Subject: Frittata (2) Collection
From: [email-masked] (RecipeQueen)
Date: 19 Mar 2000 06:33:59 -0700
Newsgroups: rec.food.recipes

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" <[email-masked]>

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
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From: "tranch" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Frittata (8) Collection
Followup-To: rec.food.cooking
Date: 19 Mar 2000 06:43:27 -0700
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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 [email-masked]; questions/comments to [email-masked].
Please allow several days for your submission to appear.