Roasted Bell Pepper, Red Potato, Broccoli and Provolone Frittata for Two

Not only are Frittatas delicious, but they're a great way to use up leftover meat, veggies and cheese. They really are a versatile dish and can be enjoyed any time of day, breakfast, lunch or dinner! They're the perfect dish to serve for Brunch or overnight guests because they can be made ahead of time and don't have to be served hot. I like to make them on Sunday mornings while I'm enjoying my first cup of coffee served with homemade biscuits fresh out of the oven, fresh fruit and a side of bacon or sausage (if there's no meat in the frittata).

 

This morning I made a Roasted Red Potato, Roasted Red Bell Pepper, Broccoli and Sharp Provolone Frittatta just for two! The Roasted Red Potatoes were frozen so I baked those in the oven before adding to the Frittata. I also sautéed the Broccoli until tender-crisp to achieve the desired texture.

 

For more Frittata ideas, check out these other delicious LiveBakeLove Frittata recipes:

 

Hatch Chile Chorizo Frittata

 

Spinach Tomato and Herbed Feta Frittata

 

 

 

Roasted Red Pepper, Potato, Broccoli and Provolone Frittata for 2

Ingredients:
5 eggs
2 tablespoons milk
salt & pepper to taste
1/4 cup grated cheese (I used sharp provolone)
1/2 cup coarsely chopped broccoli florets
1/4 cup roasted red bell pepper, sliced
3/4 cup roasted red potatoes, coarsely chopped


** If you'd like to add meat to this dish, some cooked Italian Sausage would be great. Just cook it in the same skillet before cooking the broccoli. Or just serve meat on the side like I did!
 

Directions:

Turn oven to broil

Add eggs, milk, salt and pepper to a medium bowl and whisk to combine. Add cheese.

Add 2 tablespoons Olive Oil and 1 tablespoon butter to a small oven proof skillet (mine was 6") over medium-low heat. Add broccoli, season with salt and pepper and sauté until crisp, tender about 1 min. Tip: Most skillets are oven proof. If yours has a plastic handle, cover in a few layers of foil before placing in the oven.

Add the sliced red pepper and chopped potato to the skillet making sure they are evenly distributed.

Pour in the egg mixture and cook over low heat until eggs are almost set. During the cooking process, run your rubber spatula along the edges to pull the cooked egg slightly towards the center and allow the uncooked egg to flow to the edge.

When eggs are just about set, place the pan in the broiler and cook until puffy and completely set. Don't overcook or your eggs will be tough.

Remove from oven and allow to set for 15 minutes.

Serve warm or at room temperature. Any leftovers can be stored in an air tight container in the fridge and reheated for a few seconds in the microwave.

Baked Egg Skillet with Crispy Hashbrown Crust

I think I've already mentioned that breakfast is my favorite meal. I love spending Sunday mornings savoring a cup of coffee and taking my time making a leisurely breakfast while everyone is sound asleep. But sometimes there are days when you just want something quick, simple and easy. This Baked Egg Skillet is just that; quick, simple, easy and delicious! Eggs baked on top of a crispy bed of potatoes topped with cheese and garnished with salsa, sour cream, green onions and avocado....or just leave it plain if you like!

Baked Egg Skillet with Crispy Hash Brown Crust
Serves 2-4

Ingredients:
1 1/2 cups shredded fresh potatoes
4 large eggs
3/4 cup shredded cheese (I used colby and monterey jack)
2 tablespoons extra virgin olive oil
Salt, pepper and paprika
Garnish: salsa, sour cream, sliced green onions, sliced avocado


Directions:

Shred the potatoes using your food processor or box grater. Place the potatoes between two dish towels or layers of paper towels and pat/squeeze to remove moisture. Once the potatoes are dry set aside while you prepare your pan. Note: Instead of grating your own potatoes, use "Simply Potatoes" which are alread pre-shredded and don't have a lot of moisture.

Heat the olive oil in a 9" cast iron or oven proof nonstick skillet over medium high heat. Add the potatoes and spread into an even layer. Press firmly to compact the potatoes to ensure they stick together. Sprinkle with salt, fresh ground pepper and paprika.

Cook undisturbed for 3-4 minutes or until golden brown. Using a large spatula, flip the hash brown over.

I used a large fish spatula to flip, but if you don't have one use any large spatula (or 2 spatulas)

Continue to cook on the reverse side another 3-4 minutes. At this point, preheat your broiler.

Remove the pan from the stovetop and crack the eggs in a single layer over the top of the hash brown. Sprinkle with salt and pepper then top with cheese.

 Place in the oven and broil until desired doneness is reached, approx 5 minutes for runny yolks or 7 minutes for firm yolks.

Tip: If your skillet has handles that you are not sure are oven proof, just cover them with a few layers of foil to protect them.

Remove from oven, slice and serve with desired garnish. Enjoy!

Recipe adapted from Two Tarts

Spinach, Tomato and Herbed Feta Frittata

Yvonne's posting on her Cherry Lemon Scones put me in a breakfast kinda mood. Breakfast is actually my favorite meal of the day (I even like to eat breakfast for dinner) and Frittata is one of my favorite things to make due to their versatility. A Frittata is essentially an Italian Omelette but much easier to make. They can be customized to suit any taste by using any combination of meat, vegetables and cheese you like. It's also great for cleaning out your fridge like I usually do!


Usually the cooking process for a Frittata starts off on the stove top and then finishes up in the oven or under the broiler after the eggs have set. Since I didn't have time to stand over the stove top waiting for eggs to set, I simplified the process by only cooking some of the ingredients on the stove top then whisking them all together and doing the rest of the cooking in the oven.

