3 Breakfast Frittatas


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New research (again with the new research) indicates that eating whole eggs may be better than sticking with just the egg whites.  Good news for me as I like the yellow color of
whole scrambled eggs much better than washed-out white.  The thinking is that while both types of scrambled eggs have many similar vitamins and minerals, the egg yolks help to increase HDL which is the “good” cholesterol.  It also sends more cholesterol to the liver to be eliminated.  Also, the extra protein will keep you satisfied longer.  These recipes come from “Mens Health” magazine, as well as the info.  I trust them, do you?
Greek Frittata
Ingredients:
  • 8 large eggs
  • 1/3 cup milk
  • 1 cup frozen chopped spinach, thawed
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons pine nuts
  • salt
  • freshly ground black pepper
Instructions:

Preheat your oven to 375 degrees F; grease an 8 or 10-inch oven safe skillet or cake pan.  Cast iron is nice and distributes heat evenly.

In a large bowl, whisk the eggs and milk until a little frothy and well blended.  Stir in spinach, goat cheese, and pine nuts.

Pour the mixture into the prepared skillet and season with salt and pepper.  Bake until the frittata is set, about 25 minutes.

Let cool about 10 minutes, then cut into wedges and serve.

Makes 4 servings.
Tex-Mex Frittata
Ingredients:
  • 8 large eggs
  • 1/3 cup milk
  • 1/2 cup canned green chiles, drained and chopped
  • 1/2 cup grated Monterey Jack cheese
  • 1/4 cup chopped green onions
  • salt
  • freshly ground black pepper
Instructions:

Preheat your oven to 375 degrees F; grease an 8 or 10-inch oven safe skillet or cake pan.  Cast iron is nice and distributes heat evenly.

In a large bowl, whisk the eggs and milk until a little frothy and well blended.  Stir in chiles, cheese, and green onions.

Pour the mixture into the prepared skillet and season with salt and pepper.  Bake until the frittata is set, about 25 minutes.

Let cool about 10 minutes, then cut into wedges and serve.

Makes 4 servings.
Italian Frittata
Ingredients:
  • 8 large eggs
  • 1/3 cup milk
  • 1/2 cup chopped prosciutto
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • salt
  • freshly ground black pepper
Instructions:

Preheat your oven to 375 degrees F; grease an 8 or 10-inch oven safe skillet or cake pan.  Cast iron is nice and distributes heat evenly.

In a large bowl, whisk the eggs and milk until a little frothy and well blended.  Stir in prosciutto, Parmesan, tomatoes, and basil.

Pour the mixture into the prepared skillet and season with salt and pepper.  Bake until the frittata is set, about 25 minutes.

Let cool about 10 minutes, then cut into wedges and serve.

Makes 4 servings.