Spinach Frittata Recipes

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SPINACH FRITTATA



Spinach Frittata image

Found this on Simply Recipes. If you've never been there, go check it out. Wonderful food blog with lots of great photos, directions, and extra tid bits of information. This is another tasty recipe from the site. Hard to go wrong with ingredients like these. Perfect for brunch when company is coming.

Provided by Kitchen Witch Steph

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spinach leaves, cleaned and chopped
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1 large garlic clove, minced
9 large eggs
2 tablespoons milk
1/3 cup grated parmesan cheese
2 tablespoons chopped sun-dried tomatoes (I use the ones packed in oil)
salt & freshly ground black pepper
3 ounces goat cheese

Steps:

  • Preheat oven to 400°F.
  • Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes.
  • Drain water and set aside.
  • In a mixing bowl, whisk together eggs, milk, and Parmesan cheese.
  • Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
  • Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat.
  • Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
  • Spread out spinach mixture evenly on bottom of skillet.
  • Pour egg mixture over spinach mixture.
  • Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
  • Sprinkle bits of goat cheese over the top of the frittata mixture.
  • When the mixture is about half set, put the whole pan in the oven.
  • Bake for 13-15 minutes, until frittata is puffy and golden.
  • Remove from oven with oven mitts and let cool for several minutes.
  • Although the pan may be out of the oven for a few minutes, the handle is still very hot.
  • To keep from accidentally picking it up by the handle while hot, take a piece of ice and melt it against the pan's handle to cool it down.
  • Cut into quarters to serve.

Nutrition Facts : Calories 356.6, Fat 24.1, SaturatedFat 10, Cholesterol 501.1, Sodium 523.4, Carbohydrate 10.2, Fiber 3.1, Sugar 3.8, Protein 26

SPINACH FRITTATA



Spinach Frittata image

Provided by Trisha Yearwood

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large eggs
1/2 cup heavy cream
Salt and freshly ground pepper
1 cup shredded Swiss cheese
1 cup grape tomatoes, halved lengthwise
2 tablespoons salted butter
1 small onion, finely chopped
4 cups baby spinach

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 FRITTATA



Spinach Frittata image

This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.

Provided by Stephanie Lynn

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup red bell pepper, cut into thin matchsticks
½ cup chopped onion
3 eggs
½ cup milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped cooked ham
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g

SPINACH FRITTATA



Spinach Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1 cup lengthwise-halved grape tomatoes
2 tablespoons salted butter
1 small onion, finely chopped
4 cups fresh baby spinach

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.

MUSHROOM AND SPINACH FRITTATA



Mushroom and Spinach Frittata image

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 45m

Yield Serves 6

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 10 ounce bag presliced mushrooms
Salt and freshly ground pepper
1 to 2 garlic cloves (to taste), minced
1 6-ounce bag baby spinach, rinsed
8 eggs
1/4 cup grated Parmesan (optional)
2 tablespoons low-fat milk

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
  • Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
  • Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH FRITTATA



Spinach Frittata image

I make this recipe year-round but especially enjoy it with fresh spinach from our garden.-Betty Breeden, Elko, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup chopped green onions
2 tablespoons olive oil
10 eggs
1/2 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup sliced fresh mushrooms
1/4 teaspoon garlic powder
Salt and pepper to taste

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-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-FETA FRITTATA



Spinach-Feta Frittata image

This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g

SPINACH RICOTTA FRITTATA



Spinach Ricotta Frittata image

Great way to add more vegetables into your breakfast! Serve with fresh hot biscuits or muffins and fresh fruit for a wonderful brunch.

Provided by PaulaG

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup baby spinach leaves, lightly packed
2 green onions, sliced
4 -6 button mushrooms, washed and sliced
1 fire roasted red pepper, diced
1 tablespoon fresh basil
1 -2 teaspoon butter
4 eggs (or egg substitute equivalent to 4 eggs)
1/3 cup ricotta cheese
2 tablespoons parmesan cheese, grated
salt and pepper

Steps:

  • Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
  • Place over medium high heat, add butter.
  • When butter is melted add the prepared vegetables and basil.
  • Cook stirring often just until spinach is wilted.
  • Whisk together the eggs and ricotta cheese.
  • Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
  • When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
  • Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
  • Cut in half and serve on warmed plates.

