Sentences with phrase «vegetables in this frittata»

* I typically use non-starchy vegetables in this frittata, i.e. I don't use potato, sweet potato, parsnip etc..

Not exact matches

I use them in several recipes, such as Zucchini Bread Pancakes, Sweet Bell Pepper Salad, Ground Turkey & Veggie Tortilla Casserole, Quick Vegetable Minestrone, Savory Zucchini Pancakes, Pizza Chicken (a foil packet meal I bring camping), Baked Eggplant Zucchini Spaghetti, Simple Arugula Garden Salad, Confetti Chicken Nuggets, Savory Millet Croquettes, Lemon Chicken with Summer Vegetables & Capers, Mini-Meatball Soup, Eggplant Caponata, Chicken and Rosemary Roasted Veggies, Zucchini Bread, Grilled Veggie Basket, Veggie Frittata, Spring Pasta Sauce, and Vegetable and Fish Bundles.

«Individual frittatas, baked in muffin cups, are packed with colorful vegetables and Cheddar cheese.»

This recipe is just as versatile as any other omelette or frittata recipe - use your favorite vegetables and proteins in whatever combination you like.

According to the Wikipedia a frittata, very similar to quiche and strata, is «an egg - based Italian dish enriched with additional ingredients such as meats, cheeses, vegetables or pasta and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the egg mixture before it is folded, as in a conventional omelette.

Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.

It's spring here in Chicago and I love making my Spring Vegetable Frittata with Brie, with tender zucchini, asparagus and peas.

Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop «Spanish» from the name.

Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so uncooked egg can flow onto pan surface.

For the veggies in this Cheesy Vegetable Frittata, I used red pepper, broccoli florets, onion, and garlic.

Kitchen economy: Use any leftover cooked vegetables, grains, or herbs in your fridge for this frittata, then use any leftover frittata for a sandwich the next day.

(As a general rule, you want to cook most vegetables before you throw them in a frittata, to help them release moisture - otherwise they might make the frittata soggy.)

But on top of that mix, this pesto vegetable frittata is your opportunity to use up everything in your crisper!

If you want to use thicker, starchier vegetables in this recipe, I would recommend lightly cooking them first so you can be sure they'll be fully cooked and soft when the frittata is done.

Into this pesto vegetable frittata you can basically drop in just about whatever vegetables you like.

Apart from the fact that they have a low - carbohydrate count, eggs (a main ingredient in frittatas) contain essential nutrients like iron, protein, and vitamin D. Vegetables such as chard, broccoli, or spinach will provide an added boost of fiber to the frittata — without loading it up with extra carbs.

We usually autopilot to omelets when we think about egg - and - vegetable breakfasts, but a frittata gets my brunch - at - home vote for the fact that you can let it cook in the oven while you shower (or lie in bed with the shades drawn until the timer goes off) and because you don't have to worry about wrecking it when you try — and fail — to flip it without making a mess, something most of us have trouble with even when we're firing on all cylinders.

As noted in the above recipe, I like to use a mix of starchy and non-starchy vegetables to balance the carbohydrate load of the frittata.

Into this pesto vegetable frittata you can basically drop in just about whatever vegetables you like.

If you want to use thicker, starchier vegetables in this recipe, I would recommend lightly cooking them first so you can be sure they'll be fully cooked and soft when the frittata is done.

Gluten free and grain free, a simple delicious way to get in your veggies!This pesto vegetable frittata is so tasty and something I really do make a lot...

And on Wednesday you can finish»em up in a roasted vegetable frittata.

Cheesy Vegetable Frittata is a healthy, protein - packed one - pot meal made in minutes using seasonal vegetables, eggs and cheese.

Zucchini Frittata — Simple baked egg dish with cheese and vegetables and anything else you choose to toss in.