GREEK FRITTATA WITH FETA AND SPINACH
This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
- Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
- Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g
VEGETABLE FRITTATA WITH FETA
There's nothing like a frittata to serve a crowd easily...and happily! Case in point: this tasty version with chopped veggies and crumbled feta cheese.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 205 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
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.
VEGETABLE FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
- Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
- Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
SHEET PAN MEDITERRANEAN FRITTATA
This veggie-forward sheet pan frittata has tons of Mediterranean flavor, thanks to garlicky chicken sausage, briny feta, and fresh dill. It's a cheap and easy meal that's fit for company whether served as a weeknight dinner or weekend breakfast. Easy to make with minimal clean up, I would make this over omelets any day! Serve with buttered toast.
Provided by NicoleMcmom
Categories Frittata
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
- Roast in the preheated oven until browned around the edges, about 7 minutes.
- Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
- Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
- Return to the oven and bake until eggs are set, 17 to 20 minutes.
- Sprinkle with dill and serve.
Nutrition Facts : Calories 239 calories, Carbohydrate 6.6 g, Cholesterol 315.1 mg, Fat 15.3 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 770.6 mg, Sugar 3.9 g
FETA FRITTATA
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
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- Preheat oven to 175°C (350°F). 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.
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