FETA AND DILL FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚. Whisk the eggs, 1/4 cup yogurt, the dill, turmeric, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, until softened, about 30 seconds. Pour in the egg mixture. As the edges start to set, scrape them with a rubber spatula and push the cooked egg toward the middle of the pan. Continue doing this until the eggs are about half cooked, 2 to 3 minutes, then stop stirring and let the edges set, about 30 seconds. Sprinkle the feta on top.
- Transfer the skillet to the oven and bake until the frittata is set and just a little soft in the middle when pressed, 13 to 15 minutes. Let cool in the skillet for a few minutes, then slide out onto a cutting board.
- Meanwhile, slice the cucumbers and toss with 1/4 teaspoon salt in a medium bowl. Let sit 5 minutes, then drain off any liquid. Stir in the remaining 1/4 cup yogurt and the lemon juice. Season with salt and pepper.
- Warm the pitas in the oven, about 3 minutes; tear into quarters. Cut the frittata into wedges and divide among plates along with the cucumber salad and pita. Top the cucumber salad with the remaining 1 tablespoon olive oil and the pomegranate seeds.
Nutrition Facts : Calories 430, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 387 milligrams, Sodium 801 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 19 grams, Sugar 6 grams
GREEK FRITTATA WITH DILL-FETA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes.
- Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.
- Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad.
Nutrition Facts : Calories 420, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 583 milligrams, Sodium 677 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
LEEK FETA FRITTATA
Make and share this Leek Feta Frittata recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 23cm square cake tin and line with baking paper.
- Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
- Cool.
- Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
- Mix well.
- Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
- Cook in a 180 degree C oven about 40 minutes.
- Cool in pan.
- Cut into squares to serve.
More about "arugula feta dill frittata recipes"
BAKED ARUGULA FRITTATA - COOKING WITH MAMMA C
From cookingwithmammac.com
4.8/5 (5)Total Time 30 minsCategory Brunch, Lunch, DinnerCalories 385 per serving
- Preheat your oven to 350 degrees F. Crack your eggs into a small mixing bowl. Grate your Parmesan and Romano and crumble your feta, if needed. Toss the cheeses together in a small bowl.
- Heat a 12-inch cast iron or oven-safe skillet on the stove over medium-high heat. (If using a cast iron, the handle will get hot, so protect your hand with a glove or oven mitt.) Add your olive oil to the pan and spread it around to cover the bottom.
- Use a garlic press to press your garlic into the pan. (Or chop it finely, if you don't have a press.) Stir the garlic around for about 30 seconds.
- Add your arugula to the pan and stir to coat the greens with the oil. Sauté the arugula for at least five minutes, until wilted.
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
Author Genevieve KoEstimated Reading Time 3 mins
ARUGULA SALAD WITH OLIVES, FETA AND DILL RECIPE - MICHAEL …
From foodandwine.com
SALMON, ARUGULA, AND FETA FRITTATA - BOWL OF DELICIOUS
From bowlofdelicious.com
BAKED FRITTATA WITH SPINACH FETA & DILL - THE DELICIOUS …
From thedeliciousspoon.com
ARUGULA, PORTOBELLO, & FETA FRITTATA - A HEALTHY …
From allshecooks.com
ARUGULA FRITTATA WITH FETA - THE CLEVER MEAL
From theclevermeal.com
Cuisine Italian, MediterraneanTotal Time 15 minsCategory BreakfastPublished Oct 3, 2022
SMOKED SALMON FRITTATA WITH FETA HERBS TOPPED WITH ARUGULA SALAD
From wildforsalmon.com
ZUCCHINI AND FETA FRITTATA WITH PARSLEY AND ARUGULA SALAD
From midwestliving.com
ZUCCHINI ARUGULA AND FETA FRITTATA - THE ROASTED ROOT
From theroastedroot.net
ZUCCHINI FRITTERS WITH FETA AND DILL - ONCE UPON A CHEF
From onceuponachef.com
HEALTHY FRITTATA RECIPE WITH ARUGULA AND PEPPERS - EAT THIS NOT THAT
From eatthis.com
YOTAM OTTOLENGHI’S RECIPES FOR COOKING WITH FETA - THE GUARDIAN
From theguardian.com
ARUGULA, FETA & DILL FRITTATA - LUNCHLEE
From lunchlee.com
ONE PAN FRESH FETA, DILL, AND POTATO FRITTATA (GF/VEG)
From savorharvest.com
BAKED FRITTATA WITH CHERRY TOMATOES AND ARUGULA
From aseasyasapplepie.com
EGG WHITE FRITTATA WITH SMOKED SALMON - THE MEDITERRANEAN DISH
From themediterraneandish.com
ARUGULA AND FETA FRITTATA | RECIPES FROM GRANOR FARM
From granorfarm.com
SPINACH & FETA FRITTATA RECIPE - EATINGWELL
From eatingwell.com
You'll also love