Arugula Feta Dill Frittata Recipes

FETA AND DILL FRITTATA

Steps:

• Preheat the oven to 350˚. Whisk the eggs, 1/4 cup yogurt, the dill, turmeric, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, until softened, about 30 seconds. Pour in the egg mixture. As the edges start to set, scrape them with a rubber spatula and push the cooked egg toward the middle of the pan. Continue doing this until the eggs are about half cooked, 2 to 3 minutes, then stop stirring and let the edges set, about 30 seconds. Sprinkle the feta on top.
• Transfer the skillet to the oven and bake until the frittata is set and just a little soft in the middle when pressed, 13 to 15 minutes. Let cool in the skillet for a few minutes, then slide out onto a cutting board.
• Meanwhile, slice the cucumbers and toss with 1/4 teaspoon salt in a medium bowl. Let sit 5 minutes, then drain off any liquid. Stir in the remaining 1/4 cup yogurt and the lemon juice. Season with salt and pepper.
• Warm the pitas in the oven, about 3 minutes; tear into quarters. Cut the frittata into wedges and divide among plates along with the cucumber salad and pita. Top the cucumber salad with the remaining 1 tablespoon olive oil and the pomegranate seeds.

ARUGULA, FETA & DILL FRITTATA

Steps:

• Oven to 400 degrees F.
• You will need at 10" non-stick, ovenproof skillet.
• Lightly beat the eggs.
• Add the cheeses, dill and salt and pepper to taste.
• Heat the oil and garlic in the skillet over med-high heat.
• When the garlic sizzles and starts to turn golden, add the arugala.
• Cook, stirring constantly, until wilted, about 1 to 2 minutes.
• Reduce the heat to low, shake the pan to distribute the arugala evenly across the bottom of the pan.
• Add the egg mixture and cook until the eggs begin to set around the edges, about a minute.
• Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes.
• Slide or invert the frittata onto a large plate, cut into wedges and serve.

BAKED FRITTATA RECIPE - SPINACH, FETA AND DILL

Steps:

• Preheat oven to 400 F
• In a medium mixing bowl add 6 eggs, dill, salt and pepper.
• In small bowl add melted butter, milk and flour and mix well until all the lumps are out. Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
• Add butter and milk mixture to egg mixture and mix well with a wisk to add some air and mix well.
• Heat seasoned cast iron skillet on medium heat and add olive oil. When olive oil is heated add onions and sautee until they become softened and translucent. About 3-5 minutes. Add spinach and stir often until spinach becomes wilted. About 3 minutes. Spread spinach and onions evenly over the bottom of the pan.
• Add crumbled feta evenly over top of spinach and onion mixture.
• Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly. Continue to cook on stove top until the edges of the egg mixture are set. About 2 minutes.
• Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set. The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting. Place a baking sheet underneath if worried. Check if eggs are set in centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
• When done remove from the oven and let sit for 5 minutes. Cut into wedges to serve. If using smaller skillets as I have this mixture divides evenly across 3 mini skillets. Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
• Eat right away or refrigerate for up to 4 days in a sealed container. Eat cold or warm up in the microwave.

DILL FETA SCRAMBLE

Steps:

• In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese.
• In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill.
• Spoon eggs into pita halves, and garnish with more dill.

SPINACH AND DILL FRITTATA

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.