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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.
Position an oven rack 3 inches from the broiler and preheat. Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes, resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes ...
Preheat the oven to 375°. In a 12-inch, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes.
Baked Frittata with Butternut Squash, Kale & Sage View Recipe This easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage, and earthy lacinato kale.
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6. Transfer the dish to the oven and bake it until the center is just set, 15 to 18 minutes. Remove the skillet from the oven, being mindful of the hot handle. Cool the frittata to for about 5 ...
The other frittata he made omits the onions. Tropea onions are native to Italy, and they are sweeter than your standard yellow or red onion, bringing a balance of flavor to savory dishes.
Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve. Recipe Credit: Jeanne Thiel Kelley