Make a hearty fall frittata for your dinner

This satisfying main dish is easy to put together with seasonal veggies and will satisfy almost any palate
Eggs are one of nature’s perfect foods, and one of the best ways to prepare a quick and easy, yet hearty, fall dinner is to make a frittata. The perfect frittata is creamy, custard-like, and full of vegetables and perhaps some meat. It is not dry, sponge-like or bland. They can also be the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe because you can get creative with the filling. They transport well, so you can bring slices to tailgate parties or pack them up for work lunches. And leftover frittata is versatile as well. You can serve leftover frittata chilled, let it come to room temperature or gently warm individual slices in the microwave or oven. Use a slice as a sandwich filling or break it up for easy breakfast tacos. Frittatas can be intimidating but they’re very easy to make if you know what you’re doing. When making frittatas, it’s recommended to use full-fat dairy to ensure your dish isn’t too watery. If you omit dairy altogether, your frittata will be more eggy and less creamy. You should also cook your vegetables until they’re tender and seasoned before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. A large frittata made with one dozen eggs can accommodate as much as three cups cooked vegetables, Cheese offers extra flavor and increases the creamy factor. Soft cheeses like goat cheese are a good choice, as are sharp cheddar and Parmesan. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture or reserve some for topping the frittata. And take care not to overcook your frittata. Keep an eye on it while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remember, the frittata will continue cooking once you remove it from the oven due to residual heat. Following are some frittata recipes from Brunchtime Spicy Chickpea Frittata 6 eggs 1/4 cup finely grated Parmigiano-Reggiano cheese 1 cup packed spinach leaves, coarsely chopped 2 tablespoons olive oil 1/4 cup diced leek 1/4 cup minced carrot 1 fresh cayenne peppers, chopped 1 cup cooked garbanzo beans, drained, thoroughly dried 2/3 cup diced tomatoes 1/2 teaspoon red pepper flakes, optional Whisk together eggs and cheese until creamy. Fold in spinach and set aside. Heat oil over medium heat in an oven-proof skillet. Saute leek, carrot, and cayenne peppers until the leek is translucent, 4 to 5 minutes. Add chickpeas and tomatoes. Saute about three minutes, until warmed through. Add egg mixture to the skillet and cover. Cook mixture undisturbed for four to five minutes, until the edges of the frittata have firmed and slightly browned. Reduce heat to medium-low and cook until the whole frittata has firmed except the very middle. Set oven rack about six inches from the heat source and preheat broiler. Place frittata under the broiler for one to three minutes to firm and brown the top. Allow frittata to cool before serving. Top with red pepper flakes, if desired, and serve warm or at room temperature. Mini Ham and Swiss Frittatas Cooking spray 6 slices Swiss cheese, finely chopped 6 slices deli ham, finely chopped 8 eggs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper Toss cheese and ham together in a bowl, then distribute evenly between the 24 mini-muffin cups coated with cooking spray. Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl. Pour equal amounts over ham and cheese in muffin cups. Bake in a 375-degree oven about 12 minutes, until tops turn light golden brown. Remove frittatas form cups with a spoon. Italian Frittata 1/2 cup diced salami 1/2 cup artichoke hearts, drained and chopped 1/2 cup chopped cherry tomatoes 1 4.5-ounce can sliced mushrooms, drained 6 eggs 1/3 cup milk 2 green onions, chopped 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon onion powder 1 teaspoon salt Ground black pepper 1/3 cup grated Parmesan cheese 1 cup shredded mozzarella cheese Heat a skillet over medium heat, then cook salami, artichokes, tomatoes and mushrooms about four minutes, stirring frequently, until heated through. Transfer salami mixture to a shallow, greased two-quart 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 and Parmesan cheeses. Bake in a 425-degree oven about 20 minutes, until eggs are set and cheese is melted. Kale and Smoked Salmon Frittata 2 tablespoons butter 2 cups chopped kale or to taste 2 tablespoons water 2 potatoes, cut into 1/4-inch slices 4 ounces smoked salmon, finely chopped 1 tablespoon capers 12 eggs, beaten 3 ounces crumbled feta cheese Heat butter in a large, oven-safe skillet over medium heat. Cook kale, stirring, about two minutes. Add water, cover skillet and cook, stirring frequently, about five minutes, until kale is wilted. Remove lid and cook, stirring frequently, two to three minutes, until water is evaporated. Mix potatoes, salmon, and capers into kale and cook, stirring, three to five minutes, until heated through. Set oven rack