Posts Tagged ‘frittata’

Vegetable Frittata

This vegetable-filled dish is the perfect excuse to invite family and friends over for a leisurely brunch, or dinner.

Yield: 12 servings; 2 (12-inch) pies

Ingredients

1 lb., 5 oz.* eggs (12 large)
0.5 oz. basil leaves (12), chopped
2 tbsp. Italian parsley, chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. garlic, minced
1 lb. (4 cups) yellow squash slices (1/4 in. thick)
1 lb. (4 cups) zucchini slices (1/4 in. thick)
12 oz. (3 cups) red bell peppers, thinly sliced
8 oz. (3 cups) cremini mushrooms, sliced
1 oz. (1 cup) green onions, sliced
6 oz. goat cheese, crumbled
*If using frozen or liquid whole egg product.

Directions

Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

Egg White Frittata with Tomatoes, Spinach, Mushrooms and Goat Cheese (Foodservice portion)

Have breakfast with mushrooms! This quick vegetarian frittata makes for a delicious and nutritious start to the day.

Yield: 24 portions

Serving size: 1/24th of prepared frittata

Ingredients

3 tablespoons olive oil
4 small red onions, diced
1 1/2 pounds sliced mixed mushrooms (about 8 cups)
2 pints grape tomatoes, halved
1 pound spinach leaves, torn into 1-inch pieces
3 1/2 cups egg whites
8 ounces creamy goat cheese
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 cup fresh basil, chopped

Directions

1. Heat oven to 350°F.  Spray with cooking spray or oil four 8-inch round cake pans or 9-inch pie pans.  Arrange on baking sheet.

2. Heat the oil in a large skillet over medium-high heat.  Add the onion and mushrooms; sauté until golden.  Add the tomatoes; sauté until just heated through.  Add the spinach; stir just until wilted.  Divide among prepared pans.

3. In a large bowl, whisk the egg whites, and salt and pepper until frothy. Pour the egg mixture over the vegetables.  Crumble the cheese over the frittatas.

4. Bake 30 minutes or until golden and a knife inserted in center of a frittata comes out clean.  Cut each frittata into 6 pieces and garnish with chopped basil to serve.

Nutrition Facts:

Calories: 80; Total Fat: 3.5g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 130mg; Protein: 9g; Carbohydrates: 5g; Dietary Fiber: 1g

Family portion

Egg White Frittata with Tomatoes, Spinach, Mushrooms and Goat Cheese

Have breakfast with mushrooms! This quick vegetarian frittata makes for a delicious and nutritious start to the day.

Yield: 6 portions

Serving size: 1/6 of frittata

Ingredients

9 each Large egg whites (about nine ounces)
2 oz creamy goat cheese
1 tbs fresh basil, chopped
0 Salt and freshly ground pepper, to taste
2 cups (packed) spinach leaves, torn into 1-inch pieces
1 cup grape tomatoes, halved
2 cups (sliced) mixed mushrooms (crimini, oyster, white)
1.5 tsp Olive oil
1 each red onion, diced

Directions

Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and mushrooms; sauté until golden. Add the tomatoes; sauté until tender. Add the spinach; stir just until wilted. Season with salt and pepper.

Whisk the egg whites, and salt and pepper to taste until frothy. Pour the egg mixture over the hot vegetables in the skillet; stir gently to combine. Reduce the heat to medium-low. Cook without stirring until the eggs are set on the bottom, about 5 minutes.

Sprinkle the cheese over the frittata. Broil until the cheese melts and the top is set, 2 to 3 minutes. Garnish with chopped basil.

Nutrition Facts:

Calories: 80; Total Fat: 3.5g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 130mg; Protein: 9g; Carbohydrates: 5g; Dietary Fiber: 1g

Foodservice portion