SPINACH AND DILL FRITTATA
This comes from Eating Well and I wanted to save. We are "empty-nesters" so I am always looking for recipes sized for two people. I would think you could substitute lower-fat feta cheese and replace some of the eggs with an egg substitute or egg whites.
Provided by TXOLDHAM
Categories Breakfast
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Reduce the water in the spinach by squeezing well. Blend eggs in a bowl. Add feta, scallions, dill, pepper and spinach and mix gently.
- Preheat broiler with rack about 4 inches from heat source.
- Heat the oil in a non-stick skillet over medium heat. Pour in the egg mixture and distribute evenly. Reduce heat to medium-low and cook until bottom if lightly-browned, about 3 to 4 minutes. Lift the edges to allow the uncooked egg to flow underneath. Place the pan under the broiler and cook until the top is set, about 1-1/2 to 2-1/2 minutes.
- Slide the frittata onto a platter and serve immediately.
Nutrition Facts : Calories 291.7, Fat 22.5, SaturatedFat 9.3, Cholesterol 456.4, Sodium 564.3, Carbohydrate 3.6, Fiber 0.5, Sugar 2.7, Protein 18.3
SPINACH FRITTATA
This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.
Provided by Stephanie Lynn
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
- Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
- Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g
FRITTATA WITH KASHA, LEEKS AND SPINACH
I like adding cooked grains to a frittata, but you have to choose just the right one; it should be soft, not too chewy. Rice works, and so does bulgur. But if you want to add a grain that will contribute a lot of flavor to a frittata, kasha is your grain. It is wonderfully nutty, and a cup of cooked kasha contributes just the right amount of bulk to make this frittata substantial but not at all heavy. Leeks, cooked down until sweet and tender, a small amount of baby spinach, which always partners well with kasha whether raw or cooked, lots of fresh dill and a little bit of feta are the other components. Serve this for dinner and take leftovers to work for lunch.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, vegetables, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch, preferably nonstick skillet. Add leeks and cook, stirring, until they begin to wilt, about 3 minutes. Add a generous pinch of salt and continue to cook, stirring often, until leeks are soft and fragrant, 4 to 5 more minutes. Stir in baby spinach a handful at a time and turn up heat so that spinach wilts in liquid left on leaves after washing. Season with salt and pepper. Transfer contents of pan to a strainer and allow liquid to drip for 20 to 30 minutes, or longer. Rinse out and dry skillet and return to stove.
- Beat eggs in a large bowl. Stir in salt (I use 1/2 teaspoon), pepper, milk, kasha, leek and spinach mixture, dill, Aleppo pepper and feta.
- Heat remaining olive oil over medium-high heat in the 10-inch skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into pan and if it sizzles and cooks at once, pan is ready. Scrape in egg mixture. Swirl pan to distribute eggs and filling evenly over surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath and form a few layers during first few minutes of cooking.
- Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking pan gently every once in a while. From time to time remove lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that more egg runs underneath.
- . Meanwhile, heat broiler. Uncover pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or heat-proof rubber spatula. Carefully slide frittata from pan onto a large round platter or plate. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 372 milligrams, Sugar 2 grams, TransFat 0 grams
More about "spinach and dill frittata recipes"
SPINACH FRITTATA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 35 minsCategory Breakfast & BrunchCalories 443 per serving
- Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add half of the spinach and cook until wilted down, about 1 minute. Add the remaining spinach and 1/4 teaspoon of the salt and continue cooking until all of the spinach is wilted, 1 to 2 minutes more.
- In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining 1/4 teaspoon of salt.
- Add the cooked spinach mixture, Cheddar, Parmigiano Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Immediately place an oven mitt over the pan handle to remind yourself that it is hot (it's easy to forget and burn your hand, and the handle stays hot for a long time). Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter.
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
Author Genevieve KoEstimated Reading Time 3 mins
HOW TO MAKE A SPINACH FRITTATA | KITCHN
From thekitchn.com
EASY PROSCIUTTO SPINACH FRITTATA RECIPE | HOW TO MAKE …
From joyfulhealthyeats.com
CREAMY SPINACH AND DILL | KITCHN
From thekitchn.com
SPINACH AND FETA FRITTATA RECIPE (FRESH AND FLAVORFUL)
From thekitchn.com
FETA AND SPINACH FRITTATA RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
SPINACH FRITTATA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPINACH AND MUSHROOM FRITTATA - MAYO CLINIC
From mayoclinic.org
SPINACH AND POTATO FRITTATA - LIVING THE GOURMET
From livingthegourmet.com
SPINACH FRITTATA RECIPE - FLAVOR THE MOMENTS
From flavorthemoments.com
10+ DIETITIAN-FAVORITE HIGH-PROTEIN LUNCH RECIPES - EATINGWELL
From eatingwell.com
SPINACH FETA FRITTATA (SPANAKOPITA-INSPIRED) - COOKED & LOVED
From cookedandloved.com
EGG WHITE FRITTATA WITH SMOKED SALMON - THE MEDITERRANEAN DISH
From themediterraneandish.com
SPINACH LEEK AND FETA FRITTATA RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
BAKED FRITTATA RECIPE - SPINACH, FETA AND DILL - MIAMI FOOD NETWORK
From miamifoodnet.com
SPINACH AND CHEESE FRITTATA WITH DILL — MALINA MALKANI
From malinamalkani.com
MIXED VEGETABLE FRITTATA RECIPE RECIPE | RECIPES.NET
From recipes.net
EASTER BRUNCH FRITTATA RECIPE RECIPE | RECIPES.NET
From recipes.net
FARMERS’ MARKET FRITTATA RECIPE - SOUTHERN LIVING
From southernliving.com
SPINACH FRITTATA RECIPE [OVEN FRITTATA METHOD] | ELIZABETH …
From elizabethrider.com
TURNIP AND SPINACH FRITTATA RECIPE RECIPE | RECIPES.NET
From recipes.net
SPINACH, ROASTED RADISH, AND HERB FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
BEEF SAUSAGE AND SPINACH FRITTATA RECIPE RECIPE | RECIPES.NET
From recipes.net
DILLED SPINACH AND FETA FRITTATA RECIPE | EPICURIOUS
From epicurious.com
SPINACH AND FETA BREAKFAST SANDWICH RECIPE | RECIPES.NET
From recipes.net
BEST SPINACH FRITTATA WITH RICOTTA RECIPE - TODAY
From today.com
SPINACH AND FETA STUFFED PEPPERS RECIPE RECIPE | RECIPES.NET
From recipes.net
EASY SPINACH FRITTATA RECIPE - TASTING TABLE
From tastingtable.com
You'll also love