Spinachricottafrittata Recipes

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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

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

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

RICOTTA, TOMATO & SPINACH FRITTATA



Ricotta, tomato & spinach frittata image

Healthy veggie bites that are packed with flavour - a midweek must

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
1 large onion , finely sliced
300g cherry tomatoes
100g spinach leaves
small handful basil leaves
100g ricotta
6 eggs , beaten
salad , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
  • Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
  • Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

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