Easy Feta And Potato Frittata Food

SPINACH AND POTATO FRITTATA

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.

POTATO AND CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

EASY FETA AND POTATO FRITTATA

Steps:

• Preheat grill to high, or turn on oven broiler.
• Heat oil on medium heat in large flame-proof frying pan.
• Add onion and saute for 5 minutes until softened, stirring occasionally.
• Add potatoes and cook for a further 5 minutes until golden, stirring to prevent sticking.
• Spread mixture evenly over bottom of pan.
• Pour beaten eggs, lightly seasoned with salt and pepper, over potato and onion mixture.
• Sprinkle the cheese on top and cook over medium heat for 5-6 minutes until the eggs are just set and base of frittata is lightly golden.
• Place pan under grill or broiler (protect the pan handle with a double layer of foil if it is not flameproof) and cook the top of the frittata for about 3 minutes until it is set and lightly golden.
• Serve warm or cold, cut into wedges.

SPINACH-FETA FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
• Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
• Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
• Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
• Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.

FETA AND PEPPER FRITTATA

Steps:

• Heat the oil in a large, non-stick frying pan, add the peppers and cook over a medium heat for 15 mins until softened and lightly coloured. Scatter over the feta.
• Combine the eggs, cream and herbs, then season well. Pour over the pepper mixture, reduce the heat and cook for 15-20 mins until just set. Cook the top under a pre-heated broiler for 5 mins until just golden. Cut into thick wedges and serve.

POTATO AND VEGETABLE FRITTATA

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.

POTATO FRITTATA!

Steps:

• In a large oven proof skillet (10-12 inch) heat the olive oil.
• Add the onion and bacon and sauté until onions are soft. Sometimes I use leftover chunks of ham (from freezer).
• Add a generous layer of the potatoes. No need to thaw. You may not need the whole bag. Save the rest for another use. :-).
• Toss well with the oil.
• Season with the salt and pepper as well as the thyme. Toss again.
• Cook until underside turns brown.
• Turn over and brown on other side. Peek underneath with your spatula.
• Now pour your beaten eggs over the top, and lift around the edges to let some run underneath.
• When the eggs start to set on top sprinkle with the cheddar cheese (more or less depending on what you have on hand).
• Now place the skillet in your pre-heated 375°F oven and bake until cheese is melted.
• Serve in wedges with a salad. Or at breakfast with fruit. This should take no more than 30 minute total. Enjoy,:-).

PEA, FETA & SUMMER HERB FRITTATA

Steps:

• Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
• Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
• Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.

FETA FRITTATA

Steps:

• Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

OLIVE-POTATO FRITTATA

Steps:

• In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
• Lift lid and season with salt and pepper.
• With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
• While potatoes are cooking, beat eggs in a bowl with oregano and salt.
• Pour the eggs over the potatoes when the potatoes have become tender.
• Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
• Sprinkle frittata with feta and parmesan cheeses.
• Place frittata under the broiler and cook for 1-2 minute or until top is set.
• Cut frittata into wedges and serve hot.