SPINACH & ZUCCHINI FRITTATA
Quick and easy, this spinach and zucchini frittata is a healthy brunch or dinner recipe. A spinach and zucchini frittata is also a great way to get the whole family to eat (and enjoy) their greens!
Time 1h15m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (160°C).
- In non-stick skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add zucchini; cook, stirring, for 5 minutes.
- In bowl, combine cheese, parsley, eggs, spinach, salt, pepper and nutmeg; stir in zucchini mixture.
- Spoon into lightly greased 9-inch (23 cm) pie plate.
- Bake in preheated 325°F (160°C) oven until set but still moist in centre, 35 to 45 minutes. Serve hot or cold.
Nutrition Facts :
FETA AND SPINACH BISCUITS
Make and share this Feta and Spinach Biscuits recipe from Food.com.
Provided by Chef mariajane
Categories Breads
Time 12m
Yield 12 biscuits
Number Of Ingredients 12
Steps:
- Cook spinach according to package directions. Rinse with cold water and dry well. Chop. You should have 1/2 cup . Reserve.
- Preheat oven to 400°F Line a baking sheet with parchment paper.
- Combine milk and vinegar. Reserve.
- Mix flour, baking powder, baking soda and salt in large bowl. Cut in shortening until it is pea size bits. Add reserved Carnation Milk, spinach , feta cheese and dill. Mix to combine. Gather dough into a ball and gently knead together everything together.
- Pat dough on a lightly floured work surface until it is 3/4 inch thick round. Cut with a 2-inch cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet. Brush with remaining 2 tablespoons milk and sprinkle with salt.
- Bake in preheated oven 12-15 minutes, or until golden brown.
Nutrition Facts : Calories 931, Fat 94.6, SaturatedFat 25, Cholesterol 13.7, Sodium 387.9, Carbohydrate 18.4, Fiber 0.6, Sugar 0.5, Protein 4.8
SPINACH FRITTATA
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
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
CREAMY GORGONZOLA SPINACH PASTA
This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
- Drain fusilli and toss with sauce. Serve immediately.
Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g
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5-INGREDIENT SPINACH FRITTATA WITH PROSCIUTTO AND …
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- Put the spinach in a large bowl. Peel and finely chop garlic and add the bowl with the spinach. Season with salt and pepper and drizzle with olive oil. Toss to coat and set aside. Slice mozzarella and tear prosciutto into pieces. In another bowl, beat the eggs and season with pepper.
- Heat a frying pan over medium heat. Add the spinach and sauté for approx. 5 min. or until wilted. Spread it out into an even layer and pour in the egg mixture. Tilt the pan to create an even surface. Arrange the sliced mozzarella and prosciutto on top of the mixture and cook for approx. 7 min. or until most of the egg is set, and use a spatula to loosen and lift the sides as it cooks
- Place a large plate over the pan and invert the frittata onto it. Carefully slide the frittata back into the pan so that the mozzarella and prosciutto are facing downwards. Cook for approx. 2 min. or until the surface is golden brown and set. Place a serving plate over the pan to invert the frittata once more. Slice into wedges and enjoy!
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- Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and 1/4 teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.
- In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining 1/4 teaspoon of salt.
- Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
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