Beet Dill Feta Frittata Recipes

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FETA AND DILL FRITTATA



Feta and Dill Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 large eggs
1/2 cup plain whole-milk yogurt
1/4 cup roughly chopped fresh dill
1/2 teaspoon ground turmeric
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 scallions, sliced
1/3 cup crumbled feta cheese
3 Persian cucumbers
2 teaspoons fresh lemon juice
2 whole wheat pitas
1/4 cup pomegranate seeds

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.

Nutrition Facts : Calories 430, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 387 milligrams, Sodium 801 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 19 grams, Sugar 6 grams

BEET, DILL & FETA FRITTATA



Beet, Dill & Feta Frittata image

Make and share this Beet, Dill & Feta Frittata recipe from Food.com.

Provided by English_Rose

Categories     Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

1 onion, thinly sliced
2 tablespoons olive oil
2 cooked beets, sliced
4 ounces feta cheese, crumbled
1 tablespoon dill, chopped
4 eggs, beaten with seasoning
salt and pepper

Steps:

  • Cook the onions in 2 tbsp oil in a small frying pan until golden.
  • Layer the beets, feta and dill over, then pour the eggs inches
  • Cook on medium high heat until nearly firm.
  • Put under a hot broiler for 2 minutes until the top is set.
  • Serve in wedges.

Nutrition Facts : Calories 470.2, Fat 36.4, SaturatedFat 14, Cholesterol 476.5, Sodium 851.3, Carbohydrate 13.8, Fiber 1.8, Sugar 9.6, Protein 22.5

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