SPINACH & COURGETTE FRITTATA
Serve this thick Spanish-style omelette in wedges for a healthy vegetarian lunch bite or picnic addition
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Fry onion in oil in a large ovenproof frying pan until soft. Add chilli flakes and courgettes, and cook for 5 mins more.
- Tip spinach into a large colander and pour over a kettle of boiling water. Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over ricotta.
- Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set. Finish under the grill for 3 mins or until golden and cooked through.
Nutrition Facts : Calories 211 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
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.
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.
Nutrition Facts :
SPINACH-ZUCCHINI FRITTATA
This spinach and zucchini frittata is an easy make-ahead brunch dish.
Provided by DENICED
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
- Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 g
ZUCCHINI AND SPINACH FRITTATA
Categories Egg Vegetable Brunch Vegetarian Lunch Spinach Zucchini Pan-Fry Tarragon Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 32 frittata wedges
Number Of Ingredients 5
Steps:
- In a large non-stick skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté zucchini until it begins to brown. Add spinach and cook, stirring occasionally, until just wilted. Season mixture with salt and pepper. Remove skillet from heat and cool vegetables slightly.
- Preheat oven to 225°F. Grease a large baking sheet.
- In a large bowl beat eggs lightly and stir in vegetables, tarragon, and salt and pepper to taste. In a 9-inch heavy omelet pan heat 1 teaspoon oil over moderately low heat until hot but not smoking and add 1 cup egg mixture, tilting pan to distribute evenly. Cook egg mixture until set underneath but still slightly wet in center, 3 to 4 minutes. Slide frittata halfway out of pan onto prepared baking sheet and fold second half over to make a half circle. (Eggs will continue to cook from residual heat.) Keep frittata warm in oven. Make 3 more frittata with remaining oil and egg mixture in same manner. Keep frittata warm, covered with foil, up to 1 hour.
- Cut each frittata into 8 wedges.
SPINACH FRITTATA
Garden-fresh potatoes, spinach and tomatoes not only add color but nutrition to a brunch favorite.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 165 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g
ASPARAGUS, SPINACH, AND FETA FRITTATA
from "today i ate..." - http://todayiateck.blogspot.com/2010/06/asparagus-spinach-and-goat-cheese.html
Provided by ellie3763
Categories Breakfast
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Whisk together egg whites, eggs, and soy milk. Set aside.
- In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
- Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
- Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.
Nutrition Facts : Calories 196.8, Fat 11.7, SaturatedFat 5.7, Cholesterol 112.2, Sodium 504.7, Carbohydrate 7.1, Fiber 2, Sugar 3, Protein 16.6
SPINACH, FENNEL, AND ZUCCHINI FRITTATA
This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.
Provided by Kim
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g
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