SPINACH CHICKEN FRITTATA
"When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed," recalls Paula Tuduri, Bozeman, Montana. "So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative," she suggests. "Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the red pepper and onion in oil until tender. In a large bowl, beat eggs and milk. Stir in the chicken if desired, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use). Add to the skillet. Cover and cook over medium heat until a knife inserted in the center comes out clean, 7-10 minutes. Cut into wedges.
Nutrition Facts : Calories 208 calories, Fat 15g fat (4g saturated fat), Cholesterol 152mg cholesterol, Sodium 533mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
SPINACH AND MUSHROOM FRITTATA
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g
CHICKEN, SPINACH, AND MUSHROOM FRITTATA
Chicken, spinach, and mushroom frittata. Serve with toast.
Provided by Kelly Rose Diggins
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat 1 tablespoon oil in a large, nonstick, oven-proof skillet over medium heat. Add mushrooms and green onions; cook and stir until softened, about 1 minute. Transfer to a large bowl.
- Add egg whites, eggs, and spinach to the mushroom mixture; stir with a fork until well combined.
- Heat remaining oil in the same skillet over medium heat. Pour in egg mixture and scatter cooked chicken over top. Cover the skillet and cook until eggs are set around the edges, about 4 minutes.
- Remove the cover and transfer the skillet to the oven. Broil until lightly browned and the center is set, about 4 minutes.
- Remove from the oven, top with mozzarella cheese, and cover; let stand until cheese is melted, about 1 minute. Cut into 4 slices and serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 3 g, Cholesterol 187.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 5.3 g, Sodium 334.3 mg, Sugar 1.4 g
MUSHROOM AND SPINACH FRITTATA
Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
- Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
- Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl 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 the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, 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 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH MUSHROOM FRITTATA
From a web site. My hubby loves this in his lunch box. I substitute other veggies too in this like zucchini, spinach etc.
Provided by Girl from India
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In mixing bowl, stir together eggs, milk, salt and pepper.
- In separate bowl, combine chicken, mushrooms, green onion and parsley.
- Heat cooking oil in an 8-inch ovenproof skillet; Add egg mixture.
- Cook over medium-low heat.
- As eggs set, run a spatula around the edge, lifting to allow uncooked portion to flow underneath.
- Cook until eggs are almost set, but surface is still moist.
- Press chicken mixture into top of egg mixture.
- Broil 4 to 5 inches from heat for 1 to 2 minutes or until set.
- Top with cheddar cheese and broil few seconds more until melted.
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