June 18th, 2010 - Barbara Feiner
Treat Dad to a home-cooked Father’s Day brunch on Sunday.
Today’s frittata recipe will awaken everyone’s taste buds, with the richness of eggs and cheese plus the added kick of picante sauce.
Prep time is 20 minutes, bake time is 40 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Makes 6 servings (1 wedge each)
1/2 cup water
1 cup cooked regular long-grain white rice (see tip, below)
3 ounces crumbled feta cheese (about 3/4 cup)
2 ounces shredded Cheddar cheese (about 1/2 cup)
1/2 cup picante sauce
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves, crushed
3 Italian plum tomatoes, sliced
- Preheat oven to 400°F.
- Heat greased, oven-safe, 10-inch skillet in oven for 5 minutes.
- Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano.
- Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
- Bake for 40 minutes, or until eggs are set. Cut frittata into 6 wedges.
Tip: You can use any type of cooked (unseasoned) rice in this recipe. It’s a great way to use up leftovers.
Recipe and photo courtesy of Pace Foods
Read More:Tomato-Feta Frittata
April 1st, 2010 - Barbara Feiner
I love a well-prepared omelet, but nothing beats a frittata when cooking for a small crowd.
Usually cooked on the stovetop, using just one skillet, frittatas are similar to quiches, but without the calorie-packed crust. To further reduce calories, you can substitute egg whites for whole eggs.
Today’s recipe is ideal for Easter brunch. Prep time is 25 minutes, cook time is 16 to 18 minutes, and all of the ingredients should be available at your local natural and organic food store.
Asparagus, Red Pepper and Potato Frittata
Makes 6 servings
2 cups (16 ounces) egg whites
1/2 cup low-fat ricotta cheese
2 tablespoons canola oil
2 cups refrigerated (uncooked) hash brown potatoes
1/2 pound fresh asparagus, cut into 1-inch pieces
1 cup chopped red bell pepper
1 cup sliced mushrooms
2 tablespoons grated Parmesan cheese
- Slowly stir together egg whites and ricotta cheese in a small bowl, stirring until smooth. Set aside.
- Heat oil on medium-high in 10-inch skillet.
- Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.
- Add potato mixture to skillet. Cook 5 to 6 minutes.
- Flip potato mixture. Pour egg-white mixture evenly over potatoes. Cover and cook without stirring for 10 to 12 minutes, or until eggs are set. Remove from heat.
- Place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.
- To serve, cut into pie-like slices.
Recipe and photo courtesy of AllWhites/ARA
Read More:Asparagus, Red Pepper and Potato Frittata