SPINACH RICOTTA FRITTATA
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
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 AND POTATO FRITTATA
Make and share this Spinach and Potato Frittata recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 40m
Yield 6 serving(s)
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 eggs and milk.
- Pour into skillet over the vegetables.
- Sprinkle with cheddar cheese.
- Reduce heat to low.
- Cover.
- Cook 5 to 7 more minutes or until eggs are firm.
- Cut into wedges and serve.
POTATO FRITTATA WITH SPINACH AND RICOTTA
Rustic Italian potato frittata recipe, a thick skillet cake with eggs, potato, spinach and cheese. The easiest supper or brunch dish!
Provided by Karen Tedesco
Categories Eggs
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 (180 C) degrees.
- Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they're cool enough to handle.
- Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.
- Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.
- Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.
- Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.
- Cool 10 minutes before slicing. Frittata can be served warm or at room temperature.
Nutrition Facts : ServingSize -2 g, Calories 218 kcal, Carbohydrate 10 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 232 mg, Sodium 185 mg, Fiber 1 g, Sugar 2 g
RICOTTA, TOMATO & SPINACH FRITTATA
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
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
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
ZUCCHINI AND POTATO FRITTATA
Zucchini, Potatoes, Cheese and onion make this an unusual frittata that requires no additional bread- great for carb watchers. Also tastes amazing wrapped in a tortilla the next day as leftover breakfast surprise!
Provided by Epi-curious
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large saute pan, saute the zucchini, potatoes, mushrooms, and onions, and peppers in the butter till not raw anymore, about 3 minutes on medium flame.
- Set aside to cool slightly.
- Butter the bottom and sides of a glass 13x9 Baking dish.
- In a bowl, crack in the eggs and beat well to totally unify the yolks and whites.
- Add the fresh parsley and dill to the egg mixture and stir well.
- Add the shredded cheese to the egg mix and stir well.
- Now add the vegetable mixture and fold into the egg mixture softly, but thoroughly. Add salt and pepper to taste.
- Pour the entire egg mixture into the buttered baking dish and place in the oven on center rack for 35-40 minutes.
- Start to watch the frittata after about 30 minutes to make sure it doesn't overcook in your oven (most ovens vary). You want it to be slightly golden on top, springy to touch and no evidence of runniness.
Nutrition Facts : Calories 545.4, Fat 37.9, SaturatedFat 21.7, Cholesterol 368.9, Sodium 578.3, Carbohydrate 25, Fiber 4.1, Sugar 5.5, Protein 27.7
ROCKET, RICOTTA AND POTATO FRITTATA
Make and share this Rocket, Ricotta and Potato Frittata recipe from Food.com.
Provided by katew
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon till crisp and browned.
- Stir in potato and chopped rocket.
- Whisk eggs, parmesan and cream together in jug.
- Season to taste.
- Pour over potato mixture.
- Cook on medium for 6 - 8 minutes till almost set.
- Top with crumbled ricotta.
- Place under preheated grill for 5 minutes till set.
- Stand 3 minutes before serving.
Nutrition Facts : Calories 399.1, Fat 29.9, SaturatedFat 13.4, Cholesterol 247.4, Sodium 531.6, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 18.3
SPINACH, RICOTTA AND VEGETABLE FRITTATA
"This is like a quiche without the pastry and is also a great lunch for the wheat intolerant. For dinner, serve with a fresh green salad and balsamic vinaigrette." - from Judy Davie
Provided by melting pot
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees Celsius.
- Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
- Blanch the sliverbeet in boiling water for 2 minutes and set aside.
- In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper.
- Seperate the eggs and beat the whites until they form stiff peaks.
- In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
- Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
- Top with remaining egg.
- Cook in the centre of the oven for 20-25 minutes.
Nutrition Facts : Calories 148.3, Fat 8.8, SaturatedFat 2.5, Cholesterol 317.2, Sodium 224.1, Carbohydrate 7.2, Fiber 1.7, Sugar 4.4, Protein 10.3
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