Pumpkin Spinach And Feta Frittata Recipes

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SPINACH AND FETA FRITTATA



Spinach and Feta Frittata image

This Spinach and Feta Frittata is full of fresh spinach and creamy feta cheese. It's healthy, gluten free, and perfect for just about any meal. If you're looking for that delicious meatless dish for breakfast, brunch, or dinner, then this is it!

Provided by Gayle

Categories     Breakfast

Time 45m

Number Of Ingredients 8

2 tablespoons olive oil
4 cups fresh baby spinach
8 eggs
¾ cup Blue Diamond Almond Breeze Almondmilk Original Unsweetened (or milk of choice)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
6 ounces crumbled feta cheese

Steps:

  • Preheat oven to 350°F. Lightly spray a 9-inch round cake pan with non-stick cooking spray. Set aside.
  • In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted. Season with salt and pepper, if desired.
  • In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder. Fold in cooked spinach and feta cheese. Pour mixture into prepared pan.
  • Bake for 32-25 minutes, or until firm and toothpick inserted in middle comes out clean. Remove from oven and let cool for 5 minutes before slicing. Serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 168 kcal, Carbohydrate 3 g, Protein 10 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 185 mg, Sodium 467 mg, Fiber 1 g, Sugar 2 g

PUMPKIN, SPINACH AND FETA FRITTATA



Pumpkin, Spinach and Feta Frittata image

This is the easiest and fastest dinner, healthy and can be made ahead. The hardest thing is cutting up the pumpkin, the rest is embarassingly easy. It looks nice and colourful too.

Provided by MellowMel

Categories     Vegetable

Time 50m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 7

4 cups coarsely chopped pumpkin, 640g
1 large coarsely chopped potato, 300g
125 g baby spinach leaves, chopped coarsely
200 g feta cheese, crumbled
3/4 cup coarsely grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly

Steps:

  • Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
  • Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
  • Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
  • Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

Nutrition Facts : Calories 480.1, Fat 27.9, SaturatedFat 15.2, Cholesterol 489.8, Sodium 861.5, Carbohydrate 29.6, Fiber 3.5, Sugar 6.1, Protein 29

SPINACH AND FETA FRITTATA



Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
  • While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

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

PUMPKIN & SPINACH FRITTATA



Pumpkin & Spinach Frittata image

This is healthy lunch or dinner recipe from Australia's CSIRO Total Well-Being Diet. Serve with a nice, crisp salad. You'll need a baking tray, a frying pan & a baking dish.

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

400 g pumpkin, peeled and cut into 3cm cubes
1 tablespoon olive oil
1 teaspoon soy sauce
2 leeks, washed and finely sliced
2 garlic cloves, crushed
300 g baby spinach leaves, chopped roughly
fresh ground black pepper
8 eggs
400 g natural yoghurt
50 g matured cheese, grated

Steps:

  • Preheat oven to 170°C (350°F) and grease a small baking dish with a little bit of oil.
  • Place pumpkin in a bowl, add 1 teaspoon of olive oil, soy sauce & toss to coat.
  • Tip onto a baking tray & roast for 25 minutes.
  • Heat remaining oil in a frying pan over medium heat.
  • Add leek & cook, stirring, for 5 minutes, or until soft.
  • Add garlic and spinach leaves and cook until spinach has wilted, then season with pepper, to taste.
  • Whisk eggs, yoghurt and cheese together lightly in a large bowl.
  • Add pumpkin and spinach mixture & gently stir to combine.
  • Pour mixture into prepared baking dish & bake for 20 minutes, or until set.

PUMPKIN, SPINACH, AND FETA FRITTATA



Pumpkin, Spinach, and Feta Frittata image

In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.

Provided by Jalay

Categories     Frittata

Time 59m

Yield 4

Number Of Ingredients 7

4 cups cubed fresh pumpkin
1 (10 ounce) potato, peeled and coarsely chopped
4 ½ ounces fresh spinach, chopped
7 ounces crumbled feta cheese
¾ cup shredded Cheddar cheese
8 eggs, lightly beaten
1 small red onion, thinly sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
  • Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
  • Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
  • Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 25.8 g, Cholesterol 438.4 mg, Fat 27.8 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 15.1 g, Sodium 856.3 mg, Sugar 5.9 g

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