Egg White Frittata With Feta Spinach And Mushrooms Food

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!

SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
• Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

SPINACH AND FETA FRITTATA

Steps:

• Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
• While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

FRESH SPINACH MUSHROOM FRITTATA

Steps:

• Melt butter in an oven proof skillet.
• Add garlic, onions and mushrooms cooking until onions are translucent.
• Add spinach, sautee for 2 minutes.
• Beat eggs, salt& pepper together.
• Pour over mixture in skillet, stirring to combine.
• Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
• Sprinkle with cheese and put in oven.
• Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE

Steps:

• Heat a skillet over medium heat and spray with cooking spray.
• Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

EGG WHITE AND FRITTATA

Steps:

• Preheat oven to 325 degrees F.
• Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
• In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.

SPINACH, MUSHROOM, AND FETA FRITTATA

Steps:

• In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
• Chop spinach and squeeze dry.
• Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
• Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
• Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
• Stir in the spinach.
• In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
• Pour over vegetables in skillet.
• Sprinkle feta cheese over the top.
• Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
• Let stand for 5 minutes.
• Cut into wedges and serve.

INSTANT POT MUSHROOM AND SPINACH FRITTATA RECIPE

Steps:

• Heat the olive oil over medium-high heat in a skillet and add the mushrooms and onions.
• Cook the mushrooms and onions, stirring constantly for about 3 minutes.
• Add Vegeta, pepper, lemon juice, and the garlic, and stir together until the garlic is fragrant, about 30 seconds.
• Take the skillet off the heat and let it cool.
• Beat the eggs in a large bowl.
• Add the milk, feta, and mushroom mixture to the eggs.
• Tear the baby spinach, and add it to the mixture and give everything a good stir.
• Using butter or non-stick spray lightly coat a 7-cup heatproof glass or metal container.
• Create a sling for the container.
• Pour 2 cups of water into the Instant Pot and set the trivet inside.
• Lift the container on the sling and place it in the Instant Pot on top of the trivet.
• Secure the lid and set the vent knob to sealing. Using the manual setting set the time to 25 minutes.
• When the timer goes off, let the pressure release naturally for 10 minutes.
• Carefully remove the container with the sling.
• Serve it up and enjoy!