SPINACH & POTATO FRITTATA
This easy to follow recipe is a popular frittata dish. Ready in under an hour, this versatile frittata makes a great vegetarian brunch, dinner, or cut it into smaller squares and serve as an hors d'oeuvre.
Time 50m
Yield Serves: 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Combine spinach, hash brown potatoes, carrots, red pepper, green onion and basil in large bowl. Stir in eggs, mayonnaise, sour cream, salt and pepper.
- Spray 9-inch (23 cm) square baking pan with cooking spray. Spread egg mixture in pan.
- Bake in preheated 350°F (180°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes.
Nutrition Facts :
SPINACH AND POTATO FRITTATA
Make and share this Spinach and Potato Frittata recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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 eggs and milk.
- Pour into skillet over the vegetables.
- Sprinkle with cheddar cheese.
- Reduce heat to low.
- Cover.
- Cook 5 to 7 more minutes or until eggs are firm.
- Cut into wedges and serve.
SPINACH AND POTATO FRITTATA
Steps:
- Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
- In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
- In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
- In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
- Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
- Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
SPINACH AND POTATO FRITTATA
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
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, POTATO, AND BACON FRITTATA
Make and share this Spinach, Potato, and Bacon Frittata recipe from Food.com.
Provided by SweetSueAl
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven rack about 5 inches from heating element and set oven to broil.
- Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
- Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid.
- Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
- Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet.
- Add potatoes to skillet and cook until golden brown, about 5 minutes.
- Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes.
- Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.
- Sprinkle remaining cheese over top.
- Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking.
- Slide frittata onto platter and cut into wedges.
Nutrition Facts : Calories 437.9, Fat 29.3, SaturatedFat 9.8, Cholesterol 556, Sodium 499.9, Carbohydrate 20.4, Fiber 2.5, Sugar 1.9, Protein 22.8
SPINACH-FETA FRITTATA
This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g
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