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
GREEK FRITTATA WITH FETA & DILL RECIPE - (4.6/5)
Provided by ozzie
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes. Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes. Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes. Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving. 4 points plus
BEET, DILL & FETA FRITTATA
Make and share this Beet, Dill & Feta Frittata recipe from Food.com.
Provided by English_Rose
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the onions in 2 tbsp oil in a small frying pan until golden.
- Layer the beets, feta and dill over, then pour the eggs inches
- Cook on medium high heat until nearly firm.
- Put under a hot broiler for 2 minutes until the top is set.
- Serve in wedges.
Nutrition Facts : Calories 470.2, Fat 36.4, SaturatedFat 14, Cholesterol 476.5, Sodium 851.3, Carbohydrate 13.8, Fiber 1.8, Sugar 9.6, Protein 22.5
ARUGULA, FETA & DILL FRITTATA
Make and share this Arugula, Feta & Dill Frittata recipe from Food.com.
Provided by P48422
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Oven to 400 degrees F.
- You will need at 10" non-stick, ovenproof skillet.
- Lightly beat the eggs.
- Add the cheeses, dill and salt and pepper to taste.
- Heat the oil and garlic in the skillet over med-high heat.
- When the garlic sizzles and starts to turn golden, add the arugala.
- Cook, stirring constantly, until wilted, about 1 to 2 minutes.
- Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
- Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
- Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
- Slide or invert the frittata onto a large plate, cut into wedges and serve.
Nutrition Facts : Calories 337.6, Fat 26.2, SaturatedFat 10, Cholesterol 508.1, Sodium 594.3, Carbohydrate 3.4, Fiber 0.3, Sugar 2.6, Protein 21.4
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GREEK FRITTATA WITH FETA AND DILL | RECIPES | WW USA
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