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Preheat broiler to high and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to medium-low and cook, sliding a spatula under frittata occasionally to loosen, until.

Preheat oven at 375 degrees F. Prepare 9 x 13 inch baking dish with non-stick vegetable spray coating. Combine salmon, eggs, cottage cheese, spinach, basil and cayenne pepper. Pour mixture into prepared baking pan. Bake for 30 minutes or until frittata.

5 ounces baby spinach, thick stems removed, leaves roughly chopped; 1 tablespoon chopped fresh dill or 1 tsp. dried dill; 8 large eggs, beaten; 1 4to 6-oz. can wild-caught salmon, drained, skin and bones removed; 3 ounces cream cheese, cut into 1/2-inch pieces. Combine salmon, eggs, cottage cheese, spinach, basil, and cayenne pepper. Pour mixture into prepared baking pan.

Bake for 30 minutes or until frittata is set. Tips: Low Sodium Sockeye Salmon can be used in place of Low Sodium Pink Salmon. Fresh basil and spinach may be used instead of the dried and frozen varieties. In a food processor or blender, combine the eggs, egg whites, spinach, yogurt and Dijon mustard. Process until smooth.

Stir in the parsley. Sprinkle the salmon over the bottom of the pan and pour the spinach mixture over it. Smooth the top.

Bake for 45–50 minutes, until puffed in the center. Cool on a rack, then cut into four wedges and serve. Salmon and spinach frittata A classic dairy free frittata, a fusion of flavours that is light and substantial. Ideal in a lunch box, as part of a picnic, on its own or with a salad.

This Smoked Salmon Spinach Frittata is creamy, custardy and filled with smoked salmon, potatoes, spinach and goat cheese. A healthy egg recipe for breakfast, brunch, lunch or dinner!Spinach, fresh, 1 cup chopped President Fat Free Crumbled Feta, 1/4 cup Fresh Chives, 1 tbsp chopped Smoked Salmon (lox), 4 oz Milk, nonfat,.25 cup Salt + pepper to. Add spinach leaves and sauté until wilted, about 1-2 minutes. Remove skillet from heat.

Gently fold egg and salmon mixture into veggie mixture within skillet. Place the oven-safe skillet into the oven, uncovered, and cook for about 25-30 minutes or until the frittata puffs up and is set in the center. Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 30 seconds, transfer spinach to plate with bacon.

In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined.

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Add the spinach and herbs to the liquid in the skillet and cook over high heat for about 2 minutes, until the herbs are wilted and soft.

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Sauté spinach, garlic, and 1 cup chopped onion in hot oil in a large skillet over medium-high heat about 3 minutes or until spinach is wilted.

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Whisk together the eggs, salmon, feta cheese, dill, and cooked spinach in a bowl.

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Cooked spinach or other greens: Chop 1 to 2 cups blanched spinach or greens and sauté with 1 to 2 minced garlic cloves in 1 tablespoon olive oil, just until heated through.

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Add the chard, kale, and spinach to the skillet and cook until they are wilted.

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Steamed asparagus, broccoli, or even slightly bitter broccoli rabe are fantastic with a lemony hollandaise, and dipping artichoke leaves into the Saffron–Red Pepper Hollandaise on page 152 would be a lovely way to spend a summer evening.

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Add the spinach, arugula and sor­rel and saute, stirring, for 5 minutes, or until wilted.

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Add the spinach, cover, and steam just until soft and thoroughly wilted, about 4 minutes.

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Add the spinach and sliced basil and sauté until just barely wilted, about 30 seconds.

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In a few tablespoons of olive oil, cook a bunch of chopped spinach until wilted; season with salt and pepper.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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79 comments

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  • Crust or no crust…that’s the difference. I like cooking frittatas because they are super quick and really easy no dough to deal with. But both are delish!

  • thanks for showing me how to clean mushrooms and how to cut onions properly. I’m just getting started learning how to cook and your helpful tips are beneficial.

  • fantastic, and here i thought i was the only little nanny/personal chef trying to feed my employers weeds in italian dishes! they’re just lesser known delicious plants!! cheese as a seasoning absolutely.

  • I attempted my first