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Recipe: Rainbow Frittata

Rainbow Frittata

Rainbow Frittata

So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.

I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.

Ingredients:

  • 10 eggs
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1/2 cup shredded cheddar cheese
  • 4 TBSP unsalted butter
  • 1/2 cup milk
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400F. Place butter in skillet and place in oven.
  2. In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
  3. Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
  4. Pour in egg mixture and place back in oven.
  5. Cook for 20-30 minutes or until center of the frittata is set.
  6. Let cool in skillet then invert onto serving plate. Slice and serve.

This is just another use for the rainbow mix that is so versatile and works well in many dishes.

The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.

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Posted by on January 25, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Bacon, Broccoli and Jalapeño Frittata

Bacon, Broccoli and Jalapeño Frittata

Bacon, Broccoli and Jalapeño Frittata

If you haven’t already guessed, I like breakfast/brunch items that are easy to make and last a while. That said, here’s another frittata recipe that has more mainstream ingredients. It should balance out very nicely and get some heat from the jalapeños to help wake you up in the morning.

Ingredients

  • 1 broccoli crown, broken up into florets
  • 1/4 red onion, sliced
  • 3 slices of bacon
  • 1 TBSP olive oil
  • 8 eggs
  • Frittata Ingredients

    Frittata Ingredients

  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 8-10 jalapeño slices
  • 1 cup grated cheddar cheese

Directions:

  1. Preheat oven to 425F.
  2. Saute bacon, onion, broccoli, and jalapeño slices in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Frittata Before Baking

    Frittata Before Baking

  4. Cook until bacon is crisp (about 10-15 minutes).
  5. Whisk eggs, milk and cheese with remaining salt and pepper until eggs are fluffy.
  6. Pour egg mixture into skillet and cook until set (about 12 to 15 minutes).
  7. Cool frittata, cut into wedges and serve.

This is a great make-ahead recipe that can last you a few days for breakfast. You can refrigerate it for 4-5 days and reheat it when you’re in a rush.

If you want to adjust the heat, just take out some of the jalapeños so it isn’t as intense.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 9, 2011 in Brunch, Cookin'

 

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Recipe: Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut squash is one of my Fall favorites. It’s light, sweet and a tad earthy so it’s ideal for roasting. This frittata uses roasted butternut squash, sage and a slightly sharp Emmentaler cheese to make a dish great for breakfast, brunch or even dinner.

Use a non-stick pie dish or an oven-safe skillet to make this in the oven. Be sure to whisk the eggs well so that it turns out nice and fluffy.

Ingredients

  • 1 medium-sized butternut squash, cut into cubes (about 4 cups)
  • 1/2 red onion, sliced
  • Butternut Squash and Red Onion

    Sauteeing the Butternut Squash and Red Onion

  • 1 TBSP olive oil
  • 8 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 2 TBSP chopped fresh sage
  • 1 cup grated Emmentaler cheese

Directions:

  1. Preheat oven to 425F.
  2. Place butternut squash and onion in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Roast until browned and softened (about 25 minutes).
  4. Remove from oven and set aside to cool for about 5 minutes.
  5. A Slice of Butternut Squash Frittata

    A Slice of Butternut Squash Frittata

  6. In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
  7. Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
  8. Remove frittata from the oven and sprinkle with Emmentaler cheese.
  9. Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
  10. Cool frittata, cut into wedges and serve.

Pair this frittata with a breakfast meat of you choice or enjoy it solo. The flavors are very nice as butternut squash and sage often go hand-in-hand.

The frittata should rise some while in the oven, but settle out nicely once removed. If the egg mixture isn’t fully cooked, return to oven and cook an additional 2 minutes.

Enjoy this frittata as part of a great Fall brunch.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 2, 2011 in Brunch, Cookin', Recipes

 

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