Recipes for "frittata"

Preheat the oven to 350 degrees F (175 degrees C).

Heat olive oil in an 8-inch, oven-safe skillet over medium heat. Add onion and season with a little salt and pepper. Cook, stirring until translucent, about 5 minutes. Add salmon and olives; cook and stir briefly to release the flavors.

In a medium bowl, whisk together eggs, milk, and cream. Pour over salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.

Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

In a bowl, combine the flour, salt and sugar. Gradually pour in the milk, stirring constantly, until a smooth batter is formed. Add the eggs, one at time, stirring well each addition. Stir in sliced bananas.

Heat oil and butter in a nine inch non-stick skillet over medium heat. Pour the mixture in by spoonfuls, spreading the mixture evenly across the pan. When the bottom has turned a golden brown, turn the frittata and cook over low heat until golden brown on the other side. Sprinkle with sugar and serve warm.

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill it with spinach mixture.

Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges, and serve.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.

Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.

Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.

Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.

Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Heat olive oil in a heavy 10-inch skillet over medium heat. Add leek and 1 pinch salt; cook, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add zucchini, jalapeño, and 1 pinch salt; cook until zucchini starts to become tender and pale green, about 5 minutes. Add asparagus; cook until bright green, about 1 minute. Add spinach and 1 pinch salt; cook until wilted, about 1 minute. Stir in potatoes; cook until heated through, about 5 minutes.

Beat eggs in a large bowl until well combined, at least 30 seconds; season with salt, black pepper, and cayenne pepper. Pour egg mixture over vegetables in the skillet over medium heat; stir in 3 ounces goat-milk feta cheese until evenly distributed. Top with remaining 1 ounce cheese. Transfer skillet to the oven.

Bake in the preheated oven until eggs are set, 12 to 15 minutes. Turn on the broiler when frittata nearly set; broil until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Heat oil in a frying pan with an ovenproof handle. Sauté onion, garlic, and bell pepper over low heat until vegetables are tender but not browned. Add zucchini and continue cooking, stirring occasionally, until tender but still crisp. Add potatoes and continue cooking, stirring frequently, until potatoes are heated through and starting to stick to the pan. Stir in chopped tomatoes and black olives and cook just until tomatoes begin giving up their juice.

Whisk eggs together with salt, pepper, oregano, and cayenne; pour over cooked vegetables.

Arrange tomato slices over the top and sprinkle mozzarella and Parmesan over tomato slices. Cook gently over low heat until eggs are almost set (firm around the edges and a bit runny in the middle).

Place the pan under the preheated broiler for 1 to 2 minutes, or until eggs are fully set and cheese is melted and slightly browned. Cut into wedges and serve.

Heat olive oil in a skillet over medium heat. Add red pepper and onion. Cook and stir until tender, about 5 minutes.

Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.

Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.

Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.

Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.

Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.

Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Combine zucchini, bell pepper, garlic, and salt in a large, oven-safe skillet. Add 1 cup water and simmer until zucchini is tender, 5 to 7 minutes.

Drain vegetables in a colander; discard garlic.

Heat oil in the same skillet over medium heat. Stir in onion, mushrooms, and butter; add drained vegetables. Cook and stir until onion is transparent, about 5 minutes. Stir in beaten eggs and season with salt and pepper. Reduce the heat to low and cook until eggs are set, about 5 minutes. Remove from the heat and sprinkle mozzarella cheese over top.

Bake in the preheated oven for 10 minutes. Remove from the oven and turn on the broiler.

Sprinkle Parmesan cheese over frittata. Place under the preheated broiler until cheese is bubbling and golden brown, about 5 minutes.

Remove from the oven and let stand for 5 minutes before cutting into 5 wedges and serving.

Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.

Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.

Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.

While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.

Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.

Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.

Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.

When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.

When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

Preheat the oven to 375 degrees F (190 degrees C). Cook chorizo in a large oven-proof skillet on medium-high heat until done, frequently stirring. Remove chorizo from the skillet, reserving drippings in the skillet. Set chorizo aside. Add spinach to the skillet; cook 2 minutes or just until wilted, frequently stirring. Stir in tomatoes, onions, and cooked chorizo. Remove from heat.

Whisk eggs and milk in a medium bowl until blended; stir in 1 cup of cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.

Bake 25 minutes or until knife inserted in center comes out clean.

Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.

Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.

While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.

Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.

Bake in the preheated oven until eggs are set, about 30 minutes.

Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.

Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.

Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.

Bake until eggs are set and cheese is melted, about 20 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan and line with parchment.

Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add spinach and cook, stirring, until just barely wilted, 1 to 2 minutes. Place a strainer over a bowl; transfer in spinach and let cool. When cool enough to handle, squeeze out all excess water, and set aside.

