Spinach Onion Frittata Recipes

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SPINACH FRITTATA



Spinach Frittata image

This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.

Provided by Stephanie Lynn

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup red bell pepper, cut into thin matchsticks
½ cup chopped onion
3 eggs
½ cup milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped cooked ham
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g

SPINACH AND RED PEPPER FRITTATA



Spinach and Red Pepper Frittata image

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 1h

Yield Six servings

Number Of Ingredients 9

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and cut in small dice
1 to 2 garlic cloves (to taste), minced
10 fresh marjoram leaves, chopped
Salt
8 eggs
Freshly ground pepper
2 tablespoons low-fat milk

Steps:

  • Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH AND POTATO FRITTATA



Spinach and Potato Frittata image

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

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 eggs
⅓ cup milk
½ cup shredded Cheddar cheese

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 FRITTATA



Spinach Frittata image

I make this recipe year-round but especially enjoy it with fresh spinach from our garden.-Betty Breeden, Elko, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup chopped green onions
2 tablespoons olive oil
10 eggs
1/2 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/2 cup sliced fresh mushrooms
1/4 teaspoon garlic powder
Salt and pepper to taste

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.

Nutrition Facts :

SPINACH FRITTATA WITH BACON AND CHEDDAR



Spinach Frittata With Bacon and Cheddar image

This frittata is made with fresh spinach, bacon, and cheddar cheese and serves four to six people. It's perfect for a holiday brunch or even dinner.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch

Time 35m

Yield 6

Number Of Ingredients 7

8 eggs
1/2 cup whole milk
1/2 pound fresh spinach (rinsed, dried, and torn into roughly 1-inch pieces)
8 slices bacon
1/2 large onion (peeled and diced)
1 cup cheddar cheese (grated)
Kosher salt (to taste)

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.

Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Cholesterol 284 mg, Fiber 1 g, Protein 20 g, SaturatedFat 8 g, Sodium 620 mg, Sugar 2 g, Fat 19 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SPINACH FRITTATA



Spinach Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1 cup lengthwise-halved grape tomatoes
2 tablespoons salted butter
1 small onion, finely chopped
4 cups fresh baby spinach

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 & ONION FRITTATA



SPINACH & ONION FRITTATA image

Categories     Egg     Appetizer

Yield 16 squares

Number Of Ingredients 10

1 large yellow onion, finely chopped
1 tablespoon olive oil
~ 10 ounces fresh spinach
1/4 cup minced parsley
1/2 tsp basil
salt & pepper
6 eggs
1/4 cup light sour cream
1 cup shredded extra-sharp cheddar cheese
1/4 cup grated Parmesan cheese

Steps:

  • Preheat the over to 350° Fahrenheit. Coat a 9x9 inch square baking pan lightly in oil. In a large skillet, sauté the onions in the oil until translucent. Stir in the spinach and remove from heat. Add the parsley and basil, as well as salt and pepper to taste. In a large bowl, beat the eggs until well blended, then mix in the sour cream and cheddar cheese. Add the onion/spinach mixture and stir together until evenly blended. Pour into the 9x9 inch oiled pan and sprinkle with the Parmesan cheese. Bake for about 25 minutes, or until the eggs are set.

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