Spinach Onion Frittata Food

SPINACH FRITTATA

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.

SPINACH AND POTATO FRITTATA

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 eggs and milk.
• Pour into skillet over the vegetables.
• Sprinkle with cheddar cheese.
• Reduce heat to low.
• Cover.
• Cook 5 to 7 more minutes or until eggs are firm.
• Cut into wedges and serve.

ONION FRITTATA

Steps:

• Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
• Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

SPINACH FRITTATA

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.

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.

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.

SPINACH FETA FRITTATA

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.

TOMATO AND SPINACH FRITTATA

Steps:

• Pre heat oven to 375°F.
• Lightly spray a baking dish with Pam or other No Oil spray.
• Place the cottage cheese in a strainer and drain for 5 minutes.
• Pack the spinach on the bottom of the dish.
• Add the sliced onion.
• Sprinkle on the Adobe spice.
• Combine the eggs and cottage cheese in a food processor and puree until the mixture is very smooth.
• Pour over the spinach.
• Arrange the tomato slices on top.
• Sprinkle on the grated cheese.
• Bake in 375 oven until golden and the eggs are cooked apprx 25 minutes.