Spinach And Dill Frittata Recipes

Steps:

• Preheat the broiler. Arrange the peppers skin-side up on a baking sheet and broil until charred, about 3 minutes. Transfer to a bowl and cover with plastic wrap; set aside. Preheat the oven to 400 degrees F. Soak the onion in a small bowl of cold water; set aside.
• Whisk the eggs and egg whites in a medium bowl with 1/4 cup water and a pinch each of salt and pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the garlic and mint; cook until sizzling, 20 seconds. Add the spinach and cook, stirring, until wilted, 2 minutes; season with salt and pepper. Stir in the eggs using a wooden spoon; top with the feta. Cook, undisturbed, until the mixture starts setting around the edges, 2 minutes. Bake in the oven until set and lightly golden, 15 minutes.
• Meanwhile, remove the charred skins from the peppers; slice into strips. Drain the onion and toss with the peppers, olives, vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Slide the frittata onto a board; let rest 5 minutes. Slice into wedges; drizzle with olive oil. Serve with the pita bread and salad.

Steps:

• Preheat the oven to broil.
• In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
• Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

Steps:

• Reduce the water in the spinach by squeezing well. Blend eggs in a bowl. Add feta, scallions, dill, pepper and spinach and mix gently.
• Preheat broiler with rack about 4 inches from heat source.
• Heat the oil in a non-stick skillet over medium heat. Pour in the egg mixture and distribute evenly. Reduce heat to medium-low and cook until bottom if lightly-browned, about 3 to 4 minutes. Lift the edges to allow the uncooked egg to flow underneath. Place the pan under the broiler and cook until the top is set, about 1-1/2 to 2-1/2 minutes.
• Slide the frittata onto a platter and serve immediately.

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
• Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
• Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.