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
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.
HERB FRITTATA
This is one of the real classics of this region's cuisine (Friuli-Venezia Giulia).You will find it wherever you travel, especially in the springtime when wild herbs sprout in fragrant profusion all over La Terra Fortunata. The key here is to use as large a variety of herbs, grasses and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel and celery leaves. This frittata is served piping hot, tepid or cool. As always, it should be covered if allowed to cool and cut into wedges before serving.
Provided by Food Network
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
- While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
- Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
- Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
- Variations:
- To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
- Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
KOOKOO SABZI (FRESH HERB FRITTATA)
The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.
Provided by Naz Deravian
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h5m
Yield 8
Number Of Ingredients 19
Steps:
- Soak barberries in water to cover for 10 minutes. Drain.
- Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
- Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
- Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 6.7 g, Cholesterol 139.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 488.3 mg, Sugar 1.8 g
FRESH HERB FRITTATA
Steps:
- Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet. If 2 tablespoons/30 g are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add the chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
- While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in one hand, shake the pan continuously to prevent the frittata from sticking.
- Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
- Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
- Variations: To make a baked omelet, preheat the oven to 300°F/150 °C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
- Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
- Wine: Many wines seem to go well with this preparation, including Collio Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco
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 :
A BETTER SPINACH FRITTATA RECIPE BY TASTY
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
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 HERB FRITTATA
Make and share this Spinach Herb Frittata recipe from Food.com.
Provided by Nadia Melkowits
Categories Breakfast
Time 20m
Yield 1 patty, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingriedients above with the exception of the oil.
- Preheat a pancake size pan greased with the olive oil on medium heat. Spoon enough mixture to cover bottom of the pan in a somewhat thick layer, like a pancake. When you see bottom strat to brown flip it over.
- Serve over flat pita bread with sliced tomatoes and avocado if desired.
Nutrition Facts : Calories 183.8, Fat 4.5, SaturatedFat 1.3, Cholesterol 158.6, Sodium 176, Carbohydrate 26.3, Fiber 5.8, Sugar 3.1, Protein 12.3
More about "spinach herb frittata recipes"
BAKED SPINACH AND HERB FRITTATA (NO TOFU REQUIRED!) …
From onegreenplanet.org
SPINACH FRITTATA WITH PARMESAN AND THYME - HEALTHY …
From healthyrecipesblogs.com
PERSIAN HERB FRITTATA (KUKU SABZI) - RICARDO
From ricardocuisine.com
INDIVIDUAL SPINACH FRITTATAS - ALIDA'S KITCHEN
From alidaskitchen.com
10 BEST SPINACH EGG FRITTATA RECIPES | YUMMLY
From yummly.com
SPINACH, ROASTED RADISH, AND HERB FRITTATA RECIPE | BON …
From bonappetit.com
FETA AND SPINACH FRITTATA RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
SPINACH AND FRESH HERB FRITTATA - THE NEW YORK TIMES
From nytimes.com
GREEN FRITTATA WITH SPINACH AND HERBS RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Preheat the oven to 400 degrees. Chop all herbs and spinach, and place them into bowl. Mix with salt, kneading the herbs until they release their juices. Using your hands or a strainer, strain juice from herbs and set aside.
- In another bowl, whisk the milk and eggs together. Add the strained herbs to the milk and egg mixture and mix.
- Oil a large pan and pour the herb and egg mixture into it. Place on the stove on low heat for about three minutes, and then transfer into the oven. Cook until the frittata sets, about 15 to 18 minutes.
SPINACH AND HERB FRITTATA - EAT WELL ENJOY LIFE
From eatwellenjoylife.com
Estimated Reading Time 2 mins
SHEET PAN MUSHROOM SPINACH FRITTATA - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
SPINACH AND GOAT CHEESE FRITTATA RECIPE - FOOD & WINE
From foodandwine.com
SPINACH AND HERB FRITTATA RECIPE | MASALA TV
From masala.tv
SPINACH ARTICHOKE FRITTATA - WHOLE30, LOW CARB - COOK AT HOME …
From cookathomemom.com
EASY ARTICHOKE, SPINACH, & HERB FRITTATA - BIGOVEN.COM
From bigoven.com
THE BEST VERY GOOD RECIPES OF FRITTATA AND SPINACH
From verygoodrecipes.com
SPINACH FRITTATA - ONCE UPON A CHEF
From onceuponachef.com
RECIPE: PERSIAN HERB FRITTATA (KUKU SABZI) - KITCHN
From thekitchn.com
SPINACH, MUSHROOM AND HERB FRITTATA - ASHLEE MARIE
From ashleemarie.com
WHEN IN GREECE, A SPANISH CHEF COOKED ME AN ITALIAN FRITTATA I’LL …
From fifthseasonfresh.com
FRESH HERB FRITTATA - NOURISHED KITCHEN
From nourishedkitchen.com
SPINACH FRITTATA WITH FRESH HERBS. - WRITES4FOODWRITES4FOOD
From writes4food.com
BROCCOLI, CHEDDAR & SPINACH FRITTATA - COOKIE AND KATE
From cookieandkate.com
SPINACH AND FRESH HERB FRITTATA - FURTHER FOOD
From furtherfood.com
MEDITERRANEAN FRITTATA WITH SPINACH AND FETA CHEESE
From mediterraneanlatinloveaffair.com
HOW TO MAKE A SPINACH FRITTATA | KITCHN
From thekitchn.com
SPINACH, FETA, AND TARRAGON FRITTATA RECIPE - FOOD & WINE
From foodandwine.com
SPINACH FRITTATA RECIPE [OVEN FRITTATA METHOD] | ELIZABETH RIDER
From elizabethrider.com
MUSHROOM, SPINACH & HERBS FRITTATA WITH EGG WHITE RECIPE
From archanaskitchen.com
ARTICHOKE, SPINACH & HERB FRITTATA - MEAL GARDEN
From mealgarden.com
SPINACH-SAUSAGE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
SPINACH FRITTATA, POTATO FRITTATA, HERB AND VEGETABLE FRITTATA RECIPES
From chef-menus.com
COUNTDOWN | EASY SPINACH, HERB & RICOTTA FRITTATA RECIPE
From countdown.co.nz
HERBY SPINACH FRITTATA (GRAIN-FREE) | ESSENTIAL OMNIVORE
From essentialomnivore.com
EASY ARTICHOKE, SPINACH, & HERB FRITTATA | LINDA WAGNER
From mastercook.com
SPINACH FRITTATA RECIPE MADE IN THE CROCKPOT - PEG'S HOME COOKING
From pegshomecooking.com
SPINACH AND MUSHROOM FRITTATA RECIPE | SOUTHERN LIVING
From southernliving.com
QUICK AND EASY VEGETARIAN SPINACH FRITTATA - LETTY'S KITCHEN
From lettyskitchen.com
PARMESAN HERB FRITTATA - THE WHOLE COOK
From thewholecook.com
SPINACH, HERB AND FETA CHEESE CUSTARD - LETTY'S KITCHEN
From lettyskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love