FRITTATA SPINACH RECIPES

SPINACH AND MUSHROOM FRITTATA RECIPE | ALLRECIPES

Spinach and Mushroom Frittata Recipe | Allrecipes image

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.

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
¾ cup freshly grated Parmesan cheese
¾ cup chopped portobello mushrooms
½ cup finely chopped scallions with some green tops
¼ teaspoon dried Italian seasonings
1 pinch Salt and pepper, to taste

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, CarbohydrateContent 5.9 g, CholesterolContent 144.6 mg, FatContent 9.5 g, FiberContent 1.8 g, ProteinContent 14.6 g, SaturatedFatContent 4.7 g, SodiumContent 310.1 mg, SugarContent 1.2 g

FRITTATA RECIPES | BBC GOOD FOOD

Frittata recipes | BBC Good Food image

This baked egg dish, similar to omelette, works served both hot and cold and with a vast array of fillings.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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PASTA FRITTATA RECIPE - NYT COOKING

This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: “The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension.”
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 286 per serving

In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

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VEGETABLE FRITTATA RECIPE | FOOD NETWORK KITCHEN | FOOD ...

From foodnetwork.com
Reviews 4.3
Total Time 35 minutes
Calories 419 per serving

Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

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PASTA FRITTATA RECIPE - NYT COOKING

In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

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I done came home from church yesterday and done made myself a dang frittata!
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Total Time 30 minutes
Category breakfast, main dish

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VEGETABLE FRITTATA RECIPE | FOOD NETWORK KITCHEN | FOOD ...

From foodnetwork.com
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Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

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Reviews 4.6
Total Time 1 hours 15 minutes

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MUSHROOM AND SPINACH FRITTATA RECIPE - NYT COOKING

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.

From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine spanish
Calories 143 per serving

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.

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