Spinach Parmesan Frittata Recipes

SPINACH-PARMESAN FRITTATA

Steps:

• Heat oven to 350ºF.
• Heat dressing in large skillet on medium heat. Add onions; cook and stir 2 to 3 min. or until tender. Stir in spinach, herbs and garlic. Cook and stir 1 min. or until spinach is wilted.
• Beat eggs with whisk in large bowl. Stir in cheese, pepper and spinach mixture. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray. Sprinkle with shallots.
• Bake 25 to 30 min. or until golden brown.

SPINACH FRITTATA WITH PARMESAN CHEESE

Steps:

• Heat the oils in an omelette pan that is ovenproof. Add the onion and cook until clear and tender.
• In a bowl, combine the eggs with half of the cheese, the oregano, pepper and spinach and mix well.
• Pour this egg mixture into the skillet with the onion and cook over very low heat until the edges are lightly browned.
• Sprinkle the remaining cheese over the top and place under the broiler until the cheese is lightly browned.
• To serve, cut into wedges.

SPINACH FRITTATA

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.

A BETTER SPINACH FRITTATA RECIPE BY TASTY

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.

PASSOVER SPINACH FRITATTA

Steps:

• Heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. Strain the spinach, reserving half the amount of liquid.
• Crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. Mix thoroughly until the matzo are softened. Add the Parmesan, eggs, salt, nutmeg and pepper.
• Heat the margarine in a 12 inch skillet and add the spinach mixture. Cook on medium heat, uncovered for 5 minutes on each side. Sprinkle with grated Parmesan and serve immediately.

SPINACH FRITTATA

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.

SPINACH OR SWISS CHARD FRITTATA PARMESAN

Steps:

• Steam the spinach or chard in a large covered pot with only the water clinging to the leaves, until just wilted down. This will take about a minute for the spinach and 3 to 4 minutes for the chard; drain. When cool enough to handle, chop the leaves.
• Combine the eggs, spinach or chard, and Parmesan in a mixing bowl and stir together. Add a little salt and pepper and stir again.
• Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
• Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
• Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
• Spinach or Swiss Chard Frittata Parmesan (this page)
• Pasta with Triple Red Sauce (page 74)
• Bountiful tossed salad
• Calories: 88
• Total Fat: 4g
• Protein: 8g
• Carbohydrate: 2g
• Cholesterol: 167mg
• Sodium: 165mg