For the beginning, we clean the potatoes, wash them and then cut them into slices as for frying.
We wash the meat, then cut it into cubes.
Potatoes and pieces of meat will be boiled in water with a little salt and oil.
While they are boiling, we clean the onion, wash it and cut it into small pieces, and we will clean the garlic cloves, after which we will cut them into small pieces.
We will put the onion and the garlic in the stew with a little oil and a glass of water and we will leave it on the fire until they soften well and the water will decrease without it getting too hot in the oil.
Separately in a bowl we will beat the frothy eggs, with a whisk or mixer, in which we will add the mozzarella that we put on the grater, the sour cream and dill that we washed and then we chopped it finely. Stir until smooth, adding salt to taste.
In this composition we will add the potatoes and the meat (after they have boiled, we drained them of the juice and left them to cool a bit). Also here we will add onions and garlic, after which we will mix until all the ingredients are incorporated.
We will pour this composition in a tray that we greased with oil and then we covered it with flour.
Bake in the preheated oven and bake for 45 minutes on medium heat.
I ate with white cabbage salad but it goes better with something sour: cucumbers, donuts, to choose from.
Breakfast joy: Frittata with spinach and four kinds of cheese
Besides, I don't think it's wrong to say that in the morning you must eat like an emperor, at noon like a king, and in the evening like a beggar. So our first meal of the day is usually the finest, richest and most interesting.
Like the spinach frittata and four kinds of cheese I made this morning. How would you say & # 8222ou! & # 8221
Frittata with everything
Nothing slips better on the breakfast plate, in a weekend that promises relaxation and sweet do nothing, than a fine palette of colors, with the most inviting flavors.
In addition, no matter how big we are egg-in-the-morning lovers, the classic omelettes have to be changed, from time to time, with something else, without making such a big compromise that we give up eggs.
This frittata turned out huge, so she had the privilege of sitting at the table for both breakfast and dinner, next to a salad. He did his job!
• 200 ml of milk
• 150 gr of ham
• 100 gr Cedar cheese (or ordinary cheese)
• 30-40 gr butter
• 6 eggs
• 4 cloves of garlic, crushed
• ½ bell peppers, red
• ½ sweet potato (or normal), cut into cubes and baked beforehand
• Hot peppers
• Salt pepper
I don't even know if it can be called a proper recipe, because, in fact, this is the beautiful part of a frittata: you look for almost everything you have in the fridge and combine them as best you can. You don't have to be very good at cooking. What matters is good intention and, very importantly, knowing how to turn on the hob.
As I was still talking about "what's left in the fridge", I had a few cubes of sweet potatoes left over from the evening, baked with olive oil and a little garlic powder, so the frittata was exactly what they needed to fully fulfill their purpose.
In a first phase, I chopped all the ingredients: ham, cedar cheese, red onion and greasy goodbye, I beat the eggs and I placed them nicely, in the plate, to take a picture of them. No, this step is not part of the recipe. It's just pseudo-literature, to waste time.
Separately, I cleaned the garlic and chopped half of a hot pepper, then passed them both through the garlic juicer (I don't put my hand in the fire because it's called that).
In a saucepan I scrambled the ham cubes in butter, then I added onions, bell peppers, garlic and hot peppers (irreparably crushed), and when all the ingredients were combined into a large, scalded family, I poured on top. their beaten eggs.
I mixed, obviously, then added the cheese cubes, at which point I turned off the heat and covered the pan with a lid.
Meanwhile, in a larger saucepan, I greased the entire surface with butter, then sprinkled the sweet potato cubes. I put the sweet potato layer (with a spoon, not pouring), the whole composition of egg, vegetables and cheese, from the first pan. After leveling the layer of frittata, I covered the pan with a lid and left it on the fire for about 10 minutes.
When it was ready, I turned the omelette on a plate and "rained" it with grated Parmesan cheese.
Come on, good morning!
Spaghetti omelette or omelet pasta
You will remember this Italian omelette FRITTATA. This frittata paste is a cover or a first course with foundation. Because it contains abundant pasta in terms of the amount of eggs, we get a very compact omelet. It is an ideal recipe to have a picnic or leave it done in advance, simply to warm it up slightly before serving.
