Vegetable Feta Frittata Food

VEGETABLE FETA FRITTATA

Steps:

• Preheat the oven to 400 F.
• Heat a large 10" oven-safe skillet with olive oil, and saute the chopped kale, onion, tomatoes and jalapeno for 4-5 minutes on medium heat until soft. Season with salt and pepper.
• Whisk your eggs in a separate bowl and add the almond milk and feta cheese.
• Lower the flame and pour your eggs into the skillet. Give it a good mix to get the veggies evenly distributed. Cook the frittata over a low flame until the edges of the eggs begin to lightly brown and pull away from the pan, about 1-2 minutes.
• Place the skillet into the oven, and bake for about 8-10 minutes, until firm to touch.
• Remove from oven, slice and enjoy. I like to top mine with Greek yogurt!
• Leftovers will stay good in the fridge for up to 4 days.

VEGETABLE FRITTATA WITH FETA

Steps:

• Heat broiler.
• Microwave cream cheese spread in medium microwaveable bowl on HIGH 10 sec. Add 5 eggs; whisk until blended.
• Heat oil in large ovenproof skillet on medium heat. Add vegetables; cook and stir 3 min. or until crisp-tender. Stir in cream cheese mixture; top with 1/4 cup feta. Cook 5 min. or until center of frittata is almost set. Slip remaining egg onto top of frittata; sprinkle with remaining feta, then thyme.
• Broil, 4 inches from heat, 4 to 5 min. or until egg white is set and yolk is cooked to desired doneness.

VEGETABLE FRITTATA

Steps:

• In a medium non stick skillet, heat oil over medium heat. Add diced pepper, onion, or mushrooms and cook until tender. Stir in leftover corn, broccoli or carrots. Pour in eggs, season with salt and pepper and stir mixture until it begins to thicken. Lower heat and cover for 3-5 minutes until mixture is firm. Uncover and sprinkle with cheese. Slide skillet under broiler to brown top of frittata. Note: If the skillet's handle is plastic, cover it with a double layer of foil.

VEGETABLE FETA FRITTATA

Steps:

• Pre-heat your oven to 350 degrees Fahrenheit.
• Bring the oil to medium heat in an 8"-10" oven-safe skillet over medium heat. Add the broccoli and zucchini and stir to coat. Sprinkle with a bit of salt and pepper to taste. Cook, stirring regularly, for about 4 minutes until the broccoli is bright green and tender*. Add the chopped spinach and stir together. Continue to cook for an additional 2 minutes until wilted.
• *While the vegetables are cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogurt, chives, salt, black pepper, thyme and Feta and stir together until mixed.
• When the vegetables are cooked, transfer them into the bowl containing the egg mixture and stir together. Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet. Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked. Transfer the skillet into the oven and cook for 15-20 minutes until the center is set. Let cool for 5 minutes, then slice into 6 slices and serve.

FETA AND VEGETABLE FRITTATAS

Steps:

• Preheat oven to 350°F (175ºC). Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
• In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
• Spoon about 60 mL (¼ cup) egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve. Yields 1 frittata per serving.

VEGETABLE AND FETA BAKED FRITTATA

Steps:

• Heat oven to 350°F.
• In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
• Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
• Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
• Serve immediately with turkey bacon on the side.