egg

Individual Potato-Bacon Frittatas

Posted on 28. Dec, 2010 by maureen in bacon, breakfast, cheese, egg, garlic, potato, swiss

Ingredients:

  • 3/4 pound small red potatoes (about 6)
  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
  • 4 bacon slices, cooked and crumbled (drained)
  • 1 3/4 cups egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
  2. Preheat oven to 375°.
  3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
  4. Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.

Serves: 6 (serving size: 2 frittatas)
Source: Cooking Light

Caramelized Onion Frittata

Posted on 13. Dec, 2010 by maureen in breakfast, cheese, egg, entrée, onion, parmesan, potato, sage

Ingredients:

  • 1 cup diced baking potato
  • 3 tablespoons water
  • Cooking spray
  • 4 cups sliced onion (about 1 pound)
  • 1/3 cup water
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons fat-free milk
  • 6 large egg whites, lightly beaten
  • 4 large eggs, lightly beaten

Directions:

  1. Place potato and 3 tablespoons water in a small microwave-safe bowl. Cover with plastic wrap, and vent. Microwave at high 4 minutes or until tender, stirring once. Set aside.
  2. Heat a 10-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion. Cover and cook 10 minutes or until lightly browned, stirring occasionally. Uncover and cook 10 minutes or until golden brown, stirring frequently. While onion cooks, add 1/3 cup water, 1 tablespoon at a time, to prevent onion from sticking to pan. Stir in potato, sage, salt, and pepper. Spoon into a medium bowl; cool slightly.
  3. Combine 3 tablespoons cheese, milk, egg whites, and eggs in a small bowl; stir with a whisk. Add egg mixture to potato mixture; stir well.
  4. Preheat broiler.
  5. Wipe pan with a paper towel; recoat pan with cooking spray. Pour potato mixture into pan. Cook over medium heat 7 minutes or until bottom of frittata is browned and top is almost set.
  6. Wrap handle of pan with foil. Sprinkle remaining 1 tablespoon cheese over frittata. Broil 5 minutes or until cheese melts and top is set. Cut into wedges.

Serves 6
Source: My Recipes via Cooking Light

Chorizo and Potato Frittata

Posted on 05. Apr, 2009 by maureen in breakfast, dinner, egg, entrée, potato, rosemary, sausage

We used some pecan-smoked German sausage instead of chorizo. It didn't give off enough fat to fry the potatoes nicely though. It turned out amazing though. I think I'd add a little cheese on top next time.

Ingredients:

  • 4 small waxy potatoes, scrubbed and cut into chunks
  • sea salt and freshly ground black pepper
  • 6 large eggs
  • 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
  • 2 sprigs of fresh rosemary, leaves picked
  • 2 shallots, peeled and very finely sliced
  • Juice of 1 lemon
  • Extra-virgin olive oil
  • A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped

Directions:

  1. Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry. Preheat the oven to 375°F.
  2. Heat a large skillet (non-stick if you have one that's oven-safe) over medium-high heat and add the potato and chorizo chunks. Cook, tossing occasionally, until the chorizo has released lots of fat and the potatoes are beginning to crisp, 5 to 6 minutes.
  3. In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
  4. Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just beginning to crisp, then pour in the eggs. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.

Source: Serious Eats
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