SPINACH AND FETA FRITTATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Arrange the peppers skin-side up on a baking sheet and broil until charred, about 3 minutes. Transfer to a bowl and cover with plastic wrap; set aside. Preheat the oven to 400 degrees F. Soak the onion in a small bowl of cold water; set aside.
- Whisk the eggs and egg whites in a medium bowl with 1/4 cup water and a pinch each of salt and pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the garlic and mint; cook until sizzling, 20 seconds. Add the spinach and cook, stirring, until wilted, 2 minutes; season with salt and pepper. Stir in the eggs using a wooden spoon; top with the feta. Cook, undisturbed, until the mixture starts setting around the edges, 2 minutes. Bake in the oven until set and lightly golden, 15 minutes.
- Meanwhile, remove the charred skins from the peppers; slice into strips. Drain the onion and toss with the peppers, olives, vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- Slide the frittata onto a board; let rest 5 minutes. Slice into wedges; drizzle with olive oil. Serve with the pita bread and salad.
Nutrition Facts : Calories 410 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 195 milligrams, Sodium 1020 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 25 grams
SPINACH & FETA FRITTATA
Make and share this Spinach & Feta Frittata recipe from Food.com.
Provided by Meredith .F
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler and place heating rack 4-5" from the heating element. Microwave fresh spinach in a loosely covered bowl on high for about 3 minutes or until it is slightly wilted. Dry spinach thouroughly with paper towels and chop it coarsely.
- Meanwhile, coat bottom and sides of a 12" ovenproof skillet with cooking spray. Heat 1 Tbs. oil in the skillet on med-high and add onion. Cook until lightly browned.
- In a large bowl, beat eggs thoroughly. Stir in tomatoes, spinach, cheese, Italian seasoning, salt & pepper.
- Add remaining 2 teaspoons oil to the skillet with onion and tilt pan to distribute oil evenly. Pour egg mixture in, evenly distributing vegetables with the back of a wooden spoon. Cook over medium heat without stirring for about 7 minutes or until only te surface is loose.
- Place skillet under broiler and cook for approximately 2 minutes or until surface is lightly browned. To serve, loosen edges with a knife, flip it onto a cutting board and slice.
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
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.
GREEK FRITTATA WITH FETA AND SPINACH
This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
- Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
- Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g
SPINACH, MUSHROOM, AND FETA FRITTATA
Make and share this Spinach, Mushroom, and Feta Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h24m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 224.8, Fat 15.1, SaturatedFat 7.2, Cholesterol 342.6, Sodium 1257.4, Carbohydrate 8.3, Fiber 2.7, Sugar 3.9, Protein 15.6
SPINACH FETA FRITTATA
When Laura Fall-Sutton of North Chicago, Illinois wants something special and substantial for brunch or breakfast, she relies on this full-flavored favorite for family and friends. LAURA'S TIP: "Canned, chopped tomatoes can be added for color or a cup of them substituted for the spinach. Or add a green salad to this meat- and wheat-free entree and serve up breakfast for dinner!"
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk the egg whites, eggs, water, pepper and salt; set aside. In a 10-in. ovenproof skillet, saute onion and garlic in oil for 2 minutes. Add potatoes; cook and stir until almost tender, about 10 minutes. Reduce heat; sprinkle with spinach, feta cheese and basil. , Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 178 calories, Fat 9g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
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