Bluecheesespinachfrittata Recipes

BLUE CHEESE SPINACH FRITTATA

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 3 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat., In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray., Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Combine the salad ingredients; serve with frittata.

MUSHROOM BLUE CHEESE FRITTATA

Steps:

• Preheat the broiler.
• Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 12 to 15 minutes. Stir in the scallions.
• Meanwhile, whisk together the eggs, mushroom broth, parsley, nutmeg, 1 1/2 teaspoons salt and a generous amount of pepper. Gently stir in the blue cheese.
• Reduce the heat to medium and pour the egg mixture into the skillet. Cook, stirring gently to avoid breaking up the cheese too much, until the eggs begin to set, about 4 minutes.
• Place the skillet under the broiler and cook until the frittata is set, 3 to 4 minutes. Let stand 5 minutes in the skillet and then slide the frittata onto a cutting board or plate. Cut into wedges.

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

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.

BLUE PIñATA RECIPE BY TASTY

Steps:

• Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3-5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
• Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
• Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
• Enjoy!

BLUE CHEESE SPINACH FRITTATA

Steps:

• In a skillet coated with cooking spray, cook onion and garlic over medium heat for 3 minutes or until tender. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
• In a large bowl, beat the eggs/egg substitute until frothy. Stir in the onion mixture, cooked spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
• Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean.

SPINACH FRITTATA WITH PARMESAN CHEESE

Steps:

• Heat the oils in an omelette pan that is ovenproof. Add the onion and cook until clear and tender.
• In a bowl, combine the eggs with half of the cheese, the oregano, pepper and spinach and mix well.
• Pour this egg mixture into the skillet with the onion and cook over very low heat until the edges are lightly browned.
• Sprinkle the remaining cheese over the top and place under the broiler until the cheese is lightly browned.
• To serve, cut into wedges.

GREEK FRITTATA WITH FETA AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
• Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
• Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.