about six inches from the heat source and preheat broiler. Pour eggs over kale-salmon mixture and cook, stirring gently and scraping the bottom of the skillet to prevent sticking, about five minutes, until barely set. Sprinkle feta cheese over egg mixture. Broil about five minutes, until top is browned and eggs are set and puffed. Allow frittata to sit in skillet for a few minutes before serving. Ramen Noodle Frittata 2 3-ounce packages chicken-flavored ramen noodles 6 eggs 2 teaspoons butter 1/2 cup shredded cheddar cheese Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, then drain. In a medium bowl, whisk together eggs and seasoning packets from the noodles. Mix in noodles. Melt butter in a large skillet over medium heat. Add noodle mixture and cook over medium-low heat five to seven minutes, until firm. Cut into fourths and turn over to brown the other side for one to two minutes. Sprinkle cheese over the top and serve. Spicy and Cheesy Egg and Tomato Frittata 10 egg whites 2 eggs 1 cup shredded reduced-fat cheddar cheese 1 14.5-ounce can diced tomatoes with green chilies, drained Whisk egg whites, eggs and 1/2 cup cheddar cheese in a bowl. Coat an oven-safe skillet with cooking spray and place over medium heat. Cook egg mixture in the skillet about one minute, until the bottom of the eggs turn opaque. Cover skillet and cook four to five minutes, until eggs are nearly set. Spread diced tomatoes with chiles and remaining cheese over the eggs. Move the skillet to the oven and broil two to three minutes, until the eggs finish setting and the cheese is completely melted. Allow frittata to rest five minutes before slicing to serve. Pumpkin, Spinach, and Feta Frittata 4 cups cubed fresh pumpkin or butternut squash 1 10-ounce potato, peeled and coarsely chopped 4-1/2 ounces fresh spinach, chopped 7 ounces crumbled feta cheese 3/4 cup shredded cheddar cheese 8 eggs, lightly beaten 1 small red onion, thinly sliced Place pumpkin in a microwave-safe bowl. Cover and cook in microwave on full power for five minutes, until tender, stirring halfway through cooking time. Place potato in a microwave-safe bowl. Cover and cook in microwave on full power about four minutes, until tender enough to pierce with a fork. Combine pumpkin and potato in a large bowl. Add spinach, feta cheese, cheddar cheese and eggs, then stir. Transfer mixture to a 10-inch square baking dish that’s lined with parchment paper. Top with sliced onion. Bake in a 400-degree oven about 25 minutes, until firm. Allow to rest five minutes before serving. Rosemary, Bacon and Tomato Frittata 1 pound red potatoes, diced 12 eggs 1 cup grated Parmesan cheese 3/4 cup milk 1 tablespoon minced fresh rosemary Salt Ground black pepper 6 ounces bacon, cut crosswise into 1/2-inch pieces 1 large tomato, diced Place potatoes in a microwave-safe bowl. Cook in the microwave two to three minutes, stirring occasionally, until tender but still hold shape. Whisk eggs, Parmesan cheese, milk and half the rosemary in a bowl until smooth. Season with salt and pepper. Saute bacon in a large, oven-proof skillet over medium-high heat for four to five minutes, until almost crisp. Remove about 1/4 cup bacon and set aside. Drain all but two tablespoons bacon drippings from the skillet. Saute potatoes in remaining bacon drippings with remaining bacon one to two minutes, until bacon is crisp. Remove skillet from heat. Gently stir tomato and egg mixture into potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture. Bake in a 375-degree oven about 40 minutes, until eggs are set and frittata is browned. Cut frittata into wedges and serve. Muffin Pan Frittatas Cooking spray 1 tablespoon olive oil 1 cup chopped fresh asparagus 1/4 cup chopped green bell pepper 2 tablespoons chopped red onion 6 eggs 1/2 cup milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 cup shredded cheddar cheese Heat olive oil in a skillet over medium heat. Cook and stir asparagus, green bell pepper and onion in the hot oil five to 10 minutes, until softened. Whisk eggs, milk, salt and black pepper in a bowl. Mix cooked vegetables and cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each of 12 muffin cups that have been coated with cooking spray. Bake in a 350-degree oven about 20 minutes, until frittatas are set in the middle and lightly browned. Bacon Cheese Frittata 5 slices bacon 6 eggs 1 cup milk 2 tablespoons butter, melted 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup chopped green onions 1 cup shredded cheddar cheese Place bacon in a large skillet and cook over medium-high heat, turning occasionally, about 10 minutes, until evenly browned. Drain bacon on paper towels and crumble. Beat eggs, milk, butter, salt and ground pepper in a bowl. Pour into a lightly greased 7-by-11-inch baking dish. Sprinkle with onions, bacon and cheddar cheese. Bake in a 350-degree oven 25 to 30 minutes, until a knife inserted near the center comes out clean.



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