SPINACH FRITTATA



Spinach Frittata image

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

6 eggs
2 tablespoons milk
1/3 cup freshly shredded Parmesan cheese
1/8 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium green onions, sliced (6 tablespoons)
2 teaspoons olive or vegetable oil
2 small unpeeled red potatoes, cubed (1 cup)
6 oz fresh spinach, stems removed, leaves torn into bite-size pieces (about 6 cups loosely packed)
5 cherry tomatoes, quartered

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

SPINACH AND RED PEPPER FRITTATA



Spinach and Red Pepper Frittata image

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 1h

Yield Six servings

Number Of Ingredients 9

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and cut in small dice
1 to 2 garlic cloves (to taste), minced
10 fresh marjoram leaves, chopped
Salt
8 eggs
Freshly ground pepper
2 tablespoons low-fat milk

Steps:

  • Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH & PEPPER FRITTATA



Spinach & pepper frittata image

A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Number Of Ingredients 8

5 large eggs
300g tub low-fat natural cottage cheese
1 garlic clove, finely chopped
15g finely grated parmesan (or vegetarian alternative)
225g frozen leaf spinach, thawed, squeezed and finely chopped
2 roasted red peppers (not in oil), torn into strips
generous grating of nutmeg
100g whole cherry tomato

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
  • Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

Nutrition Facts : Calories 198 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

A BETTER SPINACH FRITTATA RECIPE BY TASTY



A Better Spinach Frittata Recipe by Tasty image

Here's what you need: medium onion, large bell pepper, garlic, bacon, coconut oil, cream cheese, parmesan cheese, eggs, salt, black pepper, spinach

Provided by Iname Nadii

Categories     Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 11

½ medium onion, diced
½ large bell pepper, diced
1 clove garlic
⅓ cup bacon, crumbled
3 tablespoons coconut oil, (or whatever your preferred cooking oil is. Even butter, really)
4 oz cream cheese, softened
1 cup parmesan cheese
8 eggs
¼ teaspoon salt
1 teaspoon black pepper
8 oz spinach, chopped, drained

Steps:

  • Preheat oven to broil
  • Using a 10", oven-safe skillet, saute the onions, bell peppers, and garlic in 2 tbsp of oil. Once the veggies are nearly done (about 4 minutes), add bacon crumbles and cream cheese to the mix and cook until a creamy mixture. Scoop the veggie/bacon mix into a bowl to cool while leaving the oil behind. Ensure that excess oil is drained.
  • In the same skillet, add the hopped spinach. Cook it down until it starts to wilt, then place it on a paper-towel-lined plate to cool, ensuring the excess oil drips off.
  • In the onion bowl, add the parmesan cheese and mix until even clumps form. Then add the 8 eggs, salt, and pepper, and whisk until combined.
  • In the same skillet, heat the remaining oil before pouring the egg/veggie mixture into it. Let it cook for 30 seconds, stirring gently with whatever utensil you used before, then evenly cover the top with spinach. Let cook for 5 minutes, or until the edges of the mixture start turning a light brown.
  • Place the skillet in the oven with the broil on. Cook for 5-8 minutes, until the surface is golden brown.
  • Take out the skillet, cool, and serve while warm.

Nutrition Facts : Calories 377 calories, Carbohydrate 6 grams, Fat 28 grams, Fiber 1 gram, Protein 22 grams, Sugar 2 grams

SPINACH CHICKEN FRITTATA



Spinach Chicken Frittata image

"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup julienned sweet red pepper
1/2 cup chopped onion
2 tablespoons olive oil
3 large eggs
1/2 cup 2% milk
1 cup shredded cooked chicken, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

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From errenskitchen.com


SPINACH AND RICOTTA FRITTATA (SOUTHERN ITALY) - MEDITERRANEAN LIVING
When the onions and spinach are ready, sprinkle with salt and freshly ground nutmeg. Meanwhile, in a large bowl, whisk together eggs with a pinch of salt and pepper. Stir in Ricotta cheese and Parmesan cheese. Add the greens to the egg and cheese mixture and stir everything together.
From mediterraneanliving.com


SALMON SPINACH FRITTATA – CLOVER LEAF
Preheat oven to 375°F. Prepare 9 x 13 inch baking dish with non-stick vegetable spray coating. Combine salmon, eggs, cottage cheese, spinach, basil, and cayenne pepper. Pour mixture into prepared baking pan. Bake for 30 minutes or until frittata is set.
From cloverleaf.ca


SPINACH FRITTATA - MAYO CLINIC
2017-04-05 In a large, nonstick frying pan with a flameproof handle, heat 1/2 teaspoon of the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Stir in the spinach and cook until it wilts, 1 to 2 minutes. Transfer to a bowl. Set the frying pan aside. In a bowl, whisk together the whole eggs, egg whites and pepper. Set aside.
From mayoclinic.org


SPINACH FRITTATA | FAMILY RECIPES | ANNABEL KARMEL
Spinach Frittata. Eggs are high in protein and contain iron, folate and vitamin A – so serve up this power-packed Spinach Frittata for breakfast. For more egg-cellent breakfast ideas, try these Egg Brunch Muffins or these Sweet Potato & Spinach Nests. 5 minutes. 20 minutes.
From annabelkarmel.com


