#frittata no milk

[morethansalad]

Vegan Frittata with Leeks, Tofu and Harissa

[pierreperkins]

Frittata - Easy Broccoli Frittata With ingredients you probably already have on hand, this fluffy broccoli frittata is a quick and simple family-friendly brunch option.

[swipethelinen]

Easy Broccoli Frittata With ingredients you probably already have on hand, this fluffy broccoli frittata is a quick and simple family-friendly brunch option. 1/4 cup milk, 3 cups bite-size broccoli pieces, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon ground black pepper, 8 large eggs

[kcrossvine-art]

Hi fellow adventurers!! Welcome to chapter 2! We're going to be attempting a nice lil fruit-focused quiche/frittata/pie thing. And yes, tomatoes are fruits.

Who says you cant eat totally normal things in a dungeon with definitely no monsters in them? 

You know what that means; Man-Eating Plant Tart!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Man-Eating Plant Tart?” YOU MIGHT ASKThe way its prepared in the show is akin to a frittata, but the crust is borrowed from quiche world.

Eggs

Whole milk

Bell peppers

Persimmons

Cherry tomatoes

Pitted green olives

Thinly sliced OR shredded sweet potatos

Salt

Pepper

In the show they use leftover hotpot stock, slime, and mashed up fruit as the batter ingredients. Fruit mush is easy to work with but I couldn't find any stand-in for slime that would cook correctly into what they made in the show, and the hotpot stock is just not thick enough to carry the base. It is too many watery ingredients at once. Needing a thickening agent, both gelatin and agar agar were tried. It was edible but the texture was… gelatinous. Regular egg and milk will serve for our purposes.

The next complication was the crust- so in the show its made with the skins of fruit, straightforward yeah? Well. You see it also has to be 1. Thick enough to bake without burning 2. Harden through cooking to be sliced and held and 3. Inedible. Lotus leaves? Plantain leaves? Really thin gourds? I couldnt find any historical basis for a savory food cooked in this method, or similar method, with an intentionally inedible crust. I could find a few dishes which used leaves as their crust, but none that hardened during cooking and even less that used fruit skin. I chose sweet potato skin for its visual match and texture. It is edible, and it is not a fruit.

I hope youll forgive me for these 2 major deviations as i wanted to keep it looking how it does in the show while also ensuring it tastes good.

AND, “what does a Man-Eating Plant Tart taste like?” YOU MIGHT ASKFluffy, airy, savory, salty.

The density of the eggs is offset by the crisp fruits

And the saltiness doesnt overpower the remnant fruit-sweetness

(If you eat the crust) the sweet potato brings this nice muted, smokey, flavor

Spongecake-esque in consistency

Would pair well with cranberry or strawberry juice

Would also pair well with a mellow hot sauce?

. You can use heavy cream instead of milk for a creamier batter . Roast the fruit longer to remove more liquid if too wet (and vice versa if too dry) . Smoked paprika, pepper flakes, cumin, garlic powder, and onion powder would taste good in the mixture

-----------------------------------------------------------------------------------------------------------

"A mixture of mashed up and cut up Man-Eating Plant fruit, slime and scorpion soup is poured into a pan lined with the flattened peel of the fruit and cooked before garnishing with some more fruit. Described as salty by the group."

From start to finish this recipe took 3-ish hours? Shredding the potatoes took the longest, so if you get them bagged itd be cut down. A very filling recipe and a good way to sneak veggies/fruits in if you have a hard time getting enough of those essential nutrients. The best advice i can give is to add salt/seasonings at every stage of the process, to build up layers. It makes a difference flavor-wise (even if its just salt). I advise against reheating if possible. The filling will make the crust soggy over time.

If you want to be closer to the cooking of the show, you could double the fruit amounts and mash them together while halving the amount of egg and milk. I hadnt tried due to budget reasons, but it should work with some finangling. I'll pass the final verdict off to you guys with how todays recipe turned out <333

What would you rate this recipe out of 10? (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do better, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

3 Eggs

13oz whole milk

2 bell peppers

2 small persimmons

140oz cherry tomatoes

12oz pitted green olives

34oz thinly sliced OR shredded sweet potatos

Salt

Pepper

Method:

Heat oven to 420f and grease a 9-inch pie pan.

Thinly slice (or shred) your sweet potatoes and squeeze out any excess moisture. Coat in olive oil, salt and pepper.

Press sweet potato mixture evenly into and up the sides of the pie pan.

Blind bake for roughly 25 minutes or until lightly golden-brown. No worries if the edges get crisp.

Remove pie pan from oven and set aside.

Core and chop up your bell peppers and persimmons. Coat with olive oil, salt, and pepper.

