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: Italian Tomato Eggs

Breakfast: Italian Tomato Eggs

by | Feb 8, 2014 | Recipes

Breakfast: Italian Tomato Eggs

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Perfect for breakfast, brunch, dinner or a family gathering. Sauce may be made several days ahead and reheated just before serving.
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL, PLUS EXTRA FOR BRUSHING ON BREAD
  • 1 CUP CHOPPED ONION
  • ½ CUP THINLY SLICED AND CHOPPED FENNEL OR ANISE (OPTIONAL)
  • 1½ TEASPOONS MINCED GARLIC
  • 1 (28-OZ.) CAN TOMATO PUREE
  • 2 TEASPOONS DRIED ITALIAN HERB SEASONING
  • 1 TEASPOON SUGAR, OR TO TASTE
  • SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 6 (1-INCH THICK) SLICES RUSTIC ITALIAN BREAD
  • 1¼ CUPS SHREDDED ITALIAN BLEND CHEESE
  • 6 FRIED EGGS, SEASONED WITH SALT AND PEPPER
  • SHREDDED PARMESAN CHEESE AND SNIPPED FRESH BASIL
 
Instructions
  1. HEAT OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT.
  2. ADD ONION, FENNEL AND GARLIC; COOK, STIRRING FREQUENTLY, FOR 10 MINUTES TO SOFTEN.
  3. STIR IN TOMATO PUREE, HERBS AND SUGAR.
  4. COOK, UNCOVERED, OVER MEDIUM-LOW HEAT FOR 45 MINUTES OR UNTIL TOMATO SAUCE IS VERY THICK, STIRRING FREQUENTLY TO MAKE SURE SAUCE DOES NOT SCORCH ON THE BOTTOM.
  5. BRUSH ONE SIDE OF EACH BREAD SLICED WITH OLIVE OIL AND PLACE ON A FOIL-LINED BAKING SHEET.
  6. TOP EACH WITH 3 TABLESPOONS SHREDDED CHEESE AND PLACE IN A HOT OVEN OR UNDER THE BROILER FOR A FEW MINUTES OR UNTIL CHEESE IS MELTED AND EDGES ARE LIGHTLY BROWNED.
  7. TOP EACH WITH A FRIED EGG, A GENEROUS SPOONFUL OF TOMATO SAUCE, PARMESAN CHEESE AND FRESH BASIL TO TASTE.
  8. RECIPE MAY BE DOUBLED.
  9. TIME SAVING TIP: SUBSTITUTE 2 CUPS PREPARED PASTA SAUCE FOR TOMATO SAUCE RECIPE ABOVE.
  10. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 350, FAT: 15G, SATURATED FAT: 6G, TRANS FAT: 0G, CHOLESTEROL: 235MG, SODIUM: 1030MG, POTASSIUM: 712MG, CARBOHYDRATES: 37G, FIBER: 4G, SUGAR: 9G, PROTEIN: 18G, VITAMIN A: 25%, VITAMIN C: 30%, CALCIUM: 30%, IRON: 25%
 
 
 
 
 
 
 
 
 
 
 


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