Spinach And Crumble Frittata Recipes

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.

PASSOVER SPINACH FRITATTA

Steps:

• Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
• Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
• Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.

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.

SPINACH FRITTATA

Steps:

• Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just 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, about 5 minutes. Remove from the oven and turn out onto a serving plate.

SPINACH CHICKEN FRITTATA

Steps:

• In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.

SPINACH FRITTATA

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.

SPINACH FRITTATA

Steps:

• In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
• In 9- to 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Cook potatoes in oil about 5 minutes, stirring frequently, until tender. Add spinach; cover and cook 1 to 2 minutes or until spinach is wilted.
• Reduce heat to low. Spread potatoes and spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and top is set. Cut into wedges.

SPINACH-FETA FRITTATA

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.

PASSOVER SPINACH FRITTATA

Steps:

• Heat the spinach in a saucepan with 1/2 cup water, until completely thawed.
• Then drain and wring spinach dry using a clean kitchen towel.
• Sauté the onions & mushrooms in 2 Tablespoons of margarine until softened, about 5-8 minutes, stirring occasionally.
• Crumble matzoh crackers into a medium size bowl, pour the mushroom mixture, spinach and half the amount of water.
• Mix thoroughly until the matzoh crackers are softened, if needed add a little more of the remaining hot water.
• Add the Parmesan, eggs, salt nutmeg and pepper.
• Heat 2 Tablespoons of the margarine in a 12 inch skillet and add the spinach mixture.
• Cook on medium heat, uncovered 4 minutes on each side.
• Sprinkle with grated Parmesan.
• Serve immediately.
• Enjoy!

SPINACH AND CRUMBLE FRITTATA

Steps:

• Slice onions and press garlic. In a wok or skillet sprayed with cooking spray, saute onions and garlic.
• Once translucent add sliced mushrooms and spinach. Cook until mushrooms reduce in size.
• In another skillet (capable of going in the oven) place Morningstar Farms crumble while still frozen and season to taste. Cook over medium heat until mostly thawed, then add veg mixture.
• Once completely thawed, ensure mixture is spread evenly across pan and pour egg beaters evenly over mixture, reduce heat to approx 3 on an electric stove.
• Continue cooking until egg begins to solidify, feel free to ease egg on the sides of the pan away and allow the free flowing egg to flow underneath.
• When mixture is just about firm, place under broiler to complete the process, once done remove from oven and place green onion, tomatoe on top. Dust with bread crumbs and place back under broiler just until egg starts to brown. Remove and enjoy.