Luncheon plantain fritata

Perfect weekend breakfast, this recipe incorporates plantain which adds just the right amount of sweetness to the eggy dish. Try it out and thank me later...

I fell in love with the word frittata before i ever created one. This recipe includes a basic frittata recipe which allows you to customize it however you'd like. The one i created was a roasted red bell pepper frittata which was a crowd favorite for Mother's Day.

So I had veggies needing to be used and eggs... but alas..no cast iron skillet, which is standard for a frittata. This was the result and it got rave reviews and was remarkably easy. Any veggies will do...but I simple love the flavor of bacon and brocolli with eggs.

After our Easter crawfish boil this year, we had tons of leftovers and I didn't want them to go to waste! So I did a little online research and came out with this amazing recipe. So delicious! I'll be doing this after every boil I go to from now on.

Ideally I should call this recipe the "everything but the kitchen sink frittata". There are days when you stare at the contents of of your refrigerator while listen to the rumbling of your stomach. Some of these experiments turn into a disaster while some are surprisingly tasty. Thankfully this fell into the latter category.

I never use a whole head of broccoli as a side vegetable, so I always have some left in the fridge. It goes lovely with brie, makung a taste so good, even meat-mad people will go for it!

This came out really good! Lots of savory morsels with a hint of sweet to balance out the flavors..very hearty meal! Yum! :hungry

This recipe is one of my breakfast favorites! So yummy and surprisingly light on calories!

Any chorizo and cheese will work for this recipe.

The perfect dish for a quick and delicious dinner, and a great way to upgrade your omelet!

A vegan, veggie-packed breakfast with turmeric, paprika, spinach, and tomatoes. I love making it for weekend brunch! Easy, healthy, and delicious! 🧡Recipe from: https://plabcurlove.com/recipes/easy-plant-based-frittata-for-weekend-brunch/

Used up the last of supplies before making a large shopping trip.

I made this delicious Omelette Frittata because both my husband and I absolutely love it. I wanted to make something that didn’t need to much time in the kitchen, because I have also been working on some other small projects that I needed to finish asap. This is a pretty simple recipe with a variety of delicious ingredients that can be put together rather quickly, so if your in a rush try out this Frittata. 🙂When we first moved to NL I was shocked that ovens are quite small……I mean microwave small!! so as a cook this completely blew me away, and I have to admit baking is surely a huge challenge for me. If your oven is large enough then just add the eggs into the mixture and then straight into your oven. If not then do what I do toss the ready made ingredients from the skillet into a oil brushed baking pan and then add the eggs. This is a bit of extra work but at the end it is all worth it. 🙂Who knows maybe someday I will be able to afford a nice size oven, I will keep hoping 🙂

This is my first attempt at a Frittata. Even before I tasted it I was excited about the flavours. The wilted kale was surprisingly fragrant. And then I marinated it with olive oil and lemon juice! Madness! I think I'm gonna enjoy this.

I updated & improved upon my original recipe...this dish came out perfect...light & fluffy with outstanding flavor...its a perfect veggie dish for a Sunday brunch...but can also be served for breakfast, lunch or dinner for any day of the week.

Frittata is an egg based dish originating in Italian cuisine. Think of a large omelet baked in your oven with all the goodies mixed throughout instead of tucked inside.My favorite frittata combination is this one right here, and I was lucky enough to still have duck eggs leftover from my latest farmer's market excursion when making it this time around so I was able to use 2 fewer eggs. Lol.Make sure you use an oven-safe skillet for this dish because you'll be going from stove top to oven.

I wanted to eat a fluffy frittata. So, I made this by adapting Bill Granger's fluffy scrambled eggs.It's important to fold the eggs. It's really delicious with black pepper! But, since I have kids, I made it with white pepper. You can also use a 26 cm frying pan; however, it may be hard to get in and out of the oven and may be heavy, so be careful. Recipe by Shake25

I made this for my lunch to take to work. Made it last night, brought it in for lunch! Have as a main meal with a salad or even a picnic #frittata #lunch #dinner #mainmeal #picnic

#mycookbookBored with your everyday omelette or scrambled eggs? Try this baked eggs. It’s so soft and delicious.It feels like it’s melted in your mouth. Yummmm 😋😋😋 If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘PS I uploaded a simple video how to make this recipe in my Instagram 🙏🏻

I had never eaten a frittata, let alone made one, but this wasn't terribly difficult and was an interesting way to have breakfast for dinner with ingredients I already had around the house. NOTE: You can remove the ribs/seeds from half or all of the jalapeno if you don't want the heat.

I made this in order to get rid of the leftover cottage cheese and dill. I used to always make frittatas with Parmesan cheese, but the cottage cheese makes it moist. The refreshing taste of cottage cheese also goes well with the fragrance of the dill. I really like this I turned it into a recipe so that I could remember how to make it.I used an 18 cm frying pan.I used strained cottage cheese, but you can use whatever type you like. When mixing the cheese with the egg in Step 1, break apart large clumps of cheese. Recipe by Usagi no Cima

A simple and quick vegan main dish. With chickpea flour, it's easy to skip the eggs, and with the tender zucchini available this time of year, it's even faster because you just need to grate them and use them raw. I baked it in the oven, but you can also cook it in a pan, making smaller, thinner frittatas. It's delicious when just warm 😊

In Iranian cuisine, kookoo ( frittata) refers to a dish with fried vegetables or meat and egg. This kind of dish has a very beautiful crunchy texture.Today’s recipe is potato frittata ( koo koo sib zamini) made with chives, mint and eggs. Koo koo would be served warm or cold and leftovers are even more delicious so if you prepare ahead and serve it next day, still taste would be just delicious.

This is an improvised frittata based on a recipe from How to Cook Everthing by Mark Bittman. We were out of fresh vegetables, so just had to use what was in the cupboard, which is one reason there are no precise measures listed in the recipe. To spruce it up you could add pico de gallo, salsa, or cooked frozen spinach or other veggies you like.

I bought a bunch of zucchini on sale, so I wanted to make a filling dish that would use a lot of it.This time I used pre-mixed herb seasoning, but just salt is fine, too. Season with salt to taste. Recipe by papico13

I use leftovers as much as possible and try to repurpose them. Last night we had leftover steak and some sautéed mushrooms which does not happen very often. 😊. A Frittata is a delicious way to use leftovers and add some fresh veggies for a delicious breakfast.

I often make this with leftover pasta. Rather, I want to make this so I intentionally boil too much pasta (lol). Frittatas are usually made in the oven, but I came up with this frying pan version for simplicity.Use whatever you like for the ingredients. Spinach, bell peppers, mushrooms, broccoli, dried tomatoes and cut mini-tomatoes work well. You can also add ham or bacon. I think it's best if you cut the vegetables into small pieces, cook well until softened, then add the pasta and egg. Cover with a lid and cook slowly, but take care not to burn it. Recipe by KT121

I had a few leftover roast vegetables from the night before so I decided to add eggs and bake it. results were empty plates =)

Everyone loves Fritata, I wanted to recreate something that I had eaten in Tunisia that is similar to a Fritata but I love this better. You can mix the egg in with the ingredients and make small snack food parcels instead.

This particular recipe makes a light fritatta. Double the veggies and cheese and use 8 eggs for a more robust meal that can serve 6. I make 2 or 3 at once with different ingredients and freeze them. Add a few generous spoonfuls of ricotta or cottage cheese in the whisked eggs stage to get a more creamy result.