Spinach Parmesan 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:

• Heat oven to 350ºF.
• Heat dressing in large skillet on medium heat. Add onions; cook and stir 2 to 3 min. or until tender. Stir in spinach, herbs and garlic. Cook and stir 1 min. or until spinach is wilted.
• Beat eggs with whisk in large bowl. Stir in cheese, pepper and spinach mixture. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray. Sprinkle with shallots.
• Bake 25 to 30 min. or until golden brown.

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.

Steps:

• Heat the oils in an omelette pan that is ovenproof. Add the onion and cook until clear and tender.
• In a bowl, combine the eggs with half of the cheese, the oregano, pepper and spinach and mix well.
• Pour this egg mixture into the skillet with the onion and cook over very low heat until the edges are lightly browned.
• Sprinkle the remaining cheese over the top and place under the broiler until the cheese is lightly browned.
• To serve, cut into wedges.

Steps:

• Preheat oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
• Remove from heat and reserve.
• In a medium bowl, lightly beat the eggs.
• Add the milk and seasonings and combine well.
• Add the rice, spinach, Parmesan and onion mixture and combine well.
• Transfer to the prepared dish and sprinkle with mozzarella cheese.
• Bake for 1 hour until heated through and golden on top.

Steps:

• In small bowl with wire whisk or fork, beat eggs. Stir in cheese, garlic powder, basil, salt, pepper and nutmeg; set aside.
• In 9- or 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Add spinach; cover and cook 2 to 3 minutes, stirring once or twice and watching carefully to prevent burning, until spinach is slightly wilted (if necessary, add 2 tablespoons water if spinach becomes dry).
• Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges.

Steps:

• In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.