GREEK FRITTATA WITH SPINACH AND FETA
Steps:
- Preheat your oven to 350F degrees. In a medium bowl, whisk together the egg substitute, feta cheese, dill, said and black pepper. Set the bowl aside.
- Spray a large (10-inch) ovenproof skillet with nonstick spray and set it over medium-high heat. When the pan is hot add the onion, and cook, stirring often until it has softened, about 6 minutes or so.
- Add the spinach, a handful at a time, stirring and tossing it around in the pan until wilted. Add the roasted pepper and tomatoes, and cook, stirring occasionally, for about 1 minute more.
- Pour the egg mixture into the skillet and cook until the bottom begins to set, about 5 minutes.
- Transfer the skillet to the preheated oven and bake until the center is set, 15 to 20 minutes. Remove from the oven and cut into 4 even wedges.
- Serve hot, warm or at room temperature.
Nutrition Facts : ServingSize 1 /4th recipe, Calories 170 kcal, Carbohydrate 14 g, Protein 18 g, Fat 6 g, Fiber 1 g
FETA AND SPINACH FRITTATA RECIPE
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
- Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
- In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
- Serve with 3-Ingredient Mediterranean Salad. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 152 calories, Sugar 1.5 g, Sodium 347.7 mg, Fat 10.7 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 1.7 g, Protein 9.8 g, Cholesterol 195.6 mg
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.
SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY
Here's what you need: large eggs, baby spinach, crumbled feta cheese, diced tomato, salt, ground black pepper
Provided by Tara Botwinick
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 403 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 1 gram, Protein 31 grams, Sugar 3 grams
SPINACH FRITTATA
This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.
Provided by Stephanie Lynn
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
- Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
- Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g
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 FRITTATA
Steps:
- Preheat the oven to broil.
- In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
- In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
- Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.
TOMATO, SPINACH AND FETA FRITTATA
This easy and delicious Tomato, Spinach and Feta Frittata is a great healthy, low carb breakfast recipe.
Provided by Karlynn Johnston
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 °F.
- In a 10 inch cast iron pan, saute the onions until the onions are translucent and soft, Add in the garlic and fry for another 2 minutes. Add in the spinach and cook until the spinach is wilted
- In a small bowl, whisk the eggs and egg whites.
- Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
- Place the tomato slices on top. Sprinkle with the feta cheese.
- Place in the 350 degree oven and bake for 15-18 minutes, until the egg is fully cooked in the middle of the skillet.
- Remove from the oven and serve, using salt and pepper to taste.
Nutrition Facts : Calories 162 kcal, Carbohydrate 4 g, Protein 11 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 212 mg, Sodium 237 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
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
SPINACH FETA FRITTATA
This is a beautiful frittata. We eat it for breakfast, lunch or dinner. With fresh fruit or salad depending on the meal. Enjoy
Provided by TishT
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees.
- Cook onion in olive oil until opaque in a medium skillet.
- Add mushrooms and cook for about 1 minute.
- Add the spinach and cook until warmed through.
- Grease a 9" casserole dish with cooking spray.
- Put the vegie mixture in the bottom of the casserole dish.
- Add crumbled feta to the eggs and pour over.
- Top with mozzarella cheese.
- Bake at 350F for approx 30 minutes, or until the eggs are solid.
- Cool for about 5 minutes then cut into serving size squares.
SPINACH & CHEESE EGG MUFFINS
A mini frittata made with bacon, onions, cheese and spinach. Always a breakfast fave!
Provided by Stacie
Categories Breakfasts
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
- In a large bowl, use a whisk to beat the eggs until frothy.
- Add the shredded cheese and stir to combine. Set aside.
- In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
- Add spinach mixture to the egg mixture and stir until thoroughly combined.
- Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
- Remove from oven and let cool for 5 minutes.
- To remove the muffins from the pan, use a knife and glide around each muffin until you can gently remove them. Serve immediately.
