Courgette And Feta Cheese Frittata Recipes

FETA FRITTATA

Feta Frittata image

Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 green onion, thinly sliced
1 small garlic clove, minced
2 large eggs
1/2 cup egg substitute
4 tablespoons crumbled feta cheese, divided
1/3 cup chopped plum tomato
4 thin slices peeled avocado
2 tablespoons reduced-fat sour cream

Steps:

Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

GREEK FRITTATA WITH FETA AND SPINACH

Greek Frittata with Feta and Spinach image

This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.

Provided by thedailygourmet

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 cloves garlic, minced
3 ½ cups roughly chopped spinach, or to taste
6 ounces roasted red peppers, cut into thin strips
2 ounces grated Kasseri cheese
1 tablespoon Greek seasoning (such as Cavender's®)
6 large eggs large eggs
¼ cup prepared garlic hummus
¼ cup table cream
2 ounces crumbled feta cheese

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.

Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g

COURGETTE AND FETA CHEESE FRITTATA

Courgette and Feta Cheese Frittata image

I'd had something similar as part of a tapas meal and thought I'd have a go. Yesterday I was given some garden fresh courgettes by a colleague and that's what set me off. I use a nonstick omelet pan that's about 8" dia and has quite steep sides.

Provided by Moyni

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 medium courgettes, cut into matchsticks
6 eggs, lightly beaten
1 teaspoon dried mint
100 g feta cheese, crumbled
1 tablespoon olive oil
fresh ground pepper

Steps:

fry courgette in olive oil for 5 or so mins - if giving out a lot of moisture strain and return to pan.
stir in dried mint (fresh would be much better if you have it.
add crumbled cheese.
add pepper and stir.
pour in the beaten egg, aggitate with a spoon to distribute fairly thoroughly.
cook on a low heat for 15-25 mins until set - using a plate turn the frittata over and slip back into pan to colour what was the top - it should be golden.
eat hot, warm or cold, cut into wedges with crusty bread and a side salad?

Nutrition Facts : Calories 230, Fat 16.4, SaturatedFat 6.6, Cholesterol 339.5, Sodium 399.2, Carbohydrate 6.6, Fiber 1.6, Sugar 4.1, Protein 14.8

PEA, FETA & SUMMER HERB FRITTATA

Pea, feta & summer herb frittata image

Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley

Provided by Lucy O'Reilly

Categories Lunch, Main course

Time 55m

Number Of Ingredients 14

Ingredients

300g new potato (such as Jersey Royals), halved if large
4 eggs and 2 egg whites
splash of milk
1 garlic clove , crushed
1 tbsp gluten-free wholegrain mustard
handful mixed soft herbs , such as dill, mint and parsley, roughly chopped
3 tbsp cream cheese
1 tbsp olive oil
1 courgette , coarsely grated
½ tsp chilli flakes
140g petits pois (defrosted if frozen)
100g feta cheese , crumbled
50g sundried tomato , drained and roughly chopped
100g bag salad leaves , to serve

Steps:

Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.

Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium

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