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Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
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Position an oven rack 3 inches from the broiler and preheat. Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste.
Preheat frittata pan over medium heat. In a medium bowl, mix egg whites until frothy. Add cherry tomatoes, spinach, broccoli, garlic, 2 Tbsp basil, Parmesan, salt and pepper. Add the egg mixture ...
Heat the oven to 375°F. Spray a 2-quart shallow baking dish with the cooking spray. Beat the eggs in a large bowl with a fork or whisk. Stir in the soup.
Want to make Frittata with Bacon, Fresh Ricotta, and Greens? Learn the ingredients and steps to follow to properly make the the best Frittata with Bacon, Fresh Ricotta, and Greens? recipe for your family and friends.
Preheat the oven to 375°. In a 12-inch, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes.
Caramelize hashbrowns, onions and peppers in olive oil in a medium sized saucepan over medium heat until deep brown; stir often. Add chorizo, cook for 5-6 minutes.