Light Spinach Frittata With Salsa Recipes

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SPINACH FRITTATA



Spinach Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1 cup lengthwise-halved grape tomatoes
2 tablespoons salted butter
1 small onion, finely chopped
4 cups fresh baby spinach

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.

SALSA AND SPINACH FRITTATA



Salsa and Spinach Frittata image

The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We whisked it into eggs for a zesty baked frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Yield Makes one 8-inch frittata

Number Of Ingredients 5

1 cup salsa
2 tablespoons unsalted butter
2 cups baby spinach
8 whisked eggs
Coarse salt

Steps:

  • Strain salsa through a fine-mesh sieve; discard liquid. Melt butter in an 8-inch cast-iron skillet over high. Add strained salsa and spinach; cook until spinach is wilted, 2 minutes. Add eggs seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 degrees until set, about 12 minutes.

LIGHT SPINACH FRITTATA WITH SALSA



Light Spinach Frittata With Salsa image

Made this for breakfast today and it was SO filling and wonderful. The eggs are very creamy and flavorful when cooked in this way. This is a phase one South Beach Diet recipe, but you would never guess it! You can also make your own salsa.

Provided by spatchcock

Categories     Breakfast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 small onion, sliced (I diced mine)
2 -4 garlic cloves
1 (10 ounce) package frozen spinach, thawed and well-drained
2 large eggs
3 egg whites
1/3 cup fat-free evaporated milk (sold in a can)
1/2 cup shredded light cheese (I used light Jarlsberg, can use any reduced-fat cheese)
salsa (for serving)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a 10" nonstick skillet over med heat.
  • Add onion and garlic and cook until tender, about 3 minutes.
  • Stir in spinach.
  • Reduce heat to low.
  • Beat eggs and milk until frothy, and pour egg mixture over spinach in skillet.
  • Cook for 5-7 minutes, till egg mixture is cooked on bottom and eggs on top are almost set.
  • Sprinkle with cheese.
  • Bake in oven till eggs are set and cheese has melted, 5-10 minutes.
  • Serve with salsa of your choice.

LIGHT SPINACH FRITTATA WITH TOMATO SALSA



LIGHT SPINACH FRITTATA WITH TOMATO SALSA image

Categories     Egg     Breakfast     Healthy

Yield 2

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion sliced
2 cloves garlic minced
10 ounces frozen spinach
2 eggs
3 egg whites
1/3 cup fat-free evaporated milk
1/2 cup shredded mozzarella cheese
4 plum tomatoes seeded & chopped
2 scallions minced
1 clove garlic minced
2 tablespoons cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • South Beach Diet page 130

LIGHT SPINACH FRITTATA WITH TOMATO SALSA



Light Spinach Frittata with Tomato Salsa image

Put a new spin on your morning eggs courtesy of Phase 1 of the South Beach Diet, complete with a tropical twist. You can also serve the frittata with commercial jarred salsa.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 large eggs large eggs
3 large egg whites egg whites
⅓ cup fat-free evaporated milk
½ cup shredded reduced-fat mozzarella cheese
4 plum tomato (blank)s plum tomatoes, seeded and chopped
2 medium (4-1/8" long)s scallions, minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
  • To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 23.9 g, Cholesterol 205.8 mg, Fat 17.5 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 5.5 g, Sodium 785.2 mg, Sugar 12.1 g

SPINACH FRITTATA



Spinach Frittata image

I make this recipe year-round but especially enjoy it with fresh spinach from our garden.-Betty Breeden, Elko, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup chopped green onions
2 tablespoons olive oil
10 eggs
1/2 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup sliced fresh mushrooms
1/4 teaspoon garlic powder
Salt and pepper to taste

Steps:

  • In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes. Bake, uncovered, at 325° for 15 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

SPINACH FRITTATA WITH PARMESAN CHEESE



Spinach Frittata With Parmesan Cheese image

Make and share this Spinach Frittata With Parmesan Cheese recipe from Food.com.

Provided by Oolala

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon corn oil
1 teaspoon olive oil
1 tablespoon onion, minced
3 eggs, lightly beaten, can use 3/4 cup liquid egg substitute
1/4 cup parmesan cheese, grated, can use Romano, divided
1/2 teaspoon oregano
1 dash black pepper
1 cup spinach, cooked, chopped, and well drained

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.

Nutrition Facts : Calories 104.9, Fat 7.8, SaturatedFat 2.5, Cholesterol 164.1, Sodium 154.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.5, Protein 7.4

SPINACH-FETA FRITTATA



Spinach-Feta Frittata image

This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
  • Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
  • Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g

MINI SPINACH FRITTATAS



Mini Spinach Frittatas image

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

1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

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.

LIGHT SPINACH FRITTATA WITH TOMATO SALSA



Light Spinach Frittata with Tomato Salsa image

Put a new spin on your morning eggs courtesy of Phase 1 of the South Beach Diet, complete with a tropical twist. You can also serve the frittata with commercial jarred salsa.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 large eggs large eggs
3 large egg whites egg whites
⅓ cup fat-free evaporated milk
½ cup shredded reduced-fat mozzarella cheese
4 plum tomato (blank)s plum tomatoes, seeded and chopped
2 medium (4-1/8" long)s scallions, minced
1 clove garlic, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
  • To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 23.9 g, Cholesterol 205.8 mg, Fat 17.5 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 5.5 g, Sodium 785.2 mg, Sugar 12.1 g

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