CHEESY SPINACH-POTATO EGG CASSEROLE
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
- Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
- Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.
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
SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA
Steps:
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!
SPINACH AND POTATO BAKED OMELETTE
Make and share this Spinach and Potato Baked Omelette recipe from Food.com.
Provided by Katzen
Categories One Dish Meal
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
- Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
- In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
- Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.
Nutrition Facts : Calories 302.4, Fat 17, SaturatedFat 4.1, Cholesterol 423, Sodium 561.3, Carbohydrate 21.9, Fiber 3.3, Sugar 2.3, Protein 16.1
SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA
Steps:
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!
REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
Steps:
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
POTATO OMELETTE
Make and share this Potato Omelette recipe from Food.com.
Provided by Victoria 2
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
- Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
- Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
- Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
- You can serve hot or cold.
Nutrition Facts : Calories 762.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 423, Sodium 188.6, Carbohydrate 140.9, Fiber 17.8, Sugar 11.2, Protein 28.6
ITALIAN POTATOES AND SPINACH
Caution! This is quite addictive. I made this wonderful peasant style recipe tonight with some changes from the original. This is my adapted version.
Provided by Lorac
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
- Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
- While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
- When potatoes are ready, cook spinach according to package directions.
- Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.
SPINACH & FETA BAKED 'OMELETTE'
This dish is so easy, but looks & tastes like you went to alot of trouble. I won't tell anyone if you won't! Actually, you can throw anything in this recipe that you would put in an omelette. Great for lunch or Sunday brunch!
Provided by Grace32
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil to medium-high& add onion- saute until opaque, then add mushrooms (if using) and then spinach& saute just until spinach is wilted.
- Grease 9" square casserole dish with some olive oil (or spray with cooking spray) Beat eggs& add salt& pepper to taste.
- Add crumbled feta and spinach mixture to eggs.
- Pour into casserole dish& top with mozzarella.
- Bake at 350 degrees for approx.
- 30 minutes.
- Cool about 5 minutes, then cut into 4 servings.
- Serve with fruit and some plain yogurt on the side (mix in some dried dill or parsley for color).
SPANISH SPINACH OMELETTE
The leftovers of this tasty tortilla are perfect for tomorrow's lunch - for the office or the kids' lunchbox
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
- Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.
Nutrition Facts : Calories 209 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.46 milligram of sodium
SPINACH OMELETTE WITH LEFTOVER MASHED POTATOES
This recipe came together from some leftover ingredients. I've made omelettes with various veggie ingredients, but the addition of leftover mashed potatoes as a base turned this breakfast dish into a main course meal.
Provided by ilmar
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.
- Lower heat and steam until eggs are set, about 5 minutes.
- Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.
- Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 52.1 g, Cholesterol 391.4 mg, Fat 21.1 g, Fiber 6.6 g, Protein 26.9 g, SaturatedFat 11.2 g, Sodium 1125.5 mg, Sugar 9.4 g
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