Eggs and pasta are not very tasty in themselves, so we will have to add a few extra ingredients, such as cheese and some vegetables.
Ingredient: 400 gr. of spaghetti, 100 gr. of arugula or fresh spinach, 200 gr. ricotta cheese (also works cow's cheese), 1 spring onion, 6 XL eggs, 2 tablespoons grated Parmesan cheese, olive oil, pepper and salt
Preparation: For starters, cook the spaghetti in plenty of boiling salted water until they are tender, ie al dente. Meanwhile, sauté the julienned chives in a pan with a little oil. Prepare the pasta, drain well and cool with cold water.
Now mix the pasta with the ricotta. Separately, beat the eggs with the Parmesan cheese, fresh vegetables, sauteed chives, salt and pepper to taste. Add the egg mixture to the pasta, stirring a little.
In a frying pan with oil, turn the spaghetti and let it bake on both sides as if it were an omelet.
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Full article: Recipe »recipes» Pasta recipes » Spaghetti omelette or omelet pasta
Huge skewers from bread cubes bread frittata recipe with egg and cheese
Huge skewers from bread cubes recipe for bread frittata with egg and cheese. How to make skewers with a little oil? Pita recipe with egg or bundáskenyér with cheese (parmesan, cheese). Recipes with old, dry bread. Omelette recipe with bread and cheese.
I recently discovered a great recipe for giant skewers bread omelette (bread omelet) and I liked the idea (source here). This variant of egg bread is more dietary (healthier) because only very, very little oil is used in its preparation. I'm not against oil-fried foods, but look, they can be made with less fat.
Older pieces of bread or cubes are used in this recipe so it is a good idea to recycle. There were some huge skewers, very fine and tasty, especially since I put in their composition some grated cheese (parmesan, cheese or similar) as well as greens. Look how good these slices of bread frittata are!
Depending on your preferences and season, you can also add diced pressed ham or bacon, sausages, slices of green onions, diced bell peppers, etc. A great hot snack is coming out!
In our country (in Arad) there is no spinach dish without pita with egg! That is, the frigans or bundaskenyér as we call them (from Hungarian: "Fur bread"). Classic skewers are made from slices of bread first soaked in milk and then passed through a beaten egg and fried in a pan. See the recipe here. The thing is, they need to be fried in a lot of oil and some of it is absorbed into the bread.
Sometimes we make the skewers in the oven, without frying, in the pan & # 8211 see here.
These quantities result in two huge skewers with a diameter of 18 cm or a larger one (24 cm). I made an egg bread in the 24 cm pan.
Frittata with tomatoes, peppers and cheddar. To the liking of mice, but especially of people
Let me see the one who doesn't like eggs! I would eat stupidly, whether we are talking about quail eggs, duck, goose or chicken. And I'm very sorry that, despite the health benefits, if you take it in oil and you don't know when to stop eating, you can give it another go.
I haven't posted any recipes in the last week. That doesn't mean I didn't eat. I have also cooked and I find it almost fascinating how tiring the whole cooking activity is.
We're getting ready for Christmas. We try to be reconciled with the world, with the Universe, with ourselves. And as for me, I recently made a life-changing decision. But we'll talk about that on another occasion.
Frittata with all the vegetables in the fridge
When I feel like something consistent, fast and I'm bored of the classic omelets and poached eggs, I turn my attention to the omelette. Frittata is similar to a quiche without crust, the name comes from Italian
and means fried / fried. Unlike the omelet, the frittata is cooked in the oven in a high temperature resistant pan and can feed several mouths.
In an omelette you can put almost any vegetable, meat, sausages, cheeses, you name it. Depending on the consistency you want, you can add sour cream and potatoes, there are many options that can make frittata to your liking.
For my version of frittata, I found some red and green bell peppers, basil, baby spinach, cherry tomatoes and red onions in the fridge. I preheated the oven to 200 degrees C. I cut the vegetables into small cubes and put them in the oven-resistant pan with a tablespoon of olive oil, simmer over medium heat. After sautéing them for a few minutes, I added the spinach and some cherry tomatoes and sautéed for 1 minute.
