Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
While onions/potatoes are cooking, cut the apples: with apples sitting upright, cut down along edge of core. Turn apple 45 degrees and cut again. Do this 2 more times. Discard core. Take the 4 pieces and half them horizontally. Then make thin slices vertically. When timer goes off, stir apples into onions/potatoes. Pack down and continue cooking, covered, for 5 minutes more.
potato apple cheese fritata
When apple/onion/potato mixture is finished cooking, stir into eggs. Heat 1 T olive oil in skillet over medium/high and pour in egg mixture. Run a heat-proof spatula along edge of skillet for 15 seconds to stir up the eggs a bit. Smooth top, cover, and cook 5 minutes.
Cheddar, Leek, Potato Frittata2 tablespoons olive oil1 tablespoon unsalted butter6 ounces small white potatoes, thinly sliced2 ounces white and light green parts of leek, thinly sliced8 large eggs3 tablespoons half-and-half teaspoon saltGenerous pinch ground black pepper8 ounces shredded sharp Cheddar cheese1 ounce finely diced red bell pepper1 tablespoon finely chopped fresh oregano, plus a few leaves for garnish
I thought this was super easy to put together for a weeknight meal. Mine was not whole 30, as I used whole milk and herb crusted goat cheese (lots of it!). It was delicious. I was skeptical of the apples but they were a delightful addition. I served it with roasted acorn squash.
Yum! I love making frittatas for a quick, easy, and healthy dinner. I love the combo of sweet potato and goat cheese in this one, such great flavours. Definitely bookmarking this one for a dinner soon. Thanks for the recipe!
Sprinkle the potatoes with a tablespoon of mild Spanish paprika. As directed above, blend together the eggs, milk, and cheese. Pour the mix into the pan, lifting the potatoes so the custard covers the bottom of the pan. Cover with foil and bake as above.
3 tbsp olive oil, divided 12 oz sweet apple chicken sausage (I used Al Fresco brand), diced 4 cups frozen Southern-style diced potatoes, thawed 1/2 tsp sea salt 1/4 tsp black pepper 3 scallions, sliced thin on the diagonal 1 cup diced fresh mozzarella 6 large eggs 1/4 cup milk
I love a frittata! My favorite is with sauteed green beans, little cubed roasted potatoes (I like that they keep their crispness a bit within the frittata), and goat cheese. For the potatoes, I peel and cube a few small potatoes and roast them with olive oil, salt and pepper, and garlic powder. I sautee the green beans with olive oil and garlic at the same time. Then, I start the frittata in the pan and can move it to the oven which is still warm from the potatoes. This looks like a great option, too!
While the potato slices cook, prepare the frittata ingredients for the filling. Combine 8 large eggs, a splash of heavy cream, freshly grated cheddar cheese, sliced scallions, and a pinch of salt in a large bowl:
Omg this came out better than I could have expected! The potatoes make this taste so decadent! I made a few subs/additions to the recipe: used red onions instead of scallions, added vegan apple sausages from Field Roast, and half a zucchini (all three I did a quick saute while the potatoes were cooking). Also, only used one tbs of oil. This is so good! Thanks for a great recipe!
Once surgically removed from the tin they served up pretty nicely. After reading the comments I decided to grease with coconut oil. I did so generously but they still stuck. I might try parchment liners next time or a silicon cupcake mold. The flavor was nice with the apple, which made it more appealing to one picky three year-old. I added more cheese and a sprinkling of sea salt on top.
I love eggs with potatoes...and all of that cheese!? Perfect.I have to admit that from time-to-time the egg concept itself does make my tummy flip, but as soon as the thing is fried/cooked, I'm completely over it ?
\n1. Preheat oven to 400\u00b0F. Place sweet potato pieces in medium microwave-safe bowl. Add 1\/2 cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.\n2. Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.\n3. Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add onion, and saut\u00e9 3 minutes, or until onion begins to soften. Add kale, and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.\n4. Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.\n5. Transfer skillet to oven. Bake 10 minutes, or until frittata is set in center.\n6. Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.\n" ] } Servings 4 Ingredients 1 medium sweet potato, peeled and cut into 1/2-inch pieces (12 oz.) 8 large eggs 1 Tbs. Dijon mustard, divided 1 tsp. apple cider vinegar 1 Tbs. olive oil 1 small onion, diced (1 cup) 4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces 1/2 cup crumbled goat cheese (2 oz.) Preparation
I made this for Christmas brunch and it was fantastic! The creamy potatoes and salty cheese and ham were a great combination. Only feedback is after broiling for 5 minutes the eggs were still runny underneath the crust so I put in back in the oven at 350 for 5 minutes to cook through. Thanks for the recipe!
fantastic recipe. I ended up cooking on stove and never put in oven.fluffy and so good.spinach potato squash onion peppers tomatoes and just a little cheese.in a cast iron skilletmight have gone a little longer than I should have but we were having mimosas at the same time and I got distracted. But wonderful brunch none the same.
Step 3: Whisk together the eggs, cheese and seasoning and add to the sweet potatoes and shallots in the skillet. Partially cook the eggs for 1 minute and add bacon and goat cheese and place in the oven for about 3 minutes until the eggs are set. Sprinkle with chives and serve.
Being marketed as a healthier breakfast alternative, these frittatas sound decent enough, potatoes, onions, cheddar cheese, eggs... there's also cauliflower which I've been into lately (riced cauliflower, Parmesan, salt and pepper isn't a bad substitute for hash brown potatoes, much lower in carbs too) and the veggie bacon is made with Pinto Beans. They are tiny frittatas though, according to the box the serving size is one frittata at 80 calories..... I microwaved three for breakfast.
I'm not buying them again. They are WAY under-seasoned and there's no bacon flavor at all, not even a little bit. I know, what did I expect from "Veggie Bacon" right? I've had veggie burgers before and there are a couple good ones out there, so I was kind of expecting something at least somewhat resembling bacon here, but no, the pinto beans just don't cut it. They may look like bacon bits, but in the flavor department, nope. Garden Lites should be ashamed of themselves calling it "Veggie Bacon." Regarding the other main ingredients, you do get the onion and cheddar cheese flavor notes and the egg is surprisingly moist coming out of the microwave, but overall, these frittatas are really, really boring. Hey Garden Lites, veggies like potato, cauliflower and yes, pinto beans need seasoning!
In a medium cast-iron or nonstick ovenproof skillet, heat the butter over medium heat. Add egg mixture to the skillet. Sprinkle the bacon crumbles evenly over the eggs. Gently arrange the apples on top of the egg mixture, in a circular pattern. Sprinkle with remaining cheese.
That is one pretty frittata, Julia. I love adding potato and cheese since it makes it a more substantial meal. I bet if you had any left over you could warm it up and wrap it in a tortilla for a breakfast tortilla. Really lovely pictures, too!
Thinly slice 6 ounces baby potatoes into rounds. Cut 3 thick-cut bacon slices crosswise into small pieces. Finely slice the green and white parts of 2 medium scallions on a slight diagonal. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 2/3 cup).
Sprinkle with half of the bacon and potato mixture, half the scallions, and half the cheese. Pour the remaining egg mixture on top and shake the skillet to settle the mixture. Sprinkle with the remaining potato and bacon and scallions. Shake the skillet again, then sprinkle with the remaining cheese. Cook undisturbed until the eggs at the edges of the skillet begin to set, about 2 minutes.
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