Crack eggs into a bowl; whisk with salt, black pepper, and cayenne until egg whites disappear. Refrigerate until needed.

Add remaining olive oil to the same skillet and place over medium-high heat. Add shallots, red pepper, and a big pinch of salt; cook, stirring, until peppers are nearly tender, about 4 minutes. Reduce heat to medium if vegetables are browning before getting tender.

Add potatoes, season to taste with salt, and, and cook, stirring, until potatoes are heated through and vegetables are tender, a few minutes more.

Add spinach and egg mixture, and cook, stirring, until a very soft scramble is formed. Turn off the heat and stir in cheese. Pour into the prepared pan. Tap the pan on the counter a few times to settle the contents down.

Bake in the preheated oven until a bamboo skewer inserted near the center comes out clean, 20 to 25 minutes. Cooking time will vary depending on how much or which vegetables you use in the frittata.

Let frittata cool for about 10 minutes, then remove from the pan. Frittata can be served hot, warm, at room temperature, or cold.

Set an oven rack in the upper third of the oven and preheat the oven's broiler.

Beat eggs and egg whites together in a mixing bowl until smooth. Whisk in parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly blended; set aside.

Heat olive oil in a 10-inch cast-iron skillet over medium heat. Add onion, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; cook and stir until onion softens and turns translucent, about 5 minutes. Stir in tomatoes; cook 1 minute. Add cooked Swiss chard; cook and stir until heated through. Pour in egg mixture, cover, and cook until edges of eggs are set, about 5 minutes. Uncover; sprinkle with Parmesan cheese.

Cook in the preheated broiler until cheese is golden brown and center of frittata has set, about 2 minutes. Let stand before serving, 3 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Drain artichoke hearts and reserve 3 tablespoons liquid. Chop artichoke hearts and set aside.

Heat 3 tablespoons reserved liquid in a large skillet over medium heat. Add green onions; cook and stir until wilted, 2 to 3 minutes.

Transfer green onions to a mixing bowl. Stir in artichoke hearts, Cheddar, eggs, crackers, parsley, garlic, hot sauce, salt, and pepper until well combined. Pour into a 9x13-inch baking dish.

Bake in the preheated oven until the center is puffy and no longer moist, about 40 minutes. Cool slightly before cutting into 12 squares.

Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.

Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.

Invert frittata onto a plate and garnish with parsley.

Preheat a 5.8-quart or larger air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.

Spray cooking spray on the bottom and sides of a small metal container, designed to be an inner pot, about 6 inches round and 4 inches high.

Add butter for flavor, insert inner pot into the air fryer, and melt butter for 45 seconds. Add bell pepper and onion and fry for 2 minutes.

Carefully remove the inner pot and stir in sausage crumbles. Sprinkle with Colby Jack cheese and set aside.

Crack eggs into a large bowl and whisk until well combined. Season with salt, pepper, and hot sauce; stir to combine. Pour egg mixture over sausage mixture in the inner pot and lightly mix together.

Return the inner pot to the basket of the air fryer and cook until the top of frittata is lightly brown and a toothpick inserted into the center comes out clean, about 12 minutes. Continue air frying in 30-second intervals until frittata has set. Serve warm or at room temperature with salsa.

Preheat oven to 425 degrees F (220 degrees C).

Whisk eggs and milk together in a large bowl.

Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.

Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.

Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.

Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

Preheat the oven to 325 degrees F (165 degrees C).

Melt butter in an oven-safe skillet over medium heat. Stir in asparagus and olive oil; cook until tender, about 10 minutes. Stir in mushrooms; cook about 5 minutes.

Whisk eggs, water, and thyme together in a bowl; pour into the skillet. Reduce heat to low; cover and cook 5 minutes.

Transfer skillet to the preheated oven; bake until eggs are no longer runny, 10 to 15 minutes. Top frittata with mozzarella cheese and Parmesan cheese. Turn on the broiler and broil until cheeses melt and are lightly browned.

Whisk the eggs in a medium bowl. Add the ricotta and Parmesan and whisk to combine. Stir in the salt, freshly ground black pepper, basil and thyme. Set aside.

Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high.

When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil.

Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5 to 6 minutes. Remove the pan from heat.

Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.

Over medium heat, reheat the skillet until the oil in the pan is hot. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg and zucchini mixture into the pan.

Without stirring, let the egg mixture cook for 2 to 3 minutes. Run a spatula along the edge of the frittata, separating the cooked edges from the pan as the eggs cook.

Continue to cook for 3 to 4 minutes longer, or until the bottom is golden brown and the top is beginning to set. It will still be slightly runny in the middle.

Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven.

Keep the oven door slightly open if you want and let the pan's handle stick out from the oven through the open door.

Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

(Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Slide the frittata from the plate back into the skillet. Let cook for a couple of minutes more until the bottom browns. Let rest in the pan for 2 to 3 minutes to allow it to set.)

Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and cut into wedges.

In a mixing bowl, whisk together the eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.

Simply Recipes / Annika Panikker

Heat olive oil in an ovenproof, stick-free skillet on medium heat. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and the sun-dried tomatoes (if using), and cook a minute more.

Simply Recipes / Annika Panikker

Add the spinach a handful at a time. Use tongs to mix with the onion. As the fresh spinach begins to wilt and make room in the pan, add more of the spinach to the pan.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Once the spinach has wilted, spread the mixture out evenly on the bottom of the pan. Pour the egg mixture over the spinach and onion.

Use a spatula to lift up the spinach mixture along the sides of the pan to let the egg mixture flow underneath.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Sprinkle bits of goat cheese over the top of the frittata mixture.

Simply Recipes / Annika Panikker

Lower the heat to low and cover the pan. Let cook on the stovetop 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times to see how well the frittata is setting.) The center should still be wiggly. Preheat the broiler.

Set the oven rack in the top third of the oven. Broil for 3 to 4 minutes until the top is golden. Remove from oven with oven mitts and let cool for several minutes.

Simply Recipes / Annika Panikker

Although the pan may be out of the oven for a few minutes, the handle is still very hot! To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!), take a piece of ice and melt it against the pan's handle to cool it down. Or use oven mitts to handle.

Cut into wedges to serve.

Did you love this recipe? Give us some stars below!

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

In an 8 to 9-inch oven-proof stick-free pan (like hard anodized aluminum with stainless handle) or well seasoned cast-iron pan, melt butter on medium heat. Add the sliced leeks and gently cook until softened, about 10 minutes.

Once the leeks are cooked through and softened, add the artichoke hearts, tarragon, and salt. Cook until the artichoke hearts are warmed through, then remove from pan to a bowl and set aside.

In a medium bowl, whisk together the eggs and the cottage cheese.

In a small bowl, whisk together the flour, Parmesan, and baking powder.

Add the flour mixture to the egg mixture and whisk.

Stir the artichokes and leeks into the egg mixture. Note that the color of the mixture may change, don't worry if this happens, it will go back to normal when cooked.

Wipe out the pan with a paper towel. Then melt another tablespoon of butter into the pan on medium heat, and swirl along the bottom and sides to coat well. Pour the egg mixture into the pan, swirling to make sure the artichokes and leeks are evenly distributed.

Lower the heat. Cover the pan, slowly cook on the stove top for 12 to 15 minutes, until all but the center has set. You'll need to check every few minutes.

The heat should be high enough to set the mixture, but low enough so that the edges don't brown. This frittata benefits from slow, gentle cooking.

Place rack in upper third of oven. Preheat the broiler. When the frittata is mostly set, except for the center which is still wiggly, place the pan in the oven. Broil for 3 to 4 minutes until the top is lightly browned and the center has set.

Remove pan from oven. (Be careful about the hot handle! Use a pot holder. I like to run an ice cube over the handle to to be extra safe.) Use a blunt knife or a metal spatula to loosen the edges of the frittata from the pan. Gently insert the spatula under the frittata to loosen it from the bottom of the pan. Then gently slide the frittata onto a serving plate.

Garnish with chives or parsley to serve.

Set aside.

Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil.

Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.

Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes.

Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.

and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.

Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired.

Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.

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Heat the butter in a 10-inch ovenproof frying pan over medium heat.

Add the shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.

Add the sliced asparagus and cook for an additional 3 minutes.

Beat the eggs, ricotta cheese, and salt together, then stir in the chives and tarragon.

Pour the egg mixture into the pan and cook until almost set, but still runny on top, 4 to 5 minutes. While cooking, preheat the oven broiler.

Sprinkle Gruyere cheese over the eggs and put in the oven to broil until the cheese is melted and browned and the center is set, about 6 to 8 minutes.

Remove the pan from the oven with oven mitts and slide the frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long-handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.)

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Preheat the oven to 350°F. Grease a 12-cup muffin tin with olive oil and line each cup with parchment paper liners or standard cupcake liners. Lightly brush each cupcake liner with olive oil. I used about 1 tablespoon olive oil for both the muffin tin and the cupcake liners. Set it aside.

Simply Recipes / Alison Bickel

Trim off the woody, tough ends from the parsley, cilantro, and dill. Wash the herbs, scallion greens, and spinach. Use a salad spinner or set them on a clean kitchen towel to dry well.

