SPINACH FRITTATA WITH GREEN SALAD
This easy meal for one is perfect on busy weeknights when you want something light and healthy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 10
Steps:
- Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/4 teaspoon salt, and pinch of pepper. In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.
- Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper. Serve frittata with salad.
Nutrition Facts : Calories 226 g, Fat 12 g, Fiber 4 g, Protein 18 g
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 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.
FRITTATA WITH GREENS
This is a typical Provençal or Italian frittata, something that is quickly thrown together, especially if you make a point of washing and blanching greens when you get them home from the market. It works best with the more tender greens like chard, beet greens, and spinach.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 7
Steps:
- Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
- Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
- Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
- Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
FRESH SPINACH MUSHROOM FRITTATA
I had some fresh spinach that I needed to use and this recipe was born. Uses all the good stuff that I always have on hand.
Provided by Mysterygirl
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in an oven proof skillet.
- Add garlic, onions and mushrooms cooking until onions are translucent.
- Add spinach, sautee for 2 minutes.
- Beat eggs, salt& pepper together.
- Pour over mixture in skillet, stirring to combine.
- Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top.
- Sprinkle with cheese and put in oven.
- Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.
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
FRITTATA WITH LEFTOVER GREENS
Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.
Provided by ajhorse21
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
- Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g
SPINACH FRITTATA WITH GREEN SALAD
WHY IT'S LIGHT The whole eggs in these individual frittatas are supplemented with egg whites for fewer calories and less cholesterol. They still taste rich, though, thanks to a small amount of nutty Gruyère cheese. Customize the recipe by adding fresh herbs, chopped cooked vegetables, or even a bit of cubed ham to the egg mixture before baking.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place four 8-ounce baking dishes on a rimmed baking sheet and transfer to oven; preheat oven to 450°F. While oven is heating, in a large bowl, whisk together whole eggs and egg whites, 14 cup cheese, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
- In a large skillet, heat 1 teaspoon oil over medium. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach; cook, tossing, until wilted, 3 to 5 minutes. Season with salt and pepper, and stir spinach mixture into egg mixture.
- Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dishes, dividing evenly, and top each with 1 tablespoon cheese. Bake until frittatas are puffed up and golden brown, about 15 minutes.
- Toss mesclun with vinegar and remaining tablespoon oil; season with salt and pepper. Serve frittatas on plates, with salad alongside.
- (Per Serving)
- Calories: 226
- Fat: 12.4g (3.7g Saturated Fat)
- Protein: 18.3g
- Carbohydrates: 12.1g
- Fiber: 4.1g
SPINACH FRITTATA
Found this on Simply Recipes. If you've never been there, go check it out. Wonderful food blog with lots of great photos, directions, and extra tid bits of information. This is another tasty recipe from the site. Hard to go wrong with ingredients like these. Perfect for brunch when company is coming.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes.
- Drain water and set aside.
- In a mixing bowl, whisk together eggs, milk, and Parmesan cheese.
- Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
- Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat.
- Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
- Spread out spinach mixture evenly on bottom of skillet.
- Pour egg mixture over spinach mixture.
- Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
- Sprinkle bits of goat cheese over the top of the frittata mixture.
- When the mixture is about half set, put the whole pan in the oven.
- Bake for 13-15 minutes, until frittata is puffy and golden.
- Remove from oven with oven mitts and let cool for several minutes.
- Although the pan may be out of the oven for a few minutes, the handle is still very hot.
- To keep from accidentally picking it up by the handle while hot, take a piece of ice and melt it against the pan's handle to cool it down.
- Cut into quarters to serve.
Nutrition Facts : Calories 356.6, Fat 24.1, SaturatedFat 10, Cholesterol 501.1, Sodium 523.4, Carbohydrate 10.2, Fiber 3.1, Sugar 3.8, Protein 26
SPINACH FRITTATA
Steps:
- In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes. Bake, uncovered, at 325° for 15 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
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