Nutrition Facts : Calories 100 calories, Carbohydrate 1.3 grams carbohydrates, Cholesterol 18.6 milligrams cholesterol, Fat 8.7 grams fat, Fiber 0.2 grams fiber, Protein 4.1 grams protein, SaturatedFat 3.6 grams saturated fat, ServingSize 1 egg muffin, Sodium 158.4 grams sodium, Sugar 0.5 grams sugar, TransFat 0.1 grams trans fat, UnsaturatedFat 4.3 grams unsaturated fat
SPINACH EGG WHITE FRITTATA WITH FETA CHEESE
Steps:
- Directions: Preheat oven to 375 degrees. Grease 9 inch baking dish with butter. Heat olive oil in a non stick skillet over medium-high heat. Add garlic for 30 seconds, or until fragrant. Add onion and cook for 2-3 minutes and add spinach, cook until wilted. Remove from heat. In a large bowl, whisk together, egg whites, milk, and salt and pepper to taste. Then carefully stir in green onions, cherry tomatoes, and the spinach mixture. Pour the mixture into your pre-greased dish. Sprinkle feta cheese along the top and give a little sprinkle of salt and pepper. Bake for 15-20 minutes, or until center is set. Cook for 5 minutes, then serve. Per serving: 136 calories, 4.9 fat, 3.1 carbs, .8 fiber, 21.6 protein Weight Watchers Points Plus: 2 points (because vegetables do not count towards points)
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EGG WHITE FRITTATA WITH SPINACH AND FETA - LIVE EAT LEARN
From liveeatlearn.com
5/5 (1)Total Time 25 minsCategory Breakfasts, Main DishesCalories 182 per serving
- Prep: Preheat oven to 425°F (218°C). In a bowl, whisk together egg whites, dairy, and half of the cheeses.
- Saute: Heat oil in a large, oven-safe skillet over medium heat. Add mushrooms, cooking until they have released their moisture and become soft, about 5 minutes. Roughly tear up the spinach and add it to the pan. Stir and cook until it wilts down, about 1 minute. Stir in the salt.
- Egg: Add the whisked egg mixture. Continue cooking for about 30 seconds, or until the outsides of the frittata begin to set and turn lighter.
- Bake: Sprinkle remaining cheese on top of the frittata. Transfer the pan to your preheated oven and cook for 8 to 10 minutes, or until frittata is set. Do not overcook! Slice into 8 pieces. Serve warm or room temperature.
ASPARAGUS, SPINACH, AND FETA CHEESE FRITTATA RECIPE - TWO ...
From twopeasandtheirpod.com
Reviews 71Estimated Reading Time 2 mins
- 1. Preheat the oven to 350 degrees F. In a small bowl, whisk together the egg whites and egg. Set aside.
- 2. In a small frying pan, heat up the olive oil. Add the garlic and cook for 1-2 minutes on medium heat. Add the asparagus, spinach, and green onions. Cook until the asparagus is tender and the spinach is wilted.
- 3. Pour the egg mixture over the asparagus, spinach, and onions. Sprinkle in half of the cheese. Cook for about 5-6 minutes on low heat.
- 4. When the eggs are mostly set, sprinkle the fritatta with the rest of the feta cheese. Put the pan into the oven. Bake for 10-15 minutes, or until the fritatta is firm and the cheese is melted.
SPINACH BACON AND FETA FRITTATA RECIPE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
5/5 (2)Total Time 30 minsCategory MainCalories 394 per serving
- Heat a large skillet over medium heat. Add bacon and cook, stirring often, until cooked through, approximately 10 minutes.
- Remove bacon from skillet with a slotted spoon or skimmer, reserving grease in the pan, and set aside on a paper towel to drain.
- Add spinach by handfuls and allow to wilt down. Continue adding spinach by the handful, stirring frequently, until all spinach has been added and is wilted. Remove spinach from pan and place with the bacon.
SPINACH, MUSHROOM, FETA AND TOMATO FRITTATA - SAVORY & SAVVY
From savoryandsavvy.com
Servings 4-6Passive Time 5 minutesCook Time 25 minutesPrep Time 10 minutes
MEDITERRANEAN FRITTATA - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 37Category BreakfastCuisine AmericanTotal Time 15 mins
- Heat olive oil in a large (10-inch) oven safe pan or cast iron pan. Add green onions and cook until softened, about 3-5 minutes. Add the spinach and garlic, and cook until the spinach starts to wilt, about 2-3 more minutes.
