Spinach Bacon Feta Frittata Recipes

SPINACH AND FETA FRITTATA

Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese

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.

SPINACH-FETA FRITTATA

Spinach-Feta Frittata image

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

Ingredients

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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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