FETA AND SPINACH FRITTATA RECIPE
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
- Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
- In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
- Serve with 3-Ingredient Mediterranean Salad. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 152 calories, Sugar 1.5 g, Sodium 347.7 mg, Fat 10.7 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 1.7 g, Protein 9.8 g, Cholesterol 195.6 mg
BAKED FRITTATA RECIPE - SPINACH, FETA AND DILL
Steps:
- Preheat oven to 400 F
- In a medium mixing bowl add 6 eggs, dill, salt and pepper.
- In small bowl add melted butter, milk and flour and mix well until all the lumps are out. Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
- Add butter and milk mixture to egg mixture and mix well with a wisk to add some air and mix well.
- Heat seasoned cast iron skillet on medium heat and add olive oil. When olive oil is heated add onions and sautee until they become softened and translucent. About 3-5 minutes. Add spinach and stir often until spinach becomes wilted. About 3 minutes. Spread spinach and onions evenly over the bottom of the pan.
- Add crumbled feta evenly over top of spinach and onion mixture.
- Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly. Continue to cook on stove top until the edges of the egg mixture are set. About 2 minutes.
- Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set. The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting. Place a baking sheet underneath if worried. Check if eggs are set in centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
- When done remove from the oven and let sit for 5 minutes. Cut into wedges to serve. If using smaller skillets as I have this mixture divides evenly across 3 mini skillets. Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
- Eat right away or refrigerate for up to 4 days in a sealed container. Eat cold or warm up in the microwave.
Nutrition Facts : ServingSize 171 g, Calories 307 kcal, Carbohydrate 8.5 g, Protein 14 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 413 mg, Sodium 706 mg, Fiber 1.7 g, Sugar 4 g, UnsaturatedFat 11.5 g
GREEK FRITTATA WITH FETA AND DILL
Feta and dill lend fantastic flavor to basic egg recipes. Serve this with lemon-and-oregano-roasted potatoes for a hearty meal. If you prefer to use regular eggs for this recipe, use 2 large eggs plus 9 egg whites instead of the egg substitute.If you are using a cast-iron skillet to cook your frittata, you'll want to pull it out of the oven before it completely finishes cooking. That's because the cast-iron skillet conducts heat in such a way that the frittata continues to cook even after it is pulled from the oven. Serve this with fruit for a delicious brunch or weeknight supper.
Categories Lunch,Dinner
Time 52m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes.
- Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.
- Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes.
- Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.
Nutrition Facts : Calories 101 kcal
SPINACH AND DILL FRITTATA
This comes from Eating Well and I wanted to save. We are "empty-nesters" so I am always looking for recipes sized for two people. I would think you could substitute lower-fat feta cheese and replace some of the eggs with an egg substitute or egg whites.
Provided by TXOLDHAM
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Reduce the water in the spinach by squeezing well. Blend eggs in a bowl. Add feta, scallions, dill, pepper and spinach and mix gently.
- Preheat broiler with rack about 4 inches from heat source.
- Heat the oil in a non-stick skillet over medium heat. Pour in the egg mixture and distribute evenly. Reduce heat to medium-low and cook until bottom if lightly-browned, about 3 to 4 minutes. Lift the edges to allow the uncooked egg to flow underneath. Place the pan under the broiler and cook until the top is set, about 1-1/2 to 2-1/2 minutes.
- Slide the frittata onto a platter and serve immediately.
Nutrition Facts : Calories 291.7, Fat 22.5, SaturatedFat 9.3, Cholesterol 456.4, Sodium 564.3, Carbohydrate 3.6, Fiber 0.5, Sugar 2.7, Protein 18.3
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