Tag: “gordon ramsay” frittata

Bell Pepper and Potato Frittata

Egg frittatas are my answer to an easy, inexpensive meal solution whether I’m having it for breakfast, lunch or dinner. For breakfast, I’ll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one’s vegetarian, perfect if you need a meatless Monday dish idea, and it’s naturally gluten-free.

I’m not sure if there’s anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn’t want to crack them. The yolks are so orange, it’s hard to believe I made this frittata with half egg whites.

Bell Pepper and Potato Frittata
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4th • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 144 • Fat: 6 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 1 g
Sodium: 127 mg (without salt) • Cholest: 186 mg

Ingredients:

4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
4 large eggs
4 large egg whites
kosher salt and pepper, to taste
1 teaspoon olive oil
1/4 cup minced shallots
1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
1/4 tsp garlic powder
1/4 tsp paprika

Ingredients:

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.

Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.

Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

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Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

by Pam on November 12, 2012

I love making individual frittatas for lunch. They are easy to make, healthy, and a great way to use up leftovers in your refrigerator. I am surprised that I have never tried adding cilantro to my frittatas before – it made such a wonderful addition to this dish. I loved the combination of flavors – spicy from the jalapenos, salty from the cheese & ham, and sweet from the baked tomatoes. I have a feeling I will be making this again very soon!

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

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Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

Yield: 1

Prep Time: 5 min.

Cook Time: 25-30 min.

Total Time: 30-35 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
1 slice of Canadian bacon ham, diced
3 slices of pickled jalapeno, diced
1 small slice of sharp cheddar, diced

2 grape tomatoes, sliced
1/2 tbsp fresh cilantro, chopped

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions

by Pam on September 27, 2012

I made this for breakfast yesterday and I absolutely loved it. I was craving a Peasant’s Omelet and a frittata so I decided to combine the two. It took a little more time to make because I had to pre-cook the potatoes but it was definitely worth the extra time. I loved everything about this little frittata and I can’t wait to make it again.

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork tender. Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place some of the potato into the mini baking dish; add a little bit of bacon, cheddar, and green onions.

Pour the egg mixture into the baking dish then place the remaining potatoes, bacon, cheddar, and green onions on top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

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Mini Baked Frittata with Potatoes, Bacon, Sharp Cheddar, and Green Onions

Yield: 1

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
3-4 baby potatoes, sliced />
1 piece of bacon, crumbled
1 tbsp sharp cheddar, grated

1 green onion, diced

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork tender. Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place some of the potato into the mini baking dish; add a little bit of bacon, cheddar, and green onions.

Pour the egg mixture into the baking dish then place the remaining potatoes, bacon, cheddar, and green onions on top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photo by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)