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-PARMESAN FRITTATA
There's no need to head to a fancy bed-and-breakfast to get this lovely spinach frittata with Parmesan and fresh herbs.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Heat dressing in large skillet on medium heat. Add onions; cook and stir 2 to 3 min. or until tender. Stir in spinach, herbs and garlic. Cook and stir 1 min. or until spinach is wilted.
- Beat eggs with whisk in large bowl. Stir in cheese, pepper and spinach mixture. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray. Sprinkle with shallots.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 285 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 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 RICE FRITTATA
A good choice for breakfast or brunch. This recipe must be planned ahead as the brown rice needs to be cooked before adding to the recipe.
Provided by Lvs2Cook
Categories Breakfast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 2-quart baking dish.
- In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
- Remove from heat and reserve.
- In a medium bowl, lightly beat the eggs.
- Add the milk and seasonings and combine well.
- Add the rice, spinach, Parmesan and onion mixture and combine well.
- Transfer to the prepared dish and sprinkle with mozzarella cheese.
- Bake for 1 hour until heated through and golden on top.
Nutrition Facts : Calories 524.3, Fat 25.6, SaturatedFat 13.2, Cholesterol 226.7, Sodium 664.1, Carbohydrate 43.7, Fiber 3.5, Sugar 1.9, Protein 29.4
SPINACH OR SWISS CHARD FRITTATA PARMESAN
This is good with either of these greens, but try it in late summer or early fall when gardens are overflowing with Swiss chard.
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Steam the spinach or chard in a large covered pot with only the water clinging to the leaves, until just wilted down. This will take about a minute for the spinach and 3 to 4 minutes for the chard; drain. When cool enough to handle, chop the leaves.
- Combine the eggs, spinach or chard, and Parmesan in a mixing bowl and stir together. Add a little salt and pepper and stir again.
- Heat just enough oil to coat the bottom of a 9-inch nonstick skillet. When hot, pour in the egg mixture. Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.
- Slide the frittata out onto a plate. Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down. Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.
- Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.
- Spinach or Swiss Chard Frittata Parmesan (this page)
- Pasta with Triple Red Sauce (page 74)
- Bountiful tossed salad
- Calories: 88
- Total Fat: 4g
- Protein: 8g
- Carbohydrate: 2g
- Cholesterol: 167mg
- Sodium: 165mg
SPINACH CHICKEN FRITTATA
"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.
Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
SPINACH FRITTATA WITH PARMESAN CHEESE
Make and share this Spinach Frittata With Parmesan Cheese recipe from Food.com.
Provided by Oolala
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oils in an omelette pan that is ovenproof. Add the onion and cook until clear and tender.
- In a bowl, combine the eggs with half of the cheese, the oregano, pepper and spinach and mix well.
- Pour this egg mixture into the skillet with the onion and cook over very low heat until the edges are lightly browned.
- Sprinkle the remaining cheese over the top and place under the broiler until the cheese is lightly browned.
- To serve, cut into wedges.
Nutrition Facts : Calories 104.9, Fat 7.8, SaturatedFat 2.5, Cholesterol 164.1, Sodium 154.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.5, Protein 7.4
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SPINACH FRITTATA - ONCE UPON A CHEF
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Cuisine ItalianTotal Time 35 minsCategory Breakfast & BrunchCalories 443 per serving
- Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and 1/4 teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.
- In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining 1/4 teaspoon of salt.
- Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
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