SPINACH FRITTATA RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by Trisha Yearwood
Categories main-dish
Total Time 35 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to broil.
- In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
- In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
- Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.
Nutrition Facts : Calories 268, FatContent 19 grams, SaturatedFatContent 11 grams, CholesterolContent 229 milligrams, SodiumContent 285 milligrams, CarbohydrateContent 9 grams, FiberContent 2 grams, ProteinContent 16 grams, SugarContent 4 grams
SPINACH AND FETA FRITTATA RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 361 calorie, FatContent 27 grams, SaturatedFatContent 8 grams, CholesterolContent 447 milligrams, SodiumContent 892 milligrams, CarbohydrateContent 13 grams, FiberContent 3 grams, ProteinContent 17 grams
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