Best 11 Frittata With Mustard Greens And Fontina Recipes

FRITTATA WITH LEFTOVER GREENS

Steps:

• Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
• Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
• Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

ARUGULA AND FONTINA FRITTATA

Steps:

• Preheat broiler.
• Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
• Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

FRITTATA WITH MUSTARD GREENS AND FONTINA

Steps:

• Preheat broiler. Heat oil in medium broilerproof skillet over medium-high heat. Add greens; stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens; stir to blend. Sprinkle with cheese. Cover skillet; cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.;

HAM AND FONTINA FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Trim any connective tissue and all fat off ham steak. Mince the meat into very small bits and set aside.
• Heat a 12-inch nonstick skillet with oven safe handle over moderate heat. Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat.
• Whisk together eggs and milk or half-and-half. Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs. Season eggs with a little salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout the eggs.
• As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the eggs begin to set. Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top. Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown. Serve frittata wedges directly from the skillet with a pie server.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler.
• Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
• Set aside.
• Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
• Add the asparagus and saute until crisp-tender, about 2 minutes.
• Raise the heat to medium-high.
• Add the tomato and a pinch of salt and saute 2 minutes longer.
• Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
• Sprinkle with cheese.
• Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
• Place the skillet under the broiler.
• Broil until the top is set and golden brown on top, about 5 minutes.
• Let the frittata stand 2 minutes.
• Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

PANFRIED POTATO AND FONTINA FRITTATA

Steps:

• Preheat oven to 375 degrees. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.
• Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.
• Slide frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.

FRITTATA WITH GREENS

Steps:

• Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
• Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
• Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
• Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
• If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
• Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.

GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO

Steps:

• Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves.
• In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together.
• Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
• Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.

SAUSAGE & FONTINA FRITTATA

Steps:

• Preheat oven to 450°. Sauté sausage in oil in a 10-inch nonstick ovenproof skillet over medium-high heat, 3 minutes. Add onion, cook 2 minutes. Stir in greens and tomatoes. Cook until greens wilt. Remove from skillet. Wipe out skillet and coat generously with nonstick spray. Purée eggs, cream, salt, and pepper in a blender until frothy. Pour egg mixture into a hot skillet and cook over medium heat just until curds form, stirring constantly. Stir in sausage mixture and cheese, transfer skillet to the oven, and bake 15-20 minutes, or until set in the center. Unmold the frittata by placing a large plate, serving side down, over the skillet. Carefully flip the skillet and plate over simultaneously to release. Then, quickly place the serving plate on top of the inverted frittata. Flip again to present the top of the frittata.