SPINACH AND FETA FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
FETA & SEMI-DRIED TOMATO OMELETTE
Cooking up eggs with cheese and tomato makes for a super-quick meal for one that's ready in 10 minutes
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
FETA FRITTATA
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
MINI TOMATO AND FETA FRITTATAS
I made these tasty little mouthfuls from a recipe from this month's Super Food Ideas (Dec/Jan 2007) - for a mums and kids morning tea party. Everyone loved them. So quick and easy to make. (Prep time includes the 15 minutes cooling time for the onion mix.)
Provided by catxx
Categories Lunch/Snacks
Time 40m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
- Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes.
- Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined.
- Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool.
- Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.
Nutrition Facts : Calories 58.9, Fat 4.2, SaturatedFat 1.9, Cholesterol 67.8, Sodium 122.7, Carbohydrate 2.6, Fiber 0.4, Sugar 1.5, Protein 3.1
SEMI-DRIED TOMATO AND FETA FRITTATAS
This recipe makes 8 individual frittatas so is perfect for entertaining. I would also like to try this using a mini muffin tray for little fingerfood bites! This recipe can also be made a day ahead and reheated, too easy! Semi-dried tomatoes are available at most delis.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degree C (160 degree C for fan-forced).
- Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
- Combine all ingredients, except feta, in a large bowl and mix well.
- Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
- Divide the mixture among the 8 muffin cups.
- Top each with some crumbled feta.
- Bake for about 25 minutes or until just set in the centre.
- Serve warm or at room temperature.
FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL
Provided by Jennifer Martin
Categories Cheese Herb Olive Tomato Breakfast Brunch Broil Feta Winter Bon Appétit Portland California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
SPINACH-FETA FRITTATA
This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g
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