Frittatas are the perfect dish to make when you have to mulit-task. Simply sauté the vegetables, whip up the scrambled eggs and bake your turnip greens and potato frittata while you make a side salad, catch up on work or relax. This comforting and hearty dish is also a great solution for leftovers.Recipe courtesy of West of the Loop
A frittata is like a crustless quiche and can be filled with all kinds of meat, vegetables, herbs, and cheese. Try this version made with tender chicken, fingerling potatoes, dill and goat cheese.Recipe courtesy of Perdue
If you're in need of a healthy, quick and portable breakfast, look no further. This Instant Pot recipe is packed with vegetables and protein to keep you and your family full during a busy day. It's the perfect breakfast dish to whip up on the weekend and then grab during a rushed morning of packing lunches and making it on-time to that morning meeting. Recipe courtesy of Monday is Meatloaf
This is the perfect low-carb and keto-friendly recipe to whip up for a quick and filling breakfast or light brunch that feels truly gourmet. With the help of your Instant Pot, you will have a fluffy and flavorful frittata packed with ham, melted cheese and broccoli in under an hour. Recipe courtesy of Two Sleevers
Asparagus is the emblematic spring vegetable, and Passover is the spring holiday. Eggs are another seasonal symbol, so combine them all and get a tasty meal from the obvious, delicious mix. —Mollie KatzenThis recipe was originally published in the South Florida Sun Sentinel.
Two types of melted cheese, fresh vegetables and sun-dried tomatoes are packed into this skinny zucchini frittata. With just a few simple steps, you can bake a nutritious and hearty breakfast, perfect for a meal on the go or a warm dish to start your day.Recipe courtesy of Tiffany Accardi, Gals That Brunch
I began making frittatas regularly when our family transitioned from the pancakes-or-waffles-every -weekend phase into more "grown- up" breakfasts. As in much of my cooking, I believe I first learned to make a frittata from Julia Child, in one of her books or her television shows. You can whip up a frittata for any meal: for a weekend breakfast, or with a green salad for lunch, or supper. The frizzled leeks are inspired by a dish served at Union Square Café in its early years. It was the first time I saw the word "frizzled." "Fun word," I thought, and asked Danny Meyer where it came from. "My grandmother. Louise Meyer used to serve mashed potatoes with fried onions on top," he said. "When we opened Union Square Café in 1985, we substituted rutabaga for the potatoes, and leeks for the onions. That became our 'Mashed Turnips with Frizzled Leeks.'
To avoid using the word 'fried,' I landed upon 'frizzled.' After that, frizzled leeks found their way onto everything from mashed potatoes to scallops, an omelette, red snapper, and just about everything except for ice cream."
If you don’t have leeks, then thinly sliced onions, pan-roasted asparagus tips, and crisped bacon all work fine. Concerning culinary substitution, I think of the Russian proverb that my grandpa Jan would trot out about many things in life: "If no fish, then lobster will do." Apparently, lobster prices under the czar were less steep than they are in present-day America, but I took his point.
As I noted earlier, Parmesan cheese has a lot of umami, which contributes to the high FPC of this recipe, especially when I top the finished frittata with some cherry tomatoes charred at high heat and pepped up with crushed red- pepper flakes.
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