Ok, here's the cleaning out the fridge part....I had spinach, tomatoes, green onions and feta cheese so this is what I came up with.


Spinach, Tomato and Feta Frittata

Ingredients:
6 large eggs
3 large egg whites
3 Tablespoons lowfat milk (you can also use whole, skim, soy, heavy cream, half & half or water)
1/2 tsp kosher salt (since I was using a salty cheese I only used 1/2 tsp but you can add more if you like)
1/2 tsp fresh ground pepper
2 cups fresh spinach
3/4 cup cherry or grape tomatoes, sliced in half lengthwise
1 T Extra Virgin Olive Oil
1/2 cup green onions or chives, chopped
2 garlic cloves, minced
1/2-3/4 cup feta cheese (I used Meditteranean Herbed Feta since that's what I had)
Note: I usually add 1/2 cup chopped fresh parsley to my Frittatas but didn't have any on hand this time

Directions:

Preheat oven to 375. Spray a 9" glass pie plate or other type of glass baking dish with nonstick spray.

In a small skillet, heat 1 T olive oil over medium heat. Add green onions and saute for approx 1 minute. Reduce heat to medium-low (to prevent garlic from burning). Add garlic and saute for 30 seconds just to remove some of the raw garlic flavor. Add the spinach and cook just until wilted. This will happen pretty quickly. Set aside.

In a large bowl, whisk together the eggs, egg whites, milk, salt and pepper. Add the spinach mixture and stir to combine. Pour into the prepared pie plate/baking dish. Top with the tomatoes and sprinkle with the feta cheese.

Note: You can use all whole eggs instead of a combo of whole eggs and whites but I wanted to reduce some of of the cholesterol. Also, some people like to use water or half and half instead of milk. I usually use whatever I have.

Bake for approx 15- 20 minutes or until eggs are completely cooked and set in the center. Since all ovens are different, start checking after 15 minutes and continue to check until done. Remove from oven. Sprinkle with more cheese if you like. Note: Your frittata will look nice and puffy when you remove it from the oven but will settle/deflate as it cools. This is normal.

Serve warm or room temperature directly from the baking dish or remove to a platter.

Store leftovers in the fridge for up to 2 days.

Tip: To make mini Frittatas, bake in muffin pan sprayed with non-stick cooking spray. Cooking time will be less. I like to use the silicone muffin pans when making mini Frittatas.

Easy All-in-One Breakfast Muffns

Easy All-in-One Breakfast Muffins

I have to confess that this recipe actually came about by accident. It was a Friday morning and I was planning to make mini-quiche using ready-made biscuit dough for the crusts to bring to work to share with some co-workers. The night before I had inadvertantly bought the Grands biscuits, the kind that puff up quite a bit instead of the regular biscuits. Not realizing my mistake, the next morning I proceeded with the recipe as planned. Pulling them out of the oven, I was surprised to see muffins with egg, sausage and cheese in them instead of the quiche I had envisioned. Not having the time (or the ingredients) to remake, I brought them to work anyway and my co-workers loved them! The "mistake", which I didn't own up to at that time, turned out to be a big success. Don't you love it when life works out that way?

This recipe is also a favorite with my husband and kids. It's a quick, easy breakfast treat they can grab on the go. They can be made ahead, stored in the refrigerator and reheated as needed. Also, they can be customized to suit all tastes, even the pickiest of eaters: omit the meat and add your choice of vegetables for vegetarians, saute bell peppers, onions and mushrooms and add to to the cooked sausage for more adventurous appetites, use turkey sausage instead of pork, subtitute a different combination of cheeses...the choices and possibilities are as endless as your imagination....


Easy All-in-One Breakfast Muffins
Makes 12

Ingredients:
1 can Pillsbury Grands Butter Tastin' Biscuits
1/3-1/2 of a 16 oz roll of Jimmy Dean Regular Pork Sausage
4 eggs
1 1/2 T milk
Salt & Pepper to taste
1 1/2 cups of shredded cheese (I used a combination of cheddar and monterey jack)

Directions:

Preheat oven to 350

Spray a 12 cup regular size muffin pan with non-stick cooking spray. Set aside.

In a small skillet or sauce pan, cook the sausage over medium heat until browned and no longer pink. Remove to paper towl-lined plate to drain.

Open the can of biscuits and separate. Cut about 1/4 off of each biscuit. Combine 2 of the scraps together to form 4 additional biscuits. You should have a total of 12 biscuits.

Shape each biscuit into a flat disk. Place on a cutting board and using the heel of your hand flatten until they are big enough to fit into the bottom and most of the way up the sides of each muffin cup.

Biscuits shaped into disks

Flattened biscuits ready to go into the muffin pan

Place in the muffin cups.

It's ok of the dough doesn't go all the way up the sides, the biscuits will puff up as they bake

Divide the cooked sausage evenly between the biscuit lined muffin cups.

Crack the eggs into a measuring cup. Add the milk, season with salt & pepper and whisk to combine. Pour on top of the sausage, dividing evenly.

Sprinkle each muffin with cheese.

Bake at 350 for approx 20-25 minutes or until the muffins are golden brown and done and the eggs are set.

Remove from oven and allow to cool for a few minutes in the pan. Remove from the pan and serve warm.

Can be reheated in the microwave for 10-15 seconds.

Store covered in an air-tight container in the refrigerator for 2-3 days.