SPINACH, TOMATO AND FETA OATMEAL
This satisfying dish takes a traditional breakfast favorite and turns it into a savory version with an almost risotto-like texture. It's great served warm or at room temperature.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan.
- Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill.
- Transfer the oatmeal to individual bowls and garnish with scallions and olives if using.
Nutrition Facts : Calories 320 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 970 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 12 grams, Sugar 3 grams
SPINACH IN CREAMY FETA SAUCE
Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy.
Provided by KissKiss
Categories Spinach
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Have prepared spinach ready next to stove. Melt the butter in a wide saucepan. Whisk in the flour and cook, stirring constantly (don't let it brown).
- Add warmed milk slowly, whisking at the same time. Boil until sauce thickens, then lower heat. Continue whisking and add feta, cook 2-3 minutes over low heat.
- Stir in spinach until thoroughly coated with sauce and heated through. Season with salt and pepper, to taste. Serve immediately.
SPINACH, TOMATO, AND CHEESE OMELET
This dish is great for a pregnant woman and her developing baby. It's rich in protein and laced with vitamins A and C, folic acid, and magnesium.
Provided by ElizabethKnicely
Categories Breakfast
Time 20m
Yield 1 omelet with toast, 1 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
- Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
- Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
- Makes 1 serving.
- VARIATIONS:.
- Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).
FETA-SPINACH MELTS
Spinach and feta cheese top crisp slices of French bread in the festive-looking hors d'oeuvres sent in by Alina Abbott of Mesa, Arizona. "I've made these appetizers for parties, and everyone raves about them," she writes.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large microwave-safe bowl, combine spinach and water. Cover and microwave on high for 1-1/2 to 2 minutes or until spinach is wilted, stirring twice; drain and squeeze dry. Add the feta cheese, tomato, onion, mayonnaise, sour cream, garlic, salt and dill weed; set aside., Arrange bread on a baking sheet. Broil 4 in. from the heat for 1-2 minutes or until lightly toasted. Spread each with about 1 tablespoonful spinach mixture. Broil 3-4 minutes longer or until heated through.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 400mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SPINACH, TOMATO AND FETA QUICHE
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
- When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1 1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place cherry tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 F or 180 C for 45 minutes.
Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7
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EASY OMELET WITH FETA, SPINACH AND TOMATO
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- Place a nonstick sauté pan over medium-high heat and melt the butter. When it is melted, add the garlic and halved tomatoes. Cook for 1 to 2 minutes.
- Add the baby spinach and cook for another 1 to 2 minutes, until the spinach is wilted. Reduce heat to medium.
- Beat the eggs, chives, parsley, milk, salt, and pepper until it is thoroughly mixed. Pour the egg mixture into the skillet. Stir constantly so that the eggs do not brown. When the center is still a little soft, add the crumbled feta cheese onto the eggs. Fold onto the plate and serve.
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