Spinach Rice Frittata Recipes

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.

PALEO CAULIFLOWER RICE FRITTATA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Run cauliflower through the food processor using the shredding blade to create cauliflower "rice".
• Heat avocado oil in an oven-safe skillet over medium-high heat. Add cauliflower "rice" and garlic salt; cook and stir until tender, 3 to 4 minutes.
• Whisk egg whites, eggs, garlic powder, black pepper, and salt together in a bowl; pour over cauliflower mixture. Cook until eggs are mostly set, 5 to 7 minutes.
• Place skillet under the broiler until eggs are completely set, 5 to 7 minutes. Cool 5 minutes before serving.

SPINACH-PARMESAN FRITTATA

Steps:

• Heat oven to 350ºF.
• Heat dressing in large skillet on medium heat. Add onions; cook and stir 2 to 3 min. or until tender. Stir in spinach, herbs and garlic. Cook and stir 1 min. or until spinach is wilted.
• Beat eggs with whisk in large bowl. Stir in cheese, pepper and spinach mixture. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray. Sprinkle with shallots.
• Bake 25 to 30 min. or until golden brown.

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!

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.

LEFTOVER RICE FRITTATA

Steps:

• Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs. Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don't stick to the side of the frying pan. To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving. This frittata keeps well in the fridge in an airtight container for up to 4 days.

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-FETA FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
• Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
• Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

SPINACH RICE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
• Remove from heat and reserve.
• In a medium bowl, lightly beat the eggs.
• Add the milk and seasonings and combine well.
• Add the rice, spinach, Parmesan and onion mixture and combine well.
• Transfer to the prepared dish and sprinkle with mozzarella cheese.
• Bake for 1 hour until heated through and golden on top.

SPINACH AND FETA FRITTATA

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.