Spinach Bacon Feta Frittata Recipes

SPINACH, BACON & FETA FRITTATA

Steps:

• Place spinach in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or just until wilted. Place spinach in strainer; press to remove excess moisture. Cool.
• Heat oven to 350°F. Blend eggs and cream cheese in blender until smooth; pour into medium bowl. Add hash browns, feta, 2/3 of the bacon and spinach; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 35 to 45 min. or until knife inserted in center comes out clean. Top with tomatoes and remaining bacon.

SLOW BAKED SAUTéED SPINACH, BACON & FETA FRITTATA

Steps:

• Preheat oven to 300 degrees.
• In an ovenproof pan add olive oil.
• Over medium heat, sauté the spinach until just wilted.
• Add the bacon and sauté for a few more minutes until heated through.
• In the meantime, whisk eggs, milk and salt and stir into the spinach mixture.
• Keep on burner until the egg is just set.
• Transfer pan to the oven.
• Bake for about 20 minutes, until the egg is just set in the middle.
• Remove from oven and cool slightly.
• Cut into 6 slices and sprinkle with crumbled feta.
• Serve.

SPINACH AND FETA FRITTATA

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.

GREEK FRITTATA WITH FETA AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
• Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
• Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

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.

SPINACH-BACON FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
• Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

SPINACH FETA FRITTATA

Steps:

• Preheat oven to 350F degrees.
• Cook onion in olive oil until opaque in a medium skillet.
• Add mushrooms and cook for about 1 minute.
• Add the spinach and cook until warmed through.
• Grease a 9" casserole dish with cooking spray.
• Put the vegie mixture in the bottom of the casserole dish.
• Add crumbled feta to the eggs and pour over.
• Top with mozzarella cheese.
• Bake at 350F for approx 30 minutes, or until the eggs are solid.
• Cool for about 5 minutes then cut into serving size squares.