Forevermamas Spinach Feta And Tarragon Fritata Recipes

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FOREVERMAMA'S SPINACH, FETA, AND TARRAGON FRITATA



Forevermama's Spinach, Feta, and Tarragon Fritata image

We love this frittata. Make it when we're not in the mood for the average omelet or eggs. It's good for breakfast, lunch or dinner. If serving for lunch or dinner, it's excellent served with a side of salad. Especially perfect recipe for an Easter brunch. It's quick to make so you'll have time for the Easter egg hunt.

Provided by ForeverMama

Categories     Breakfast

Time 35m

Yield 5 serving(s)

Number Of Ingredients 9

2 tablespoons butter, divided
8 scallions, cut into thin slices (white and green included)
10 ounces fresh spinach, stems removed and spinach washed, cut into strips (refer to note) or 10 ounces frozen spinach (refer to note)
1 1/2 teaspoons dried tarragon or 1 1/2 tablespoons chopped fresh tarragon
1/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper, divided
8 large eggs
1 tablespoon olive oil
5 -6 ounces feta, crumbled (imported feta preferred)

Steps:

  • In a 12" ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoons each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out pan.
  • In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using.
  • Heat the broiler.
  • In the same frying pan, melt the remaining 1 tablespoon butter with the olive oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and top is almost set, 6 - 7 minutes.
  • Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 - 3 minutes.
  • Lift the upper edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
  • NOTE: Frozen spinach can be used in place of the fresh. Don't squeeze out the liquid. The liquid is evaporated in the sauteing process while cooking in the skillet. Use the whole frozen and then cut into stips. If using the finely chopped it will distribute more through egg mixture, but it's still fine if that's what you want.

Nutrition Facts : Calories 282.4, Fat 21.6, SaturatedFat 10.3, Cholesterol 336.6, Sodium 660, Carbohydrate 6.2, Fiber 2.1, Sugar 2.4, Protein 16.7

SPINACH FETA FRITTATA



Spinach Feta Frittata image

This is a beautiful frittata. We eat it for breakfast, lunch or dinner. With fresh fruit or salad depending on the meal. Enjoy

Provided by TishT

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 package frozen spinach, squeeze out water
1 cup onion, chopped
1/2 cup fresh mushrooms, sliced (optional)
1/2 cup ham, chopped (optional)
3/4 cup feta cheese, crumbled
1/2 cup mozzarella cheese
6 -7 eggs, beaten
1 tablespoon olive oil
salt and pepper, to taste

Steps:

  • Preheat oven to 350F degrees.
  • Cook onion in olive oil until opaque in a medium skillet.
  • Add mushrooms and cook for about 1 minute.
  • Add the spinach and cook until warmed through.
  • Grease a 9" casserole dish with cooking spray.
  • Put the vegie mixture in the bottom of the casserole dish.
  • Add crumbled feta to the eggs and pour over.
  • Top with mozzarella cheese.
  • Bake at 350F for approx 30 minutes, or until the eggs are solid.
  • Cool for about 5 minutes then cut into serving size squares.

SPINACH AND FETA FRITTATA



Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 red bell peppers, halved
1/2 small red onion, thinly sliced
4 large eggs plus 8 egg whites
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 clove garlic, chopped
3/4 teaspoon dried mint
8 cups baby spinach (about 10 ounces)
3/4 cup crumbled reduced-fat feta cheese
8 pitted kalamata olives, halved
1 tablespoon red wine vinegar
3 whole-wheat pitas, warmed and cut into wedges

Steps:

  • Preheat the broiler. Arrange the peppers skin-side up on a baking sheet and broil until charred, about 3 minutes. Transfer to a bowl and cover with plastic wrap; set aside. Preheat the oven to 400 degrees F. Soak the onion in a small bowl of cold water; set aside.
  • Whisk the eggs and egg whites in a medium bowl with 1/4 cup water and a pinch each of salt and pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the garlic and mint; cook until sizzling, 20 seconds. Add the spinach and cook, stirring, until wilted, 2 minutes; season with salt and pepper. Stir in the eggs using a wooden spoon; top with the feta. Cook, undisturbed, until the mixture starts setting around the edges, 2 minutes. Bake in the oven until set and lightly golden, 15 minutes.
  • Meanwhile, remove the charred skins from the peppers; slice into strips. Drain the onion and toss with the peppers, olives, vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Slide the frittata onto a board; let rest 5 minutes. Slice into wedges; drizzle with olive oil. Serve with the pita bread and salad.

Nutrition Facts : Calories 410 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 195 milligrams, Sodium 1020 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 25 grams

SPINACH AND FETA FRITTATA



Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
  • While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

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  • In a 12-inch ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoon each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out the pan.
  • In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using.
  • Heat the broiler. In the same frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and the top is almost set, 6 to 7 minutes. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 to 3 minutes.
  • Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.


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