SPINACH POTATO VEGGIE FRITTATA
Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that's incredible. It's great when you want to feed a crowd, or meal prep a healthy breakfast for the week.
Provided by Richa
Categories Breakfast
Time 45m
Number Of Ingredients 18
Steps:
- Preheat the oven to 200 degrees celsius. Place the wire rack in the center of the oven.
- Break eggs in a medium bowl, add milk, cream, mozzarella, salt and pepper and whisk together till the eggs are just broken.
- Warm oil in a 10" skillet (preferably cast iron or an oven proof skillet). Saute onions, garlic, broccoli, bell peppers and zucchini for 5-7 minutes, till softened. Add the potatoes, spring onions and spinach and give it a stir. Cover and cook for a couple of minutes till the greens are wilted.
- Distribute the vegetables evenly to cover the bottom of the skillet, add a layer of grated mozzarella and pour the egg mixture into the skillet over the vegetables and cook on a slow flame for a couple of minutes until the eggs are just beginning to set around the edges.
- Sprinkle crumbled feta and parmesan over the egg mixture and place the skillet in the oven till the eggs are set, about 20-22 minutes (start checking around the 15 minutes mark - you can insert a fork in the middle to see if the eggs are cooked). Once set, switch the oven setting to grill (or broil) and grill the top till golden, about 2 minutes.
- Remove from the oven and let the frittata sit for 3-4 minutes before slicing. Serve the frittata with a salad on the side.
Nutrition Facts : Calories 372 kcal, Sugar 4 g, Sodium 799 mg, Fat 25 g, SaturatedFat 12 g, Carbohydrate 19 g, Fiber 3 g, Protein 17 g, Cholesterol 272 mg, ServingSize 1 serving
VEGETABLE FRITTATA WITH SPINACH AND POTATO
This flavorful vegetable frittata makes the perfect weekday meal or weekend brunch!
Provided by Erin Collins
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F.
- Heat 1 tablespoon of olive oil in a non-stick, oven-safe pan (or cast iron skillet) over medium heat. Add the potatoes and saute for 7-10 minutes until tender. Meanwhile, whisk the eggs, basil, and cheese together in a bowl and set aside. Remove the potatoes from the pan and set aside.
- Add the remaining olive oil and cook the green onion, tomatoes, and frozen peas for 3-4 minutes over medium heat. Add the spinach and garlic and cook for another 30 seconds or so.
- Pour in the egg mixture and reduce the heat. Scramble the eggs for 1 minute then add in the potatoes. Cook for another 3-4 minutes until the egg starts to set. Smooth into an even layer and place in the oven for 10-12 minutes until the eggs have set. Slice and serve topped with more basil and cheese if desired. Enjoy!
Nutrition Facts : Calories 241 kcal, Carbohydrate 24 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 174 mg, Sodium 180 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPINACH & POTATO FRITTATA
This easy to follow recipe is a popular frittata dish. Ready in under an hour, this versatile frittata makes a great vegetarian brunch, dinner, or cut it into smaller squares and serve as an hors d'oeuvre.
Time 50m
Yield Serves: 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Combine spinach, hash brown potatoes, carrots, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise, sour cream, salt and pepper.
- Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan.
- Bake in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes.
Nutrition Facts :
VEGETARIAN SPINACH & POTATO FRITTATA
Make and share this Vegetarian Spinach & Potato Frittata recipe from Food.com.
Provided by DustyandSarah
Categories Vegetable
Time 55m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
- In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
- In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
- In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
- Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
- Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
SPINACH AND POTATO FRITTATA
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
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 & POTATO FRITTATA
This Frittata can be served warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.
Provided by Chef mariajane
Categories Breakfast
Time 35m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Combine spinach, hash brown potatoes, carrot, red pepper,, green onion and basil in large bowl.
- Stir in eggs, mayonnaise and sour cream. Season with salt and pepper. Spray 9-inch square baking pan with cooking spray.
- Spread egg mixture in pan.
- Bake in preheated 350F oven until knife inserted in center comes out clean, about 35-40 minutes.
Nutrition Facts : Calories 181.2, Fat 5.8, SaturatedFat 1.8, Cholesterol 190.7, Sodium 229.4, Carbohydrate 23.8, Fiber 3, Sugar 3.5, Protein 9.6
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
VEGETABLE FRITTATA WITH ROASTED POTATOES AND GARLIC
Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees, with racks in upper and middle thirds. On a rimmed baking sheet, toss potatoes and garlic with 1 tablespoon oil; season with salt and pepper. Arrange in a single layer on sheet and roast on middle rack until potatoes are golden and crisp, about 25 minutes, stirring halfway through.
- Meanwhile, in a medium bowl, whisk together eggs and sour cream and season with salt and pepper. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium. Add onion and green beans and cook, stirring occasionally, until beans are tender, about 10 minutes. Add broccoli and tomato, and season with salt and pepper. Add egg mixture and stir to combine. Sprinkle with Parmesan and cook, undisturbed, until edge is set, about 2 minutes.
- Transfer skillet to upper rack in oven and bake until slightly puffed and almost set, about 8 minutes. Heat broiler and broil until cheese is browned and bubbling, about 1 minute. Run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges and serve with potatoes and garlic.
Nutrition Facts : Calories 500 g, Fat 30 g, Fiber 5 g, Protein 30 g, SaturatedFat 13 g
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