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Preheat your oven to 350?. In a medium sized bowl, add your eggs, cream cheese, heavy cream, salt, pepper and 1 cup of shredded cheese. Whisk together and set aside.
Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Slide onto a serving plate. Recipe courtesy of The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmer’s Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson/Storey, 2012.
Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature or chilled.
Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat.
Preheat oven to 350°F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken. Add the spinach and the milk and mix well.
Want to make Frittata with Bacon, Fresh Ricotta, and Greens? Learn the ingredients and steps to follow to properly make the the best Frittata with Bacon, Fresh Ricotta, and Greens? recipe for your family and friends.
Bake for 35 minutes or until set. Sprinkle with the remaining cheese. Tip: You can prepare the frittata as directed above then cover and refrigerate for up to 24 hours. Before serving, remove the frittata from the refrigerator and let stand for about 30 minutes. Heat the oven to 350°F. Bake for 20 minutes or until hot.
Caramelize hashbrowns, onions and peppers in olive oil in a medium sized saucepan over medium heat until deep brown; stir often. Add chorizo, cook for 5-6 minutes.