Best 2 Frattata Rustico Des Moines Recipes

Traditional and delectable, the "frattata rustico des moines" is a time-honored dish with a rich history and unique flavors. Originating in the countryside of France, this savory dish has been passed down through generations, captivating taste buds with its combination of eggs, an array of vegetables, aromatic herbs, and a touch of rustic charm. The simplicity of its ingredients and the ease of its preparation make it a favorite among home cooks, while its versatility allows for endless variations and personal touches. Whether served for breakfast, lunch, or dinner, the "frattata rustico des moines" continues to enchant diners with its comforting flavors and heartwarming simplicity.

Let's cook with our recipes!

RUSTIC VEGETABLE FRITTATA

Rustic Vegetable Frittata image

I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner-and is still delicious even as leftovers! -Deborah Jamison, Austin, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 medium sweet potato, peeled and cut into 1/4-inch slices
2 tablespoons water
7 large eggs
3 tablespoons fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 center-cut bacon strips, coarsely chopped
1 small green pepper, chopped
1/2 cup chopped red onion
2 cups coarsely chopped fresh kale

Steps:

Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

Nutrition Facts : Calories 259 calories, Fat 14g fat (5g saturated fat), Cholesterol 340mg cholesterol, Sodium 448mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic exchanges

SALSA DE PIMENTOS (PIMENTO SAUCE)

Salsa de Pimentos (Pimento Sauce) image

Provided by Food Network

Yield about 2 cups

Number Of Ingredients 11

Ingredients

2 red bell peppers, roasted, peeled, and cut in chunks
4 hard cooked egg yolks
1 cup half and half
1 teaspoon paprika
2 tablespoons olive oil
1 tablespoon anchovy paste
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons lemon juice
Dash of Tabasco
20 stuffed olives, thinly sliced

Steps:

In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives.

Tips:

Choose fresh, high-quality ingredients: The better the ingredients, the better the frittata will be. Use fresh eggs, vegetables, and cheese.
Don't overcook the eggs: The eggs should be cooked through but still slightly runny in the center. Overcooked eggs will be tough and rubbery.
Use a well-seasoned skillet: A well-seasoned skillet will help prevent the frittata from sticking. If you don't have a well-seasoned skillet, you can grease it with butter or oil.
Cook the frittata over medium heat: This will help prevent the eggs from burning. If the heat is too high, the eggs will cook too quickly and won't have a chance to set properly.
Don't stir the frittata too much: Stirring the frittata too much will break up the eggs and make the frittata less fluffy. Gently shake the skillet back and forth to distribute the eggs evenly.
Let the frittata cool slightly before serving: This will help it set and make it easier to slice.

Conclusion:

A frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and cheese, and it's also a good source of protein and healthy fats. With a little practice, you'll be able to make a perfect frittata every time.