I beat the eggs well with a pinch of salt and pepper and then I added them to the pan over the vegetables. I let it sit a little and harden and then I put the pan in the oven for 8-10 minutes. While I waited, I opened my cupboard and thought about what might highlight the fried food.
For plating I took a simple, white plate to highlight the colors of the vegetables. I cut the omelette into quarters and placed them on top of each other. Can & # 8217t get any easier than this. A hearty breakfast / brunch!
3 incredibly delicious Frittata recipes
Frittata is the ultimate omelette, it is much more consistent than the classic version and is cooked using two methods of preparation. Half the time it is prepared on the stove's eye, and then it is put in the oven to complete it.
Frittata is the Italian version of the omelet, it is excellent for breakfast, but it is also ideal for a quick lunch. To prepare a delicious and successful frittata you need a versatile dish, which can be used both on the stove and in the oven. The most important aspect is that the vessel is non-adherent.
If you are in a dilemma and do not know exactly how many eggs to use in the preparation of an omelette, we will reveal your secret. Two eggs are enough for one person, and if the dish is for several people, add two eggs for each one.
Now that we have covered the most important aspects, we will present you three incredibly delicious frittata recipes.
Potato and bacon omelette
You need eggs (two per person), 150 g of bacon, grated cheese, 3 or more potatoes depending on the number of people, 1 onion, 1 red bell pepper, spices to taste. Peel a squash, grate it and cook for about 10-15 minutes.
Cut the bacon into cubes, we recommend using a local product, such as the kaiser (royal preparation) from Petry. After you cut the bacon, put it in the pan with the finely chopped onion and bell pepper to harden them a little. After a few minutes, pour the egg mixture with spices into the pan and put the lid on the pan, the potatoes, the other vegetables and let the frittata cook over medium heat. When it is half ready, put it in the oven for a minute or two and put the cheese on top of it to melt.
You can cut it and serve it in the form of triangles, and if the bowl is rectangular, cut it into squares.
Frittata with ham and sun-dried tomatoes
You need 4 eggs, 150 gr Transylvanian ham from Petry, grated cheese, sun-dried tomatoes, 100 gr sliced mushrooms, a hot pepper, a teaspoon of oregano, 3 tablespoons sour cream, salt and pepper to taste.
Beat the eggs well, add the cream over them together with the spices. Fry the mushrooms with the pepper in a pan, add the finely chopped ham to the egg mixture together with the hardened vegetables and add a few tomatoes. Put the frittata in the oven heated to 180 degrees, bake for 20 minutes, and at the end add the grated cheese and leave for a few more minutes until it melts nicely.
Frittata with mozzarella and sweet potatoes
You need four eggs, 2 sweet potatoes and a white potato, corn, 2 green onions, 1 capsicum, 3 tablespoons oil, parsley, mozzarella from the Therezia, salt and pepper to taste.
Potatoes are sliced into thin slices, cut green onions into small cubes, as well as peppers. Fry the vegetables until soft, drain off the excess oil. Beat the eggs, add salt and pepper, grated mozzarella, add the hardened vegetables and corn. We recommend you use Therezia mozzarella, it is an excellent local product with a fine and tasty texture. Put the composition in the pan, bake until the frittata is golden on both sides.
Frittata is a versatile recipe, you can cook it in countless ways, with your favorite ingredients and you will enjoy a healthy and consistent dish.
Petry Webshop is the ideal place where you can order local and natural ingredients for the perfect frittata.
The leaves are washed, dried and masked. The stem of the leaves is finely chopped and kept separate from the leaves.
In a frying pan with hot oil, fry the onion and the stem of the leaves for about 5 minutes. Add the garlic and cook together for 1 minute.
Put the leaves, season with salt, pepper and dry until they wither.
Meanwhile, mix eggs, grated Parmesan cheese and milk in a bowl.
The mixture from the pan is added to the bowl.
The obtained composition is poured into a baking tray greased with oil and put in the oven for 50 minutes, at a temperature of 180 degrees (you can also use muffin tins, the baking time is 25-30 minutes).