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
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
SPANISH FRITTATA WITH HERBY YOGURT AND GREENS
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.
Provided by David Tamarkin
Categories #cook90 Brunch Dinner Egg Frittata Potato Herb Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
- Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
- Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
- Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
- Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
SPINACH HERB FRITTATA
Make and share this Spinach Herb Frittata recipe from Food.com.
Provided by Nadia Melkowits
Categories Breakfast
Time 20m
Yield 1 patty, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingriedients above with the exception of the oil.
- Preheat a pancake size pan greased with the olive oil on medium heat. Spoon enough mixture to cover bottom of the pan in a somewhat thick layer, like a pancake. When you see bottom strat to brown flip it over.
- Serve over flat pita bread with sliced tomatoes and avocado if desired.
Nutrition Facts : Calories 183.8, Fat 4.5, SaturatedFat 1.3, Cholesterol 158.6, Sodium 176, Carbohydrate 26.3, Fiber 5.8, Sugar 3.1, Protein 12.3
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