Spinach Frittata With Tomatoes And Goat Cheese Recipes

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SPINACH AND TOMATO FRITTATA



Spinach and Tomato Frittata image

Looking for a traditional frittata that's ready in 20 minutes? Then check out this cheesy egg and spinach dish - featuring hints of Greek and Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

4 cups lightly packed fresh spinach (about 4 ounces)
2 tablespoons water
3 eggs
3 egg whites
1/3 cup chopped green onions (about 5 medium)
1/4 cup fat-free (skim) milk
1/4 teaspoon ground red pepper (cayenne)
1 large tomato, chopped (1 cup)
1/2 cup crumbled feta cheese (2 ounces)

Steps:

  • Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
  • Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
  • In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
  • Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 170 mg, Fiber 2 g, Protein 11 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g

SPINACH-TOMATO FRITTATA



Spinach-Tomato Frittata image

This sure-fire frittata has a pretty mix of fresh vegetables blended with Mediterranean seasonings and the tang of Parmesan cheese.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 10

6 eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 teaspoons olive oil
6 oz fresh spinach, stems removed, torn into bite-size pieces (about 6 cups loosely packed)
5 to 6 cherry tomatoes, quartered

Steps:

  • In small bowl with wire whisk or fork, beat eggs. Stir in cheese, garlic powder, basil, salt, pepper and nutmeg; set aside.
  • In 9- or 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Add spinach; cover and cook 2 to 3 minutes, stirring once or twice and watching carefully to prevent burning, until spinach is slightly wilted (if necessary, add 2 tablespoons water if spinach becomes dry).
  • Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges.

Nutrition Facts : Calories 190, Carbohydrate 4 g, Cholesterol 325 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g

SPINACH FRITTATA WITH TOMATOES AND GOAT CHEESE



SPINACH FRITTATA WITH TOMATOES AND GOAT CHEESE image

Categories     Egg

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 roma tomatoes, sliced thick and lightly salted
2 cloves garlic, minced
8 eggs
1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
5 ounces goat cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
ground black pepper to taste

Steps:

  • Adjust oven rack to middle position and heat oven to 400 degrees F (200 degrees C). Heat oil in a 10-inch oven-safe skillet. Add tomatoes; fry, turning once until golden brown, about 4 minutes total. Add garlic during the last minute. Meanwhile, whisk eggs, spinach, cheeses, oregano, 1/4 teaspoon of salt and pepper to taste; pour over tomatoes. Transfer pan to oven and bake until just set, 12 to 15 minutes. Remove from oven and let stand a few minutes. Loosen frittata around pan perimeter. Invert onto a plate, then invert onto another plate. Cut into wedges and serve.

SPINACH, BACON, AND GOAT CHEESE FRITTATA



Spinach, Bacon, and Goat Cheese Frittata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon canola or sunflower oil
3 ounces pancetta or bacon, cut into small cubes
4 shallots, thinly sliced
3 cups young leaf spinach
8 eggs
1/4 cup grated Parmesan, Cheddar, or other hard cheese
A grating or two of nutmeg
Sea salt and freshly ground black pepper
1/2 cup crumbled soft goat cheese

Steps:

  • Preheat the oven to 350 degrees F or preheat the broiler to medium-high. Heat the oil in a 9-inch nonstick ovenproof frying pan over medium heat. Add the pancetta or bacon and saute until golden, then remove with a slotted spoon; set aside. Add the shallots to the pan, lower the heat, and cook gently for about 10 minutes, until soft but not colored. Add the spinach and stir until just wilted, then remove from the heat.
  • Lightly beat the eggs in a bowl, then stir in the pancetta or bacon, spinach and shallots, grated cheese, nutmeg, salt, and pepper. Put the frying pan back over low heat, pour in the egg mixture, and cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
  • Dot the goat cheese over the top. If you're baking the frittata, place it in the oven for 5 to 10 minutes, until just set. Or put the frittata under the broiler, ideally not too close to the heat, for about 5 minutes. Let cool slightly (or completely) before slicing and serving.

TOMATO AND SPINACH FRITTATA



Tomato and Spinach Frittata image

There are lots of Spinach, Tomato recipes but when I checked this one is a little different. I threw it together and liked the result. I say it is for 2 but that is if it is served with a salad and a roll. Hope you enjoy it. I like lite Havarti but use your favorite cheese. The hot spice is optional but it does give some pep to the recipe. An 8" pie plate works but it needs to have at least 1 1/2 " sides. I used an 8" x 6" casserole dish. I used adobo chili pepper for my "Hot" spice.

Provided by Bergy

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 cups tightly packed Baby Spinach, cleaned, stems removed
1 cup onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon chili flakes (optional)
1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
1 cup 2% cottage cheese, drained
2 eggs
2 roma tomatoes, sliced
2 ounces lite havarti cheese, grated

Steps:

  • Pre heat oven to 375°F.
  • Lightly spray a baking dish with Pam or other No Oil spray.
  • Place the cottage cheese in a strainer and drain for 5 minutes.
  • Pack the spinach on the bottom of the dish.
  • Add the sliced onion.
  • Sprinkle on the Adobe spice.
  • Combine the eggs and cottage cheese in a food processor and puree until the mixture is very smooth.
  • Pour over the spinach.
  • Arrange the tomato slices on top.
  • Sprinkle on the grated cheese.
  • Bake in 375 oven until golden and the eggs are cooked apprx 25 minutes.

Nutrition Facts : Calories 334.5, Fat 17.4, SaturatedFat 9.4, Cholesterol 256.2, Sodium 738.5, Carbohydrate 16.4, Fiber 2.6, Sugar 5.9, Protein 28.7

SHRIMP, SPINACH, TOMATO AND GOAT CHEESE FRITTATA



Shrimp, Spinach, Tomato and Goat Cheese Frittata image

Delicious and healthy, good for any meal. I used 1/2 lb of 31-40 count shrimp instead of the large ones, and sliced them in half lengthwise. From Relish Magazine.

Provided by trwittern

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 eggs
4 egg whites
1/3 cup chopped fresh tomatoes or 1/3 cup diced canned tomato
1 dash dried ancho chile powder
2 tablespoons chopped fresh basil
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 tablespoons canola oil
12 large shrimp, sliced in half crosswise (16 to 20 count)
1 small shallot, chopped
1 cup packed chopped fresh spinach
1/2 cup crumbled goat cheese

Steps:

  • Preheat oven to 400°F.
  • Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho chili powder and chopped basil. Add ¼ teaspoon salt and pepper.
  • Heat a medium cast-iron skillet or other ovenproof skillet over medium-high heat. Add canola oil. Season shrimp with remaining ¼ teaspoon salt and pepper. When oil is hot, place shrimp in pan and sauté 1 minute. Add shallot and sauté 2 minutes. Add spinach and cook until wilted.
  • Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture into skillet. Use a spatula to lift shrimp and spinach mixture, allowing egg mixture to flow underneath. Sprinkle goat cheese on top. Once the frittata is set on the bottom, transfer to oven and bake 13 to 15 minutes, until puffy and golden brown. Remove from oven and let cool a few minutes before cutting into wedges.

Nutrition Facts : Calories 178.4, Fat 12.2, SaturatedFat 2.1, Cholesterol 220.8, Sodium 580.5, Carbohydrate 2.6, Fiber 0.5, Sugar 0.8, Protein 14.2

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