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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Breakfast Egg Bake

Breakfast Egg Bake

by | Jul 17, 2014 | Recipes

Breakfast Egg Bake

Convenient refrigerated crescent rolls create a golden border around this all-in-one breakfast dish. Great way to start the day from Red Gold! Breakfast Egg Bake
Ingredients
  • 4 CUPS FROZEN HASH BROWNS WITH ONION AND PEPPERS, O’BRIEN STYLE
  • 1½ CUPS SHREDDED COLBY-MONTEREY JACK CHEESE
  • 6 EGGS
  • ½ CUP MILK
  • 1 TEASPOON GARLIC HERB BLEND
  • ½ TEASPOON SALT
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 5 SLICES PRECOOKED BACON, CUT INTO ½ INCH PIECES
  • 1 (8 OUNCE) CAN CRESCENT ROLLS
 
Instructions
  1. SPRAY AN 11X7 INCH BAKING DISH WITH COOKING SPRAY. SPREAD POTATOES IN BOTTOM OF BAKING DISH. ADD CHEESE; STIR GENTLY TO MIX.
  2. BEAT EGGS IN MEDIUM BOWL; ADD MILK, GARLIC-HERB BLEND, SALT AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO; BEAT UNTIL WELL BLENDED. POUR OVER POTATO-CHEESE MIXTURE AND TOP WITH COOKED BACON. COVER AND REFRIGERATE OVERNIGHT.
  3. PREHEAT OVEN TO 350O F. UNCOVER AND BAKE FOR 30 MINUTES. REMOVE FROM OVEN.
  4. SEPARATE DOUGH INTO 4 RECTANGLES AND CUT OUT A FEW SHAPES FROM EACH RECTANGLE. PLACE RECTANGLES OVER HOT POTATO MIXTURE SO CORNERS OF RECTANGLES MEET IN CENTER; DO NOT SEAL SEAMS. PRESS EDGES TO SIDE OF BAKING DISH AND PLACE CUT-OUT SHAPES ON TOP OF RECTANGLES.
  5. RETURN TO OVEN AND BAKE AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. LET STAND 10 MINUTES BEFORE SERVING.
 
 
 
 
 
 


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