Pea And Spinach Frittata Recipes

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SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

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

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

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

SPINACH AND PEA FRITTERS



Spinach and Pea Fritters image

As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.

Provided by Samantha Seneviratne

Categories     brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish

Time 25m

Yield 4 servings (about 12 fritters)

Number Of Ingredients 13

1 (10-ounce) package frozen spinach, thawed
3 large eggs
1 garlic clove, minced
3/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon red-pepper flakes
1 (10-ounce) package frozen peas, thawed and very coarsely mashed
3/4 cup all-purpose flour
4 ounces fresh mozzarella, diced (about 1 cup)
1/3 cup chopped mixed tender herbs, such as scallions, mint, dill, cilantro and parsley, plus more for garnish
1 lemon, zested, then cut into wedges for serving
1/2 teaspoon baking powder
1/2 cup olive oil, for frying, plus more as needed
Greek yogurt or sour cream, for serving

Steps:

  • Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
  • In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
  • In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
  • Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.

SPINACH & PEPPER FRITTATA



Spinach & pepper frittata image

A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Number Of Ingredients 8

5 large eggs
300g tub low-fat natural cottage cheese
1 garlic clove, finely chopped
15g finely grated parmesan (or vegetarian alternative)
225g frozen leaf spinach, thawed, squeezed and finely chopped
2 roasted red peppers (not in oil), torn into strips
generous grating of nutmeg
100g whole cherry tomato

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
  • Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

Nutrition Facts : Calories 198 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

PEA AND SPINACH FRITTATA



Pea and Spinach Frittata image

I love breakfast. I start thinking about it as soon as I'm finished with desert - I know I'm crazy. I'm willing to sacrifice hours of sleep to whip up something delectable to start off my day. Luckily - this recipe doesn't require that. Just 10 minutes of your time and a handful of ingredients which you should keep onhand anyways. The result? A healthy breakast that is a definite leap up from a bowl of cereal or the plain-jane bagel.

Provided by MechanicalJen

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

cooking spray
1 cup chopped onion
1/4 cup water
1 cup frozen peas
1 cup spinach, chopped coarsely with no stems
6 egg whites
2 eggs
1/2 cup cooked brown rice
1/2 cup skim milk
2 tablespoons romano cheese or 2 tablespoons parmesan cheese
1 teaspoon dried mint
1/4 teaspoon black pepper
1/8 teaspoon salt

Steps:

  • Coat large skillet with cooking spray. Combine onion and water in skillet and bring to a boil over high heat. Reduce heat to medium and cover. Cook for 2 to 3 minutes or until onion is tender.
  • Stir in peas and cook until they are heated through. Stir in spinach. Cook until spinach begins to wilt (about a minute).
  • Meanwhile, combine egg whites, eggs, rice, milk, cheese, mint pepper and salt in medium bowl. Add this to skillet.
  • Cook without stirring until eggs begin to set (about 2 minutes). Run spoon around edge, lifting eggs for even cooking. Remove from heat when eggs are almost set, but surface is still moist.
  • Cover and let stand 3-4 minutes until surface is set.

Nutrition Facts : Calories 173.1, Fat 4.9, SaturatedFat 2.1, Cholesterol 101, Sodium 338.5, Carbohydrate 17, Fiber 2.9, Sugar 3.9, Protein 15

SNAP PEA FRITTATA



Snap Pea Frittata image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Snap peas provide a simple addition to a traditional frittata that's ready in less than 30 minutes. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 9

1 tablespoon olive or canola oil
1/2 cup sliced onion
1 teaspoon dried tarragon leaves
1 package (9 ounces) frozen sugar snap peas, thawed
1 cup shredded lettuce
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Set oven control to broil. Heat oil in 10-inch ovenproof skillet over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in tarragon and sugar snap peas; cook uncovered 3 minutes, stirring frequently, until peas are tender. Stir in lettuce.
  • Beat eggs with salt and pepper in medium bowl with wire whisk. Pour over vegetables in skillet. Cook 8 to 10 minutes or until eggs just begin to set.
  • Sprinkle with cheese. Broil 5 inches from heat 1 to 2 minutes or until frittata is golden brown and puffs up.

Nutrition Facts : Calories 130, Carbohydrate 4 g, Cholesterol 215 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

SPRING PEA FRITTATA



Spring Pea Frittata image

Categories     Egg     Vegetable     Breakfast     Brunch     Bake     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Mint     Spring     Cookie     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt and freshly ground black pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
  • 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
  • 4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
  • 5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

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