SPINACH AND POTATO FRITTATA
Make and share this Spinach and Potato Frittata recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
FRESH SPINACH AND NEW POTATO FRITTATA
Looking for a classic Italian dinner? Then check out this frittata made with spinach, eggs and potato - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 345 mg, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 500 mg
SPINACH AND POTATO FRITTATA
This dish is not only delicious, but easy to make. I make this for Saturday family brunches and get togethers. It's a big hit.
Provided by Cheryl Leiser Harding
Categories Breakfast and Brunch Potatoes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 28.7 g, Cholesterol 197 mg, Fat 13.1 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 4.4 g, Sodium 175.4 mg, Sugar 3.1 g
SPINACH AND POTATO FRITTATA
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.
SPINACH & POTATO FRITTATA
This Frittata can be served warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave.
Provided by Chef mariajane
Categories Breakfast
Time 35m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Combine spinach, hash brown potatoes, carrot, red pepper,, green onion and basil in large bowl.
- Stir in eggs, mayonnaise and sour cream. Season with salt and pepper. Spray 9-inch square baking pan with cooking spray.
- Spread egg mixture in pan.
- Bake in preheated 350F oven until knife inserted in center comes out clean, about 35-40 minutes.
Nutrition Facts : Calories 181.2, Fat 5.8, SaturatedFat 1.8, Cholesterol 190.7, Sodium 229.4, Carbohydrate 23.8, Fiber 3, Sugar 3.5, Protein 9.6
VEGETARIAN SPINACH & POTATO FRITTATA
Make and share this Vegetarian Spinach & Potato Frittata recipe from Food.com.
Provided by DustyandSarah
Categories Vegetable
Time 55m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 11
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.
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