RECIPE: SPINACH FRITTATA | MAYO CLINIC CONNECT
Spread the spinach evenly over the potatoes. Sprinkle with the basil. Pour in the beaten eggs and sprinkle evenly with the cheese. Cook over medium heat until slightly set, about 2 to 3 minutes. Sprinkle with the basil.
From connect.mayoclinic.org


BROCCOLI, CHEDDAR & SPINACH FRITTATA - COOKIE AND KATE
2021-08-05 2 cups thinly sliced broccoli florets 2 cups SimplyNature Organic Baby Spinach, roughly chopped ⅓ cup thinly sliced green onions Instructions Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended.
From cookieandkate.com


SPINACH FRITTATA RECIPE | DR. MCDOUGALL
Directions. 1 Preheat oven to 350 degrees. 2 Place the onions, leeks, mushrooms and garlic in a large non-stick frying pan with 1/4 cup of the water. Cook stirring frequently for 5 minutes. Stir in the spinach and continue to cook an additional 2 minutes. Remove from heat and drain.
From drmcdougall.com


SPINACH, BREAD, AND RICOTTA FRITTATA - LIDIA
Directions. Preheat the oven to 375 degrees. Add the olive oil to a 10-inch nonstick skillet over medium heat. When the oil is hot, add the leeks, and cook until they begin to soften, 3 to 4 minutes. Add the spinach; then cook and stir until it’s wilted, 5 to 7 minutes. Increase the heat, and cook away any moisture in the pan.
From lidiasitaly.com


BEST FETA AND SPINACH FRITTATA RECIPE | THE MEDITERRANEAN DISH
2019-11-12 This spinach feta frittata can be made ahead of time. There are a couple of options here for you: 1. Simply do all the prep for the spinach and feta mixture. Store in the fridge in a tightly closed container. When ready, follow the recipe by adding the spinach and feta mixture into the egg mixture and bake. 2.
From themediterraneandish.com


OVEN BAKED SPINACH FRITTATA RECIPE - HINA MUNAWAR
2021-11-01 Heat the oven to 400°C and place a rack in the middle. Whisk together the eggs, ½ teaspoon salt, and heavy cream in a small bowl and set it aside. Add 2 tablespoons oil in the skillet over medium heat, add potatoes and sprinkle with pepper and salt. Cook for 4-6 minutes until lightly browned and tender, stirring occasionally.
From hinamunawar.com


SIMPLE SPINACH FRITTATA RECIPE - LOVE AND LEMONS
2012-12-03 Preheat the oven to 450 degrees. Crack the eggs into a medium bowl and whisk them together with the milk, salt, pepper, minced garlic, and any spices you want to add. Set aside. In a medium skillet, sauté the spinach and scallions in a bit of olive oil until the spinach is mostly wilted. Add a pinch of salt.*.
From loveandlemons.com


SPINACH FETA FRITTATA - SKINNYTASTE
2008-11-10 Instructions. Squeeze all water from spinach. In a 9 inch non-stick sauté pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes. Meanwhile in a medium bowl, beat the eggs. Add salt, …
From skinnytaste.com


EASY BAKED FRITTATA RECIPE WITH SPINACH (GLUTEN-FREE)
2019-04-25 How to make an easy baked frittata with spinach, step-by-step. Cook veggies in avocado oil on medium heat, until fragrant and translucent (step 1). In a separate bowl, whisk eggs until light and fluffy, and add milk, cheese, and seasonings (step 2). Fold in mixed greens and herbs (step 3). Pour all ingredients into a 9x13 baking dish and stir.
From thebutterhalf.com


EASY SPINACH AND EGG FRITTATA RECIPE - UNPEELED JOURNAL
2022-02-19 Heat the olive oil in a 7" or 8" skillet over medium-low heat. Add the diced onions and cook until translucent, stirring frequently, about 5 minutes. Add the spinach and a pinch of salt to the skillet and cook until wilted. Spread the spinach and onions evenly over the surface of the skillet. Add the whisked eggs.
From unpeeledjournal.com


SPAGHETTI SPINACH FRITTATA, PASTA FRITTATA | JENNY CAN COOK
2018-02-24 Break spaghetti in half and cook per package directions. (mine - 3 min.) Drain spaghetti, place in a large bowl and add 1 Tbsp. olive oil. Stir using 2 forks. Sauté onion in 1/2 tsp. oil in a fry pan over medium-high heat for 2 minutes until golden. Stir in spinach and cook for 30 seconds. Add spinach mixture to spaghetti. Combine using 2 forks.
From jennycancook.com


SPINACH FRITTATA RECIPE [OVEN FRITTATA METHOD] | ELIZABETH RIDER
Instructions. Preheat the oven to 350°F. Heat 3 tablespoons of olive oil in a 10″ oven-safe skillet over medium-high heat. Add in ½ cup diced onions and the garlic. Cook onions, stirring occasionally, for about 5 minutes or until softened. Add the spinach and allow it to wilt.
From elizabethrider.com


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