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Melt 1 tablespoon of the butter in a large nonstick skillet over low heat. Add the onion, bell pepper, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Stir in the ham and cook, stirring occasionally, for 1 minute.
Ingredients. 8 large eggs. 1/4 cup chopped fresh chives. 1/2 teaspoon salt.
1/2 teaspoon ground black pepper. 2 tablespoons (1/4 stick) butter. 1 1/2 cups chopped bell peppers (mix of red, yellow, and green) 4 ounces Black Forest ham, cut into 1/2-inch dice. Add croutons, ham and half the cheese, half bell peppers and half green onions.
Pour the mixture of eggs in a greased pie plate of 9 inches or an 8 inches greased square pan. Sprinkle with remaining cheese, bell pepper and green onion. Cook in a preheated oven of 350 F for about 20 minutes or until the frittata is golden and the eggs are set.
Whisk eggs, chives, salt and pepper in medium bowl to blend. Melt butter in large broilerproof skillet over medium heat. Add peppers and ham; sauté until peppers are tender, about 5 minutes. Add in green onions, bell peppers, and mushrooms; stir/saute until tender, about 6-7 minutes; stir in ham.
Preheat broiler; in a medium bowl, whisk together the eggs, water, salt, thyme, pepper, 1 cup cheese, and parsley. Melt butter in 10-inch ovenproof skillet on medium heat. Add red peppers; cook and stir 5 min. or until crisp-tender. Add egg mixture, ham and 1/2 cup cheese; mix well.
Stir the onions, ham, herbs and cheese into the eggs. Heat the non-stick skillet. Pour the frittata mixture into the pan and stir to make.
Saute mushrooms, pepper and onions until tender. In a bowl, beat eggs until foamy; stir in ham. Pour over the vegetables.
Let eggs set on the. 2 tablespoons butter. 1/2 onion, chopped.
1/2 green bell pepper, chopped. 1 cup chopped cooked ham. 8 eggs. 1/4 cup milk.
1/2 cup shredded Cheddar cheese. salt and ground black pepper. Add ham, red pepper, broccoli, green onion, and jalapeno to the egg mixture and mix well Place an ovenproof skillet over medium heat and melt the butter. Next, pour the egg mixture into the skillet, cover, and cook for about 5 minutes.
List of related literature:
|from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.|
|from The Gourmet Cookbook: More Than 1000 Recipes|
|from How America Eats: A Social History of U.S. Food and Culture|
|from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever|
|from Justin Wilson’s Easy Cookin’: 150 Rib-Tickling Recipes for Good Eating|
|from Acid Reflux Diet & Cookbook For Dummies|
|from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness|