Best 3 Cowboy Frittata Recipes
In the realm of hearty and versatile dishes, the cowboy frittata reigns supreme. This delectable dish, with its origins in the rugged world of cowboys, combines the convenience of one-pan cooking with a symphony of flavors and textures. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps to create the ultimate cowboy frittata, a dish that will leave your taste buds dancing and your belly satisfied. Get ready to embark on a culinary adventure as we uncover the secrets behind this iconic recipe, ensuring that your cowboy frittata becomes the star of your next breakfast, brunch, or lunch gathering.
Check out the recipes below so you can choose the best recipe for yourself!
COWBOY FRITTATA
Provided by Melissa Roberts
Categories Egg Onion Breakfast Brunch Broil Quick & Easy Father's Day Cheddar Sausage Bell Pepper Party Gourmet Sugar Conscious
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Whisk together whole eggs and whites, milk, and 1/2 teaspoon each of salt and pepper.
- Cook bell pepper and onion in oil in an ovenproof 12-inch nonstick skillet over medium-high heat, stirring occasionally, until softened and golden, about 8 minutes. Add sausage and cook, breaking up large clumps, until no longer pink, about 2 minutes. Add egg mixture and half of cheese and cook, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).
- Sprinkle top with remaining cheese and broil 4 to 6 inches from heat until set, puffed, and golden brown, about 3 minutes.
- Cool 5 minutes, then loosen edges with a spatula and slide onto a plate. Serve warm or at room temperature.
TEX-MEX FRITTATA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Position an oven rack in the middle of the oven and preheat the broiler.
- In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
- Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
- Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
- Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the frittata will taste. This is especially true for the vegetables, cheese, and eggs.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not overcooked. Otherwise, they will become tough and rubbery.
- Use a variety of vegetables: This will add flavor and texture to the frittata. Some good choices include bell peppers, onions, mushrooms, spinach, and tomatoes.
- Season the frittata to taste: Add salt, pepper, and other spices to taste. You can also add a pinch of cayenne pepper for a little heat.
- Let the frittata cool slightly before slicing: This will help it hold its shape.
Conclusion:
The cowboy frittata is a hearty and delicious breakfast or brunch dish that is perfect for a crowd. It is easy to make and can be customized to your liking. With its combination of eggs, cheese, vegetables, and meat, the cowboy frittata is sure to please everyone at the table.
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