Spinach Frittata Recipes

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.

SPINACH & PEPPER FRITTATA

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
• Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

FETA AND SPINACH FRITTATA RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
• Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
• In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
• Serve with 3-Ingredient Mediterranean Salad. Enjoy!

SPINACH FRITTATA

Steps:

• Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just 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, about 5 minutes. Remove from the oven and turn out onto a serving plate.

SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
• Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

SPINACH FRITTATA

Steps:

• Preheat oven to 400°F.
• Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes.
• Drain water and set aside.
• In a mixing bowl, whisk together eggs, milk, and Parmesan cheese.
• Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
• Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat.
• Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
• Spread out spinach mixture evenly on bottom of skillet.
• Pour egg mixture over spinach mixture.
• Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
• Sprinkle bits of goat cheese over the top of the frittata mixture.
• When the mixture is about half set, put the whole pan in the oven.
• Bake for 13-15 minutes, until frittata is puffy and golden.
• Remove from oven with oven mitts and let cool for several minutes.
• Although the pan may be out of the oven for a few minutes, the handle is still very hot.
• To keep from accidentally picking it up by the handle while hot, take a piece of ice and melt it against the pan's handle to cool it down.
• Cut into quarters to serve.

SPINACH FRITTATA

Steps:

• In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
• In 9- to 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Cook potatoes in oil about 5 minutes, stirring frequently, until tender. Add spinach; cover and cook 1 to 2 minutes or until spinach is wilted.
• Reduce heat to low. Spread potatoes and spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and top is set. Cut into wedges.

SPINACH FRITTATA WITH BACON AND CHEDDAR

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
• Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
• When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
• Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
• Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.
• In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.
• Add the milk and stir until combined. Season to taste with kosher salt .
• Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
• Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
• Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

SPINACH FRITTATA

Steps:

• In an ovenproof skillet, saute onions in oil until tender. Beat eggs and milk; add to onions with the remaining ingredients. Cook over medium heat for 5 minutes. Bake, uncovered, at 325° for 15 minutes or until a knife inserted in the center comes out clean.

SPINACH FRITTATA

Steps:

• Boil the potato in a pan of salted water for 15-20 minutes, or until tender. Drain well, then mash with a potato masher or ricer until smooth.
• Preheat the oven to 180C/350F/Gas 4.
• Heat the oil in a frying pan over a medium heat. Add one of the chopped garlic cloves and fry for 1-2 minutes, or until softened. Add the chopped spinach and toss until wilted and warmed through. Season, to taste, with salt and freshly ground black pepper, then drizzle over the lemon juice.
• Beat the eggs in a large bowl, then add the cooked spinach mixture, chopped herbs and spring onions and stir until well combined.
• Whisk in the remaining chopped garlic, cardamom seeds and season again, to taste, with salt and freshly ground black pepper.
• Add the egg mixture to the mashed potato and stir until well combined.
• Heat the butter in a 25cm/10in ovenproof frying pan or casserole over a medium heat. When the butter has melted, swirl the pan until the butter has coated the insides.
• Add the egg and potato mixture, then transfer the pan or casserole to the oven and bake for 20-30 minutes, or until the middle of the frittata has just set. (NB: The cooking time may vary depending of the depth of the casserole or pan.)
• Remove the frittata from the oven and set aside for 10 minutes to cool slightly before serving. Serve in slices with feta cheese, radishes or yoghurt, if using.

SPINACH FRITTATA

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.

SPINACH FRITTATA

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.