- Pour the egg mixture on top of the cooked vegetables. Add half the feta cheese and half the sundried tomatoes.
SPINACH, FETA, AND TARRAGON FRITTATA RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Servings 4
- In a 12-inch ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoon each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out the pan.
- In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using.
- Heat the broiler. In the same frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and the top is almost set, 6 to 7 minutes. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 to 3 minutes.
- Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
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5/5 (14)Total Time 25 minsCategory Breakfast, BrunchCalories 120 per serving
- While the onion is cooking, whisk egg whites with salt and pepper in a medium bowl until frothy. Stir in almost all of the parmesan cheese. Reserve 1 or 2 tablespoons of parmesan cheese for topping.
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5/5 (1)Total Time 25 minsCategory BreakfastCalories 176 per serving
- Heat a small (8-inch) nonstick (it MUST be nonstick) and oven-safe skillet over medium heat. Add the butter. Once the butter is melted, add the red bell pepper. Saute until the pepper softens about 6 to 8 minutes.
- To the skillet, add the Italian seasoning, salt, and green onion. Stir to combine. Let cook 30 seconds.
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From fromachefskitchen.com
4.4/5 (22)Total Time 30 minsCategory Breakfast And BrunchCalories 304 per serving
- Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
- Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
- Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
EGG WHITE FRITTATA WITH SPINACH, TOMATO AND FETA CHEESE
From amealatatime.com
Servings 4Estimated Reading Time 5 minsCategory Breakfast, Brunch, LunchTotal Time 25 mins
- Heat the oil in a 10-inch oven proof skillet over Medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is tender and slightly caramelized; about 5 minutes.
- Pour the egg whites over the onion and spinach and cook, about 8-10 minutes, until the bottom is set. While cooking, lift the sides of the egg slightly to allow some of the raw egg to flow down to the bottom.
EGG WHITE FRITTATA WITH GREEN CHILES AND SPINACH - HEALTHY ...
From rachelcooks.com
Ratings 33Calories 151 per servingCategory Breakfast And Brunch
- In an oven-safe skillet, heat butter medium heat. Add green onions, green chiles, and saute until green onions are softened (1-2 minute). Add spinach and stir and continue to cook until wilted, about 3-4 minutes. If you have a cover, you can cover for 1-2 minutes to speed the process of wilting the spinach. Add salt and pepper to taste, keeping in mind that the cheese will add saltiness.
- Pour in egg whites, cheddar cheese, and cottage cheese, stirring to combine. (You can whisk these together in a bowl first, but I’m in the less-dishes-is-better camp. If you're not using all egg whites, you'll have to get out that bowl and whisk.)
- Move to preheated oven and bake for 35-40 minutes or until eggs are set. Cool slightly before slicing into wedges and serving.
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From todaysdelight.com
Cuisine American, ItalianTotal Time 1 hrCategory Breakfast, Main CourseCalories 366 per serving
- In a mixing bowl, whisk eggs, heavy cream, cheddar and mozzarella cheese, garlic powder, salt and pepper. If you like, you can also add smoked paprika but optional. Set aside.
- In a cast iron or oven-proof non-stick skillet (size 9-10 inches diameter by 2 inches deep) over medium heat, brush the sides and bottom of cast iron with 1 tablespoon oil, not necessary to do with skillet. Add and fry bacon until crisp. Transfer bacon to a plate lined with paper towel. Remove excess bacon grease leaving 1 tablespoon in cast iron. Note: You will need 1 more tablespoon of bacon grease for later use.
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5/5 (10)Calories 230 per servingCategory Breakfast
- Prepare the egg mixture: Crack the eggs in a large bowl. Pour in the milk and add in salt and pepper. Give it a whisk. Set aside.
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5/5 (27)Total Time 30 minsCuisine ItalianCalories 45 per serving
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4.4/5 (5)Total Time 30 minsCategory BreakfastCalories 152 per serving
- Heat the olive oil in a medium 10" cast iron or heatproof skillet over medium heat. Add the leek and cook 3 minutes until softened. Add the garlic and cook 30 seconds more. Add the baby spinach and cook 2-3 minutes or until completely wilted, then pour the mixture out onto a cutting board and roughly chop.
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