Add the washed and dried parsley, cilantro, dill, scallions, spinach, and garlic into a food processor. Pulse a few times until the herbs and garlic are coarsely chopped. Scrape the sides of the bowl with a spoon as needed.

Add the remaining 2 tablespoons olive oil, eggs, turmeric, lime zest, flour, salt, and black pepper. Blitz until the herbs are finely chopped and evenly distributed into the egg mixture, about 5 seconds on high. The mixture should be chunky with visible pieces of herbs, not smooth like a smoothie.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Stir in the barberries and walnuts until evenly distributed. You can do this right in the food processor.

Spoon the kuku sabzi mixture evenly into the 12 muffin cups. Bake them for 20 minutes. When done, a wooden skewer or the tip of a knife gently poked in the center should come out clean. If not, pop them back into the oven for about 2 more minutes, but not more than 5 minutes.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Allow the kuku to cool in the muffin tins for about 10 minutes. Then, carefully peel away the liners. Serve warm, at room temperature, or cold from the fridge with a sprinkle of ground walnuts and barberries scattered on top.

Leftovers can be refrigerated tightly covered for up to 3 days.

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Simply Recipes / Alison Bickel

Butter a 2-quart baking dish.

In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside.

Add the the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and 1/4 teaspoon of salt. Cook, stirring often, until the spinach wilts. Remove the pan from the heat and cool for a few minutes.

Stir in the crumbled feta cheese.

In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, 1/2 teaspoon of salt and pepper.

Transfer the spinach filling from the pan into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.

Bake for 40 to 45 minutes, or until the eggs are set. You can check with a paring knife inserted in the middle; the eggs should be set and no longer be runny.

Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave.

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Grease two 12-well mini-muffin tins with a little butter or olive oil.

Heat a couple quarts of water to boiling in a pot. Add a teaspoon of salt to the water. Add the chard leaves to the boiling water. Boil until just tender, 2 to 4 minutes. Remove from pot and rinse in cold water to stop the cooking. Squeeze out excess water. Then chop finely and set aside.

Melt butter in a small sauté pan on medium heat. Add the minced shallots and mushrooms. Cook for 5 to 6 minutes until the shallots are translucent and the mushrooms are soft. Stir in the oregano.

Preheat oven to 325°F (160°C). Stir salt and pepper into the beaten eggs. Pour eggs into a measuring cup with a pouring edge or spout to make it easier to fill the wells of mini-muffin tins. Fill the wells a quarter of the way.

Distribute the mushroom shallot mixture, chard, and feta in even amounts throughout the muffin tin wells. Then top with the remaining egg mixture.

Bake for 20 minutes. If you want, finish by browning under the boiler for a minute or two, until lightly browned.

Loosen the mini frittatas from the pan using a wooden skewer. Serve warm or at room temperature.

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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). If you don't have a 10-inch oven-proof skillet, lightly grease a 7x11-inch baking dish.

Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.

Whisk eggs, milk, melted butter, salt, and pepper together in a bowl; pour into oven-proof skillet or prepared baking dish. Sprinkle with green onions and crumbled bacon. Cover with Cheddar cheese.

Bake in the preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

Mix eggs, flour, baking powder, and salt together in a large bowl. Stir in cottage cheese, Cheddar cheese, chile peppers, and melted butter. Pour into the prepared baking dish.

Bake in the preheated oven for 15 minutes. Reduce the heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes.

Remove from the oven and allow to cool slightly before cutting and serving.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

In a cast iron skillet, heat oil over medium heat. Add onions and cook slowly, stirring occasionally, until onions are soft.

Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.

Gather all ingredients.

Heat olive oil in a medium skillet over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.

Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.

Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.

Slice and enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.

Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Cook sausage in a large nonstick skillet over medium heat until hot, 4 to 5 minutes. Stir in potatoes.

Whisk eggs, cheese, salt, and black pepper together in a large bowl; pour over sausage mixture in the skillet. Cook over medium-high heat for 2 minutes, occasionally lifting the edge with a spatula and tilting the skillet to allow uncooked egg to flow underneath. Do not stir.

Reduce heat to medium-low; cover the skillet. Cook until eggs are set, 14 to 17 minutes.

Top frittata with tomatoes and green onions. Cut into 8 wedges; serve.

Preheat an air fryer to 360 degrees F (180 degrees C). Spray a nonstick 6x2-inch cake pan with cooking spray.

Combine sausage, eggs, cheese, bell pepper, green onion, and cayenne pepper in a large bowl; mix well to combine.

Pour egg mixture into the prepared cake pan.

Cook in the preheated air fryer until frittata is set, 18 to 20 minutes.