Italian Skillet Frittata



3 Tbsp. oil

2 cups frozen shredded hash brown potatoes

1 cup assorted chopped fresh vegetables

6 eggs, lightly beaten

2 Tbsp. milk or water

3/4 cup Grated Parmesan Cheese, divided



HEAT oil in large nonstick skillet on medium-high heat. Add potatoes and

vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally.



MIX eggs, milk and 1/2 cup of the cheese in small bowl. Pour egg mixture evenly

over potatoes and vegetables; cover. Reduce heat to medium-low.



COOK 10 to 12 minutes or until eggs are set. Sprinkle with remaining 1/4 cup

cheese; cover. Let stand 5 minutes. Cut into wedges.



Suggested Vegetables: Chopped broccoli flowerets, red pepper and shredded

carrots or sliced green onions, chopped tomato and chopped parsley.

Asparagus Frittata



3/4 lb Fresh Asparagus spears or one 10-oz pkg frozen cut asparagus

3/4 c Lo-fat Cottage Cheese

1/8 ts Salt

1 c Sliced fresh mushrooms

6 Eggs

2 ts Prepared Mustard

1/8 ts Pepper

Sm Tomato, cut in wedges



Cook fresh asparagus spears in a small amount of boiling water for 8-

10 minutes or till crisp-tender; drain.

Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces.

Or, cook frozen asparagus according to package directions; drain.

Set aside.

Meanwhile, in a medium mixing bowl beat eggs till foamy.

Beat in cottage cheese, mustard, salt, and pepper; set aside.

Spray a 10" ovenproof skillet with Pam.

Cook mushrooms over medium heat till just tender.

Stir in asparagus pieces.

Pour egg mixture over mushrooms and asparagus (if using fresh

asparagus, arrange the 3 reserved spears on top) Cook mixture over

low heat about 5 minutes or till mixture bubbles slightly and begins

to set around edges.

Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or

till set.

Garnish each serving with tomato.

CHEVRE AND LEEK FRITATTA



6 large leeks sliced



3 tablespoons butter



1 tablespoons olive oil



2 tablespoons lemon juice



1 teaspoon sugar



1/2 cup chevre



7 eggs



4 ounces cream cheese



1 teaspoon freshly ground black pepper



Cut root and thick outer skin from leeks then rinse well.



Slice into 1/4" thick slices and rinse again.



Melt 3 tablespoons of the butter and olive oil in a large pan.



Add leeks and sauté until wilted about 5 minutes then add lemon juice and sugar.



Continue sautéing leeks over low heat for 30 minutes.



In a large bowl beat together chevre and eggs then add cooked leeks and mix well.



With the remaining butter grease a spring form pan well and pour in the egg and leek mixture.



Cut cream cheese into small pieces and sprinkle over top of egg mixture.



Place a cookie sheet on rack below the frittata then cook 45 minutes at 350.



Remove from oven then run a knife around the edge and allow to sit 5 minutes before serving.

WESTERN FRITTATA

(4 servings)



2 tbsp. butter

4 oz. Canadian bacon

2 medium onions

7 eggs

1/2 cup Swiss cheese

1/4 tsp. pepper



In 10" skillet heat 2 tbsp. butter over medium heat. Add bacon

sliced and cut into 1/2" strips, cook 1 minute. Add sliced onions,

cook 3 minutes, stirring frequently; remove from heat. In bowl beat

eggs, grated cheese, pepper and bacon-onion mixture. In skillet melt

butter over medium heat. Add egg mixture, reduce heat to medium-low,

cook 10-15 minutes until bottom is set. Meanwhile, preheat broiler.

Broil frittata until top is set and lightly browned, about 3

minutes.

Herb and Onion Frittata



1 dozen large eggs

1 cup loosely packed chopped herbs, such as flat leaf parsley, basil and

tarragon

1/2 cup whole milk

Salt and ground black pepper

4 TB butter

1 medium onion, very finely chopped

2 TB extra-dry vermouth

1 small tomato, thinly sliced



Preheat the oven to 350° F. In a large bowl, whisk the eggs with the chopped

herbs and whole milk and season generously with salt and pepper.



In a medium ovenproof nonstick skillet, melt 2 tablespoons of the butter over

moderate heat.

Add the chopped onion and cook, stirring occasionally, until it is softened,

about 6 minutes.

Add the vermouth, increase the heat to high and cook until evaporated, about

1 minute.

Reduce the heat to moderate and add the remaining 2 tablespoons of butter to

the skillet.

Pour in the egg and herb mixture. Neatly arrange the tomato slices on top of

the

eggs in a single layer. Cook the eggs undisturbed until the edge just begins

to set,

about 4 minutes.



Transfer the skillet to the oven and bake the frittata for 30 minutes, or

until it

is set in the center. Let the frittata stand for 5 minutes, then slide it

onto a large

plate and serve.



Serves: 8.



Make ahead: The frittata can be refrigerated for up to 1 day. Serve it warm

or at

room temperature.