Garden Style Frittata

Garden Style Frittata

by | Jul 7, 2016 | Recipes

Garden Style Frittata

Prep time:  
Cook time:  
Total time:  
 
Serves: 6 servings
 
Great for last minute Sunday brunch! Quick and easy. You can even cut it into small pieces and serve as finger food! Enjoy this great recipe from Red Gold –
Ingredients
  • 6 LARGE EGGS
  • ½ CUP GRATED ROMANO CHEESE
  • 6 MEDIUM FRESH SAGE LEAVES, TRIMMED AND THINLY SLICED
  • SALT AND BLACK PEPPER TO TASTE
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 6 MEDIUM SCALLIONS, TRIMMED AND THINLY SLICED
  • 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, OR 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES WITH GREEN CHILIES, DRAINED
 
Instructions
  1. IN A LARGE BOWL BEAT EGGS LIGHTLY WITH A FORK. STIR IN CHEESE, SAGE, SALT AND BLACK PEPPER. USING A MEDIUM NONSTICK SKILLET WITH AN OVENPROOF HANDLE, HEAT OIL OVER MEDIUM HEAT.
  2. RESERVE 1 TABLESPOON OF SCALLION GREENS. COOK REMAINING SCALLIONS IN OIL UNTIL LIMP, ABOUT 2 MINUTES. ADD EGGS; REDUCE TEMPERATURE TO LOW AND COOK 3 MINUTES. DRAW EGG MIXTURE AWAY FROM SIDES OF PAN WITH WOODEN SPOON SO UNCOOKED PORTION OF EGGS RUNS TO THE SIDE.
  3. PLACE PETITE DICED TOMATOES OVER TOP AND COOK UNTIL EGGS ARE STARTING TO SET, 2 TO 3 MINUTES. SPRINKLE SCALLION GREENS ON TOP. PLACE UNDER BROILER 1 TO 1½ MINUTES TO SET AND BROWN THE TOP.
 
 
 
 
 
 
 


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Skillet Chicken Parmesan

Skillet Chicken Parmesan

by | Jul 6, 2016 | Recipes

Skillet Chicken Parmesan

A complete chicken and pasta dinner prepared in just one skillet—no colander needed. Boneless chicken breasts are topped with crushed garlic croutons as a clever way to avoid the breading and frying step in traditional Chicken Parmesan.

Check out this recipe from Del Monte – Skillet Chicken Parmesan

2 cans (14.5oz.ea.) Del Monte® No Salt Added Diced Tomatoes, not drained

1 can (8oz.) Del Monte® Tomato Sauce

1 can (14.5oz.) Del Monte® No Salt Added Cut Green Beans, drained

1½ tsps. dried oregano [or 2 Tbsp. fresh oregano], divided

½ tsp. garlic powder

8 oz. dry rotini pasta, (3 cups)

4 boneless, skinless chicken breast halves, about 1 1/2 lb.

2 Tbsp. grated Parmesan cheese

½ cup finely crushed garlic croutons

Directions
  1. COMBINE DICED TOMATOES, TOMATO SAUCE, GREEN BEANS, 1 TSP. OREGANO, GARLIC POWDER AND 3/4 CUP WATER IN A DEEP 12-INCH SKILLET. BRING TO A BOIL; ADD PASTA, STIR AND REDUCE HEAT TO A SIMMER.
  2. PLACE CHICKEN BREASTS OVER PASTA. COVER AND SIMMER ON MEDIUM-LOW HEAT 10 MINUTES. TURN CHICKEN AND STIR PASTA. SPRINKLE CHICKEN WITH PARMESAN AND REMAINING OREGANO. COVER AND SIMMER ADDITIONAL 5 TO 10 MINUTES OR UNTIL PASTA IS DONE AND CHICKEN IS NO LONGER PINK INSIDE.
  3. SPRINKLE CHICKEN WITH CROUTONS BEFORE SERVING. GENTLY STIR PASTA AND SEASON TO TASTE WITH SALT AND PEPPER, IF DESIRED.
Serves 4
Prep Time – 5 minutes
Cook Time – 25 minutes
 
 
 
 
 
 
 


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