Line out on a baking sheet, evenly spaced, and roast for roughly 20 minutes or until softened. (you can do this at the same time on a separate rack from the pie crust if you have room)

Remove the stems from your cherry tomatoes, and drain/dry your green olives if canned.

Bring a frying pan to medium heat with olive oil. Add the green olives and sautee until their skin texture starts dimpling. Add the cherry tomatoes and continue sauteeing for about 5 minutes or until lightly browned.

Once the bell peppers, persimmons, cherry tomatoes, and green olives are all done, set aside to cool until just above room temp.

Lower the oven temperature to 350f.

In a mixing bowl combine your eggs and milk, add salt to taste. If you want other seasonings nows a good time!

Once uniform in color and texture, add your cooked fruit. Stir until evenly distributed.

Pour mixture into the potato pie crust.

Bake for roughly 40 minutes. The filling should be mostly firm, but wiggle *slightly* when you shake the pan.

Remove from oven and let rest for roughly 15 minutes before serving.

[coughloop]

MF BABY

Goo gaga, Baby want his dada

Get me warm milk, cookies, and a piece of mom's frittata

[dailyfoodlovers]

idk i just feel like even though im talking to a lot of people no one really shows me any special attention when im funny or talks to me to tell me how much they think im cool in private. its just hard to fee like im reallly genuinely valued in these more casual relationships.

Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

I only use eggs, butter, and salt — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking them. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary.

If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Don’t Forget About Carryover Cooking — Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. It’s important to take the pan off of the heat before your eggs have finished cooking.

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.

For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.

More Easy Egg Recipes

How to Cook Hard Boiled Eggs – We show you how to cook hard boiled eggs perfectly, every time.

Simple Egg Salad Recipe – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up.

How to Poach an Egg – Learn three tips for making perfectly cooked poached eggs at home.

Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Easy Vegetable Frittata Recipe – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.

88 comments / 56 reviews

Print

Soft and Creamy Scrambled Eggs

PREP 10mins

COOK 5mins

TOTAL 15mins

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

1/2 tablespoon butter

4 large eggs

1/8 teaspoon kosher salt, or more to taste

Directions

Adam and Joanne's Tips

Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg

AUTHOR: Adam and Joanne Gallagher

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[pretty-princess-4ever]

Low calorie vegetarian options 💕🩰

Amy’s minestrone soup: entire can/190 cal

Gardein Italian wedding soup: entire can/200 cal

Annie’s all stars pasta: entire can/210 cal

Annie’s easy mac and cheese: 220 cal

Uncrustables chocolate hazelnut sandwich: 210 cal

Sandwich bros egg and cheese pita: 170 cal

Garden chik’n sliders: 1 slider/ 190 cal

Veggieful pepperoni pizza pocket: 250 cal

Amy’s tofu scramble wrap: 280 cal

Amy’s samosa wrap: 270 cal

Morningstar breakfast sandwich: 200 cal

Veggies made great spinach egg white frittata: 1 frittata/70 cal

Annie Chun’s spicy miso ramen: 1 bowl/240 cal

Annie Chun’s udon noodle soup: 1 bowl/260 cal

Tattooed chef cauliflower pizza bowl: 1 bowl/230 cal

Birds Eye rotini and vegetables: 1 package/290 cal

Balanced breaks cheese and crackers: 1 package 160-170 cal

Stauffer’s animal crackers: 16 crackers/120 cal

Flavored pistachios: 1 package/120-130 cal

Spring roll and veggie sushi: depends on brand but usually low cal

Veggieful flavored riced cauliflower: 1 cup teriyaki/ 53 cal, 1 cup southwest/93 cal

Lean cuisine spinach and mushroom pizza: 360 cal

Healthy choice creamy spinach and tomato linguine: 230 cal

Lean cuisine spinach and artichoke ravioli: 280 cal

Healthy choice “beef” and veggie stir fry: 290 cal

Amy’s Moroccan vegetable tagine: 270 cal

Amy’s mushroom risotto: 230 cal

Kidfresh marinara pasta with cauliflower: 250 cal

Quorn “chicken”: 1 filet/60 cal

Owyn cookies and cream shake: 170 cal

Good karma chocolate flax milk: 100 cal

Lenny and Larry’s cookie protein bar: 160 cal

Clif builder mini protein bars: 140 cal

Morningstar pancake and sausage on a stick: 140 cal

Jimmy dean’s egg and cheese biscuit roll up: 2 roll ups/ 260 cal

[bluejutdae]

Tagged by @charmerchannie, @skz317cb97 and @seungfl0wer 🌸🌸🌸 thank you pookies!

Egg: I am not an eggs lover, so frittata with loads of vegetables…

Steak: don’t hate me. Medium-well/well done! I like my meat very dead and almost burnt. Just the opposite of fish…

Milk: cow (skim or lactose free). But in my defense, I’m Italian. There aren’t really viable alternatives here…

Alcohol: vodka. Straight. Or I love a good Bellini (peach juice and Prosecco).

Warm drinks: hot chocolate is the superior warm drink. But also vanilla black tea, or mint tea…

Np tags: @amyz78 @bokkicidal @ikykwklk-ash @httpdwaekki @dwaekkicidal @michelle4eve

[mariacallous]

As those of us familiar with Sephardic cuisine know, there are often different names and spellings for similar dishes. When it comes to baked casseroles of vegetables, egg and usually cheese, it could be called akuajado or quajado, sfongato or asfongato, fritada or frittata. Most often, “almodrote”is used by Turkish Jews when the dish is made with zucchini. “Kalabaza”(or calabaza) refers to squash, and is often used to describe different varieties of the vegetable.

Whatever it’s called, some form of this baked dish is nearly always served during Passover in Sephardic homes, and is usually included in the seder meal. It’s especially convenient because it can be made a day or two ahead (more if you want to freeze it) and doesn’t need to take up precious oven space, as it’s often served at room temperature or just barely warmed through. Almodroteand friends are also good for breakfast when you get tired of eating matzah and leftover haroset, or for lunch, dinner or cut into small squares for an appetizer.

This basic recipe can be adapted in many ways. While it calls for feta and parmesan, cheddar or kashkaval (a semi-hard cheese most often made from sheep’s milk that’s popular throughout the Balkans and Mediterranean), the cheese can be left out altogether to make it pareve, or you can use vegan cheese. Regular or gluten-free matzah meal can be used, or bread crumbs when it’s not Passover. You can also make it with other vegetables, including eggplant(berendjena), spinach (espinaka) or leeks (prasa), or add more of the herbs. 

Traditionally in the no-waste Sephardic kitchen, the squash would be peeled and the peels made into a different dish. This dish, called kashkarikas, involves cooking the peels in a lemon and olive oil sauce, or with tomatoes and garlic. However, for extra nutrition and flavor, I don’t peel my squash.

[ourrecipebook]

Spinach Frittata Recipe

Serving: 8

Ingredients

1 tablespoon olive oil

1 small leek white and light green parts only, halved and sliced into half moons; sub with your favorite onion

1 clove garlic minced

4-5 ounces baby spinach see notes for frozen spinach

8 large eggs

1/2 cup half and half sub with your favorite dairy or non-dairy milk

1/2 cup crumbled feta cheese

2 tablespoons chopped fresh dill

Salt and pepper to taste

Directions

Preheat the oven to 400° degrees. Heat the olive oil in a medium 10" cast iron or heatproof skillet over medium heat. Add the leek and cook 3 minutes until softened. Add the garlic and cook 30 seconds more. Add the baby spinach and cook 2-3 minutes or until completely wilted, then pour the mixture out onto a cutting board and roughly chop. 

Brush olive oil from the bottom of the pan around the edges of the skillet (or add more oil if needed), then add the spinach mixture back to the pan and spread evenly across the bottom.

Beat the eggs with the half and half until well blended, then whisk in the feta cheese, chopped dill, salt and pepper to taste until combined. Pour the egg mixture over the top of the spinach mixture.

Cook the frittata on the stove top over medium heat just until the edges begin to set (about 2 minutes), then place in the oven. Bake for 8-10 minutes or until puffed and golden on top. Remove from heat and allow to cool slightly. Enjoy!

Notes

Pro tip: 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop the spinach after cooking to make it much easier!

I have not tested this recipe with chopped frozen spinach, but it should work no problem. Simply thaw it first and squeeze out excess water.

Omit the leek and garlic if following a Low FODMAP diet.

Leftover frittata keeps well in an airtight container in the refrigerator for up to 3 days.

(Source)

[morethansalad]

Vegan Frittata (on a Sheet Pan!)

[promithiae]

Tired of the bad American food polls being racist and/or classist, so here's a bad rich people food poll

[note-a-bear]

Progress shots of the frittata

It's just about done, so I'll take a shot of that shortly.

I lined the dish with thin (mandolined) slices of russet potatoes and used one whole zucchini for about 7 eggs (they're called large, but eh) and a bit of milk.

There's queso fresco, cinnamon, shichimi togarashi, black pepper and a little salt (to draw out moisture during the sauté before adding to the eggs)

[sorchathered]

Thank you @fairyheart for thinking of me!

EGGS: I haaaate eggs. I’ll only eat them in a frittata or in my fried rice

STEAK: medium rare/medium.

MILK: almond or coconut, milk hates me 😭

ALCOHOL: I love Stella Rosa black for wine, but as @bobgasm knows I’m a Gin and Tonic girlie through and through.

WARM DRINK: caramel macchiato or chai

TAGGING: @bobfloydsbabe @bobgasm @sailor-aviator @attapullman @hangmanapologist @roosterforme

[valeffelees]

@youarenevertooold OMG HEY, YEAH, you may absoLUTELY see the potato frittata scene. 😄🖤 ok so, this comes from a zero draft of mine called The Malaise of Jealous Men and it is one of my absolute favourites, the writing is kind of rough 'cause again: zero draft, and the actual plot of this fic is a lot to explain, but the need-to-know leading up to this scene is just that at the beginning of eighth year Simon and Niall get assigned a project together and end up inadvertently becoming friends.

"Who was that?" "My sister." "You have a sister?" The corners of Niall's eyes crease—brown today, natural. Large and dark on his face, honeyed at the edges by the lights in the dining hall. "I have a twin, Simon." "You what?" "We're not close," he says, flapping his hand. Dismissive. Like Niall not being close to his sister explains how Simon could've missed the fact that this boy he's known for almost seven years has a twin he didn't know about. Simon asks, "Does she avoid you or something?” Then realises how shit that sounds and adds, “I mean, just. You know.” He shrugs. “I never see her in class with us." Niall pulls his wand from his sleeve and spells away the mess on the table. An ice-cold breeze bites through the room with it, the smell of salt and cold water, river weeds, ocean air. "We pick our schedules accordingly,” he says. “Signe was in all our first year classes with us but you were prob'ly too busy trying to tie Basil's shoelaces together to notice." Simon folds his arms. "We aren’t that bad." Niall quirks both of his eyebrows up. "I mean,” Simon says, “not first year." "You sure as shit were," he snorts, and his smile is back. Long and narrow, sharp enough to cut glass. "First year was the worst—no, wait. I take that back. Fifth was fucking awful. You’re a loon, by the way." "Oh fuck off, mate, Baz is the one who—" Dev slams his tray down on the table. An apple bounces off the corner. It rolls forward, slowly. Bumps up against the side of Simon’s teacup, then sits and wobbles there for what feels like an impossibly (and, frankly, unnecessarily) long time before Niall reaches over and sets his hand on it. His fingers curl a ghostly shade of pink around all that bright green skin. Simon lifts his gaze, moving joint by joint from Niall’s wrist to his elbow, from his elbow to his shoulder, from his shoulder to his face. He’s grinning at Dev like a cobra, that razor-blade mouth of his turned downright feral. “Oi,” he chirps. “Fuckin’ cat drag you in or what?” Dev doesn’t look like Baz much. They’re cousins—or, Simon’s pretty sure they’re cousins. Cousin-adjacent, maybe. Probably something stupid like fourth cousins twice removed with two sugar and chips on the side or however the fuck families work when you’re rich and posh. But where Baz is all sharp and tall and cold, Dev is... just, not. He looks like Baz with a tablespoon of honey and splash of milk stirred in. Short and bird-like, warm. His hair is a dark shock of feathery brown and his skin is the deep, blushless golden tone of a dry grassland. He’s glaring across the table at Simon from beneath heavy, black eyebrows like he wants to shove him down a flight of stairs. (That might be the one thing he and Baz do have in common.) "Hi," Simon says, awkwardly. Dev sneers. (Make that two things.) "Look," he hisses, pulling out his chair. He sits with his elbows spread to the sides of his tray, leaning forward on them, "this is weird and I hate it, but I'm not sitting across the dining hall alone while you two cunts cuddle up over fucking tea and biscuits or whatever the fuck this is, so let's just skip the part where we make a big deal out of it." Simon looks down at his plate with a confused frown. “This is potato frittata.” Dev’s face does something funny. Twists a bit, like he's in pain. Or smells something rotten. Or like he's in pain while smelling something rotten. He says, “Niall.” “Well,” Niall replies, and takes a loud, crisp bite of Dev’s apple, “he’s not wrong.” “Niall.” “Are there biscuits?” Simon asks, glancing over at the serving station. He stands up. “I didn’t see any biscuits.” Niall nudges his shin under the table. “Sit,” he says. “There ‘re no biscuits.” Simon does. “Niall!” “He does this sometimes,” Niall tells him. “Just give 'im a sec, he'll get over it.”

[wispstalk]

Lore Frittata post incoming but first I had to show off. Foraged ramps and fiddleheads; asparagus, purslane, thyme, chives and chive blossoms from the garden; eggs from a friend; king trumpet mushrooms are purchased from a local source as are the goat cheese and milk I'm putting in later. I'm so fucking annoying :)