Roasted Vegetable Frittata

McHubby and I love having breakfast for dinner, and frittatas are perfect for such occasions. The roasted veggies impart a sweet flavor in this Barefoot Bloggers selection. This dish is perfect for breakfast, brunch, lunch, or dinner!

Source: Roasted Vegetable Frittata, Barefoot Contessa How Easy Is That?

Ingredients

1 small zucchini, 1-inch diced

1 red bell pepper, seeded and 1 ½-inch diced

1 yellow bell pepper, seeded and 1 ½-inch diced

1 red onion, 1 ½-inch diced

⅓ cup good olive oil

Kosher salt and freshly ground black pepper

2 teaspoons minced garlic (2 cloves)

12 extra-large eggs

1 cup half-and-half

¼ cup freshly grated Parmesan cheese

1 tablespoon unsalted butter

⅓ cup chopped scallions, white and green parts (3 scallions)

½ cup grated Gruyère cheese

Directions

Preheat the oven to 425 degrees F.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 ½ teaspoons salt and ½ teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Smoked Salmon Frittata

I bought some farm fresh eggs from the local farmer’s market to make this frittata. This is a beautiful frittata—both visually and in flavor—that makes an excellent breakfast or brunch dish. It is a tasty marriage of the salty-smoky salmon, the creamy melted goat cheese, the tangy dill, and the sweet onions. In other frittata recipes, I usually cook the eggs first in the skillet and finish them off in the oven, but this recipe cooks the eggs entirely in the oven. It ends up perfectly puffed and golden brown. We loved this dish!

Source: Smoked Salmon Frittata, Barefoot Contessa

Ingredients
1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such as Montrachet, crumbled
½ pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions
Preheat the oven to 350 degrees F.

Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.

In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

Slow-Cooked Scrambled Eggs with Green Herbs

I made these scrambled eggs for Christmas Day breakfast with my family. These eggs were beautifully fluffy with specks of green from the fresh herbs and scallions. Delicious with a side of bacon!

Source: Slow-Cooked Scrambled Eggs with Green Herbs, Ina Garten

Ingredients
10 extra-large eggs
16 tablespoons whole milk or half-and-half
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon minced fresh parsley leaves
1 tablespoon minced scallions, white and green parts
1 tablespoon minced fresh dill

Directions
In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large sauté or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.

Spinach and Gruyère Soufflé

This savory soufflé looks much more complicated than it really is. The soufflé bakes beautifully puffed and brown. Serve this dish when you want to impress.

Source: Everyday Food magazine, December 2009

Ingredients
2 tablespoons unsalted butter, room temperature, plus more for baking dish
⅓ cup plain dried breadcrumbs
5 cups (5 ounces) packed spinach, trimmed and washed
2 tablespoons all-purpose flour
¾ cup plus 2 tablespoons whole milk
½ cup grated Gruyère cheese
Coarse salt and ground pepper
2 large eggs, separated, plus 2 large egg whites

Directions
Preheat oven to 375 degrees F. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.

In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer soufflé base to a large bowl.

In a food processor, pulse spinach and egg yolks until coarsely puréed. Add ¼ cup soufflé base; pulse until blended. Stir spinach mixture into remaining soufflé base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)

In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into soufflé base. Pour batter into prepared dish and bake until soufflé is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

BLT Frittata

In the spirit of “eating down the fridge,” I made a BLT frittata for dinner. Okay, so I didn’t exactly use lettuce, but a cook is allowed to take liberties, right? Frittatas are a creative way to use up ingredients in your refrigerator or pantry. I used baby spinach and a mix of fresh herbs—basil, dill, and flat-leaf parsley—because that’s what I had in my fridge. This BLT frittata was simply delicious and flavorful.

Ingredients
2 tablespoons extra-virgin olive oil
8 extra-large eggs
¼ cup whole milk
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅓ cup baby spinach and/or arugula
½ cup herbs, roughly chopped
6 slices bacon, cooked and broken into bits
8 grape tomatoes, sliced lengthwise in half
2 cups grated Gruyère
¼ cup grated Parmesan

Directions
Preheat oven to broil.

In a medium bowl, beat together the eggs and milk. Stir in ½ cup of Gruyère, salt, and pepper. Heat oil in an oven-safe skillet over medium heat. Pour egg mixture into the skillet and distribute evenly. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Continue until it is no longer or only slightly moist on the top. Reduce heat to low.

Top with spinach or arugula, herbs, bacon pieces, and tomatoes. Sprinkle with with Gruyère and Parmesan cheeses.

When the eggs are set, place the pan under the broiler for 6 to 8 minutes or until the cheese melts and browns slightly. Remove from the heat, and allow to cool for 5 minutes. Loosen the edges with a spatula. Cut into wedges and serve.

Bacon, Manchego, and Arugula Frittata

The inspiration for this frittata was a sandwich that I had at lunch in DC with a friend. The sandwich was made of Serrano ham, Manchego cheese, and arugula. With the buttery flavors of the Serrano ham and Manchego and the peppery bite of the arugula, it was such a tasty combination! Since I didn’t have Serrano ham on hand, I used bacon for this frittata.

Ingredients

8 slices bacon
12 extra-large eggs
¼ cup crème fraiche

¼ cup half-and-half
3 cloves garlic, minced
2 shallots, chopped
2 cups arugula
½ cup grated Manchego cheese
½ teaspoon salt
¼ teaspoon freshly ground pepper

Directions
Preheat oven to 400 degrees F.

Beat eggs together with crème fraiche. Whisk in salt and pepper. Set aside.

Cook bacon in nonstick oven-safe skillet over medium heat. When crispy, set aside to cool. Reserve enough fat from bacon in skillet to cook shallots over medium-low heat until softened, 2 to 3 minutes. Add garlic and cook 1 minute more—be careful not to burn the garlic. Add arugula and cook until just wilted. Crumble bacon into skillet. Pour eggs in skillet over the filling and mix gently. Every couple of minutes, use a spatula to raise the eggs off the bottom of the skillet, allowing more of the liquid egg to settle. Cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place the skillet in the oven and cook until the cheese is melted and just browned, about 10 minutes. Let frittata stand for a few minutes before cutting.