SPINACH FRITTATA
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.
SPINACH FRITTATA
This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.
Provided by Stephanie Lynn
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g
MINI SPINACH FRITTATAS
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. -Nancy Statkevicus, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
SPINACH FRITTATA BITES
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into scrumptious squares.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield Makes 54 mini portions
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese.
- Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes.
- Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares.
SPINACH AND FETA FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
- While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.
SPINACH FRITTATA
Garden-fresh potatoes, spinach and tomatoes not only add color but nutrition to a brunch favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
- In 9- to 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Cook potatoes in oil about 5 minutes, stirring frequently, until tender. Add spinach; cover and cook 1 to 2 minutes or until spinach is wilted.
- Reduce heat to low. Spread potatoes and spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and top is set. Cut into wedges.
Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 165 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g
SPINACH AND POTATO FRITTATA
This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.
Provided by Cheryl Leiser Harding
Categories Breakfast and Brunch Potatoes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
- In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g
More about "spinach frittata bites recipes"
SPINACH FRITTATA RECIPE - SIMPLY RECIPES
MINI SPINACH FRITTATAS - COOKING MADE HEALTHY
From cookingmadehealthy.com
4.5/5 (8)Total Time 25 minsCategory BreakfastCalories 81 per serving
SPINACH POTATO FRITTATA BITES RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
BACON SPINACH FRITTATA BITES | FRITTATA RECIPE
From goodcheapeats.com
FETA AND SPINACH FRITTATA RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
MUSHROOM AND SPINACH FRITTATA | RICARDO - RICARDO …
From ricardocuisine.com
HOW TO MAKE A SPINACH FRITTATA | THE KITCHN
From thekitchn.com
SPINACH EGG BITES RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 7Difficulty Easy
SPINACH AND MUSHROOM FRITTATA RECIPE - SOUTHERN LIVING
From southernliving.com
SPINACH FRITTATA - JULIE'S EATS & TREATS
From julieseatsandtreats.com
SPINACH & FETA FRITTATA RECIPE - EATINGWELL
From eatingwell.com
EASY SPINACH FRITTATA RECIPE - TASTING TABLE
From tastingtable.com
SPINACH, BREAD, AND RICOTTA FRITTATA - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
SPINACH EGG BITES - ONCE UPON A CHEF
From onceuponachef.com
SIMPLE SPINACH FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
BEST SPINACH FRITTATA WITH RICOTTA RECIPE - TODAY
From today.com
You'll also love