Egg And Spinach Pot Recipes

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY

Steps:

• Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
• Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
• Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
• Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
• Stir in the lemon juice and spinach. Remove the pan from the heat.
• Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
• Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
• Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
• Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
• Remove the pan from the oven and let cool for 10 minutes before serving with toast.
• Enjoy!

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE

Steps:

• Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
• Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

SPINACH AND EGGS

Steps:

• In a large skillet, saute your onion in the butter until translucent.
• Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water. Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking.
• Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well.
• Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook.
• Sprinkle with seasoned salt (to taste) immediately before serving.

EGG AND SPINACH POT

Steps:

• Preheat the oven to 180°C.
• Whisk together all ingredients in a medium mixing bowl. Lightly spray small ramekins or a large cup cake tray with non-stick cooking spray.
• Evenly divide egg mixture into 2 of the pots (or more depending how much you have made).
• Place ramekins on a tray and bake 25 minutes or until eggs puff and are almost set in the centre. Serve hot.

BAKED EGGS WITH SPINACH & TOMATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

INSTANT POT® SPINACH AND MUSHROOM FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add mushrooms, onion, and garlic. Saute until mushrooms are tender and onions are translucent, about 5 minutes. Push Cancel. Transfer the mushroom mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk eggs and heavy cream together in a medium bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add the mushroom mixture and stir until well combined.
• Pour 1 cup water into the pot and place a steamer rack trivet in the bottom.
• Spray a souffle dish or other heat-proof dish with nonstick cooking spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.

INSTANT POT® SPINACH-EGG WHITE FRITTATA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot and add onion. Cook until onion is soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Transfer onion mixture to a paper towel-lined plate and set aside. Clean the inside of the pot when it is cool enough to handle.
• Whisk egg whites and heavy cream together in a bowl. Stir in spinach, Parmesan cheese, salt, pepper, and garlic powder until well blended. Add reserved onion mixture and stir until well combined.
• Pour water into the pot and place a steamer rack trivet in the bottom. Spray a souffle dish or other heat-proof dish with nonstick spray. Pour egg mixture into the prepared dish and cover loosely with foil. Place the dish on top of the trivet.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 6 to 7 minutes for pressure to build.
• Allow the pressure to release naturally for 10 minutes according to manufacturer's instructions, then release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove foil from the frittata and pour off any excess liquid before slicing and serving.