoon dried basil 1 teaspoon ground black pepper 2 tablespoons fresh parsley -- chopped 2 cups cooked pasta; linguine or spaghetti (preferably fettuccine) 1/4 cup low-fat Parmesan cheese Pre-heat oven to 400:F. Heat olive oil over medium heat in oven proof skillet. Add onion and garlic; cook 2 minutes. Add tomato and zucchini and cook until soft, about 10 minutes. Break eggs into bowl and stir in basil, pepper, parsley and pasta. Add eggs to pan and cook until partially set. Sprinkle cheese over surface then place in oven for 3-5 minutes until top is set. Cut into wedges to serve. * Exported from MasterCook * Potato and Onion Frittata Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil -- divided 3 medium red potatoes, halved -- thinly sliced 3 large red onions, halved -- thinly sliced 3/4 teaspoon salt -- divided fresh ground black pepper -- to taste 1 1/2 cloves garlic -- minced 6 whole eggs 6 egg whites 1 tablespoon basil Heat 2 tablespoons oil in a 10 or 12 inch ovenproof non-stick skillet, over medium heat. Add sliced potatoes, onion and 1/4 teaspoon salt. Cook, stirring often, for 15 minutes. Transfer to a large mixing bowl and stir in the garlic. Cool 20 minutes and wipe out skillet. Preheat broiler. In a medium size mixing bowl whisk together eggs, egg whites, basil and remaining 1/2 teaspoon salt. Pour mixture over cooled vegetables and stir to combine. Add remaining 2 tablespoon oil to skillet and warm over medium low heat. Pour in the vegetable mixture, shaking pan to evenly distribute mixture. Cook until edges are set and frittata is browned on the bottom, about 8 minutes. Place skillet under broiler and cook until frittata is just set, about 2 - 3 minutes. Loosen frittata from pan, slide onto a serving platter, cut into wedges and serve. * Exported from MasterCook * Oven-Baked Onion-Cheese Frittata Recipe By :Dee Bell Serving Size : 4 Preparation Time :0:45 Categories : Breakfast International Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 small onion -- minced 1/2 cup Parmesan cheese 6 eggs 1/2 teaspoon oregano 1/8 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon black pepper Heat oven to 350:F. Sauti onion in oil until golden. Stir beaten eggs and all other ingredients into the pan. Mix well. Pour into a greased glass baking dish and bake for about 30 minutes, or until set and top is golden. NOTES : Technically a frittata is partially fried in a skillet, but I never liked the extra browning of the eggs. I prefer the gentle approach, more like a quiche without a crust. Try other goodies in your oven frittata: cooked potatoes, artichoke hearts, peppers, sausage, spinach and Parmesan, ham, mixed summer vegetables and cheese. * Exported from MasterCook * The Gables Frittata Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bed and Breakfast Inns California Egg Commission Eggs Omelets/ Frittatas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh pork sausage OR 8 ounces fresh turkey sausage -- sliced 2 cups unpeeled zucchini -- shredded 2 scallions -- sliced 1/2 teaspoon dry basil OR 1 tablespoon fresh basil -- minced 1 teaspoon Italian seasoning 4 large California Fresh Eggs 1/3 cup half and half 4 ounces cream cheese -- diced into 1/2" cubes 1 cup shredded Mozzarella cheese 1 cup shredded sharp Cheddar cheese Preheat oven to 325:. Brown sausage and drain well. Spread over bottom of greased 8" pie pan or quiche pan. Layer zucchini over sausage, then sprinkle scallions and seasonings over top. Whisk eggs with half and half and pour over zucchini and sausage. Sprinkle with cream cheese cubes. Top with Mozzarella and Cheddar cheeses. Bake for 45 minutes until top is lightly golden or knife inserted in center comes out clean. NOTES : The Gables Bed & Breakfast Inn * Exported from MasterCook * Mexican Frittata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eggs National Pasta Association Pasta Thirty or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups leftover Spaghetti, Thin Spaghetti or Vermicelli (about 8 ounces) -- uncooked 1 8-ounce carton egg substitute 1 cup evaporated skim milk 1 cup shredded, reduced-fat Cheddar cheese 1 4-ounce can chopped green chilies -- drained 1/2 cup sliced scallions 1/2 teaspoon ground cumin 1/2 teaspoon salt Vegetable oil cooking spray Salsa for topping Combine first 8 ingredients in a large bowl; set aside. Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately. * Exported from MasterCook * Chicken Frittata Recipe By :Healthy Choice Serving Size : 8 Preparation Time :0:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Cholesterol Free Egg Prod 1/4 cup skim milk 2 tablespoons Dijon mustard 3/4 teaspoon salt 1/2 teaspoon pepper 2 cups chopped cooked chicken breast 10 ounces frozen whole kernel corn -- thawed 1 1/2 cups peeled -- cooked, cubed potatoes 1/2 cup sliced mushroom 1/4 cup diced red bell pepper 2 tablespoons sliced green onions In medium bowl, combine egg product, milk, mustard, salt and pepper. In 12-inch, oven-proof skillet, sprayed with vegetable oil spray, cook remaining ingredients until vegetables are tender, stirring occasionally. Pour egg product mixture over chicken mixture. Cook over medium-low heat 10 to 12 minutes or until egg product mixture is almost set. Broil 6-inches from heat 3 to 5 minutes or until egg product mixture is completely set. * Exported from MasterCook * Frittata di Spaghetti Recipe By :Mary Ann Esposito Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 4 ounces prosciutto -- diced 6 large eggs 3 tablespoons freshly grated Parmesan cheese salt and pepper to taste 1/4 cup fresh parsley -- chopped 2 cups cooked spaghetti 1/2 cup mozzarella cheese -- cubed 1/4 cup olive oil 1/4 cup butter In a frying pan sauti the prosiutto in the 1 teaspoon of olive oil until crispy. Drain on brown paper. In a large bowl beat the eggs. Add the parmesan, parsley, salt and pepper. Add the spaghetti, mix well, then stir in the mozzarella and prosciutto. In a 10 inch frying pan, heat 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the spaghetti mixture and smooth the top with a spatula. Cook over medium low heat until the frittata is browned on the bottom and set. Place a plate larger than the frying pan over the pan and invert the frittata onto the plate. Heat the remaining olive oil and butter in the pan and return the frittata to the pan to brown the other side. Shake the pan occasionally to keep the frittata from sticking. Place a serving plate over the frittata and carefully invert pan to remove frittata. Serve at room temperature, cut in wedges. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.