Tomato And Spinach Frittata Recipes

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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 AND TOMATO FRITTATA



Spinach and Tomato Frittata image

Looking for a traditional frittata that's ready in 20 minutes? Then check out this cheesy egg and spinach dish - featuring hints of Greek and Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

4 cups lightly packed fresh spinach (about 4 ounces)
2 tablespoons water
3 eggs
3 egg whites
1/3 cup chopped green onions (about 5 medium)
1/4 cup fat-free (skim) milk
1/4 teaspoon ground red pepper (cayenne)
1 large tomato, chopped (1 cup)
1/2 cup crumbled feta cheese (2 ounces)

Steps:

  • Coarsely chop spinach. In 2-quart saucepan, place spinach and water. Cover and cook over medium-low heat 3 to 5 minutes or until wilted.
  • Meanwhile, in medium bowl, mix eggs, egg whites, onions, milk and ground red pepper until well blended.
  • In 12-inch nonstick ovenproof skillet, arrange wilted spinach, tomato and feta cheese. (If ovenproof skillet is unavailable, wrap skillet handle with foil before placing under broiler.) Pour egg mixture over top. Cover and cook over medium-low heat 6 to 7 minutes or until almost set.
  • Uncover skillet; broil about 6 inches from heat 1 minute. Let stand 1 minute before serving.

Nutrition Facts : Calories 130, Carbohydrate 6 g, Cholesterol 170 mg, Fiber 2 g, Protein 11 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 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.

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

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.

Provided by Cheryl Leiser Harding

Categories     Breakfast and Brunch     Potatoes

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  • In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g

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

FRITTATA WITH CHERRY TOMATOES AND BABY SPINACH



Frittata With Cherry Tomatoes and Baby Spinach image

I generally like fritatta's and I love anything that can be done with spinach in a non sloppy format, so I'm really looking forward to trying this one.

Provided by Luschka

Categories     Breakfast

Time 32m

Yield 2-3 serving(s)

Number Of Ingredients 6

6 eggs
1 teaspoon olive oil
200 g cherry tomatoes, halved
350 g Baby Spinach
chopped fresh basil
chopped fresh parsley

Steps:

  • Preheat the over to 200C/gas 6.
  • Whisk the eggs with 2 tablespoons of water.
  • Heat the oil with 1 tablespoon of water.
  • Add the tomatoes and spinach and cook until the spinach begins to wilt.
  • Sprinkle the herbs.
  • Pour in the eggs and transfer to the preheated over.
  • Bake for 10-12 minutes until well- risen and golden brown.
  • Slice in wedges and serve with a side salad.

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