Fresh Spinach And New Potato Frittata Recipes

Steps:

• Preheat the oven to broil.
• In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
• Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

Steps:

• Beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixed; set aside. Melt butter in 10-inch nonstick skillet over medium heat. Cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender.
• Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted; reduce heat to low.
• Carefully pour egg mixture over potato mixture. Cover and cook about 6 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.

Steps:

• Heat olive oil in a medium skillet over medium heat.
• Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm.
• Mix in spinach, green onions and garlic.
• Season with salt and pepper.
• Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat eggs and milk.
• Pour into skillet over the vegetables.
• Sprinkle with cheddar cheese.
• Reduce heat to low.
• Cover.
• Cook 5 to 7 more minutes or until eggs are firm.
• Cut into wedges and serve.

Steps:

• Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Steps:

• Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
• In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
• In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
• In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
• Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
• Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
• Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
• Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Steps:

• 1. Beat eggs, milk, marjoram and 1/4 teaspoon salt set aside.2. Melt butter in 10-inch nonstick skillet over medium heat. Add potatoes to skillet sprinkle with 1/4 teaspoon salt. Cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are tender.3. Stir in spinach, tomatoes and onions. Cook, stirring occasionally, just until spinach is wilted reduce heat to low.4. Carefully pour egg mixture over potato mixture. Cover and cook 6 to 8 minutes or just until top is set. Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.A NOTE from DR. GHOSHSpinach is a wonderful source of so many nutrients, including folic acid. We need folic acid for all cells to operate properly and to prevent birth defects to the brain and spinal cord of developing unborn babies."After surgery, I was put on a low-residue diet. All of a sudden, green beans and spinach were my only choices for green leafy vegetables. This recipe tastes great even without the onions and tomatoes, which aren't on my low-residue list. I used onion salt to get the onion flavor I like. Frittatas, easy to make and reheat in small slices, are great for grazing!" -ANNE R.NUTRITION FACTS: High in calcium, iron, folic acid, vitamins A and C and potassium good source of fiber1 Serving: Calories 370 (Calories from Fat 170) Fat 19g (Saturated 9g) Cholesterol 345mg Sodium 500mg Potassium 840mg Carbohydrate 37g (Dietary Fiber 4g) Protein 17g % DAILY VALUE: Vitamin A 32% Vitamin C 22% Calcium 20% Iron 18% Folic Acid 18% Magnesium 16% DIET EXCHANGES: 2 Starch, 1 1/2 High-Fat Meat, 1 Vegetable, 1 FatHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.