Best 10 Garden Frittata Recipes

GARDEN FRITTATA

Steps:

• In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well., Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese., In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

GARDEN CHEDDAR FRITTATA

Steps:

• Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.

GARDEN VEGGIE FRITTATA

Steps:

• In medium bowl, combine eggs, milk, chives, marjoram, salt and pepper; mix well. Set aside.
• Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion, zucchini and garlic; cook and stir 1 minute. Reduce heat to medium. Add broccoli, corn and 1/4 cup water; cover and cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
• Add 2 teaspoons oil to skillet. Return vegetables to skillet; pour egg mixture over vegetables. Cover loosely; cook over medium heat for 10 to 15 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Sprinkle frittata with cheese; arrange tomato slices on top. Cover; cook 1 to 2 minutes or until cheese is melted. If desired, garnish with additional chives or sprigs of marjoram. To serve, cut into wedges.

ITALIAN GARDEN FRITTATA

Steps:

• Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended., In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set., Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

GARDEN VEGETABLE FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
• In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
• Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.

ITALIAN GARDEN FRITTATA

Steps:

• In medium bowl, combine eggs, sage, salt, pepper and 1/4 cup of the cheese; beat well. Set aside.
• Heat oil in medium ovenproof nonstick skillet over medium heat until hot. Add zucchini and onions; cook and stir 2 minutes or until zucchini is tender. Add egg mixture; cook 2 minutes or until egg mixture is almost set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Top frittata with tomato slices; sprinkle with remaining 1/4 cup cheese. Broil 4 to 6 inches from heat for 1 to 3 minutes or until top is set and begins to brown.

FULL GARDEN FRITTATA

Steps:

• Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture., Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

GARDEN HERB AND ONION FRITTATA

Steps:

• Preheat the oven to 350°.
• Whisk eggs with chopped herbs and whole milk in a bowl and season with salt and pepper.
• In a medium ovenproof nonstick skillet, melt 2 tablespoons butter over moderate heat. Add onion and saute until it is softened, about 6 minutes.
• Add vermouth and increase heat to high and cook until evaporated, about 1 minute. Reduce heat to moderate and add the remaining 2 tablespoons of butter to the skillet.
• Pour in the egg mixture. Carefully arrange the tomato slices on top of the egg mixture in a single layer in a pretty circle. Cook eggs without touching, until the edge just begins to set, about 4 minutes.
• Place skillet in oven and bake for 30 minutes, or until it is set in the center.
• Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.

ITALIAN GARDEN FRITTATA

Steps:

• 1. Beat eggs, sage, salt, pepper and 1/4 cup of the cheese in medium bowl with fork or wire whisk until well blended set aside.2. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add zucchini and onions cook and stir about 2 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is almost set.3. Top frittata with tomato slices sprinkle with remaining 1/4 cup cheese. Set oven control to broil. Broil with top 4 to 6 inches from eat 1 to 3 minutes or until top is set and begins to brown1 WEDGE: Calories 230 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 430mg Sodium 650mg Carbohydrate 4g (Dietary Fiber 1g) Protein 18g% Daily Value: Vitamin A 22% Vitamin C 6% Calcium 22% Iron 8% * Exchanges: 1 Vegetable, 2 Medium-Fat Meat, 1 Fat * Charbohydrate Choices: 0Together TimeMake music. Fill glass dinner glasses with different amounts of water. using a pencil or wooden spoon, carefully tap each glass so the kids can hear how the sounds differ. Let them take turns carefully tapping their glasses to make ther owen music.

GARDEN FRITTATA

Steps:

• Preheat oven to 350°F.
• In a medium bowl, whisk eggs, then add vegetables, bacon and cheeses. Add salt and pepper. Stir well.
• Pour mixture into an 8 x 8-inch ovenproof dish. Sprinkle top with cayenne pepper, if desired.
• Bake at 350°F for 25 to 30 minutes, or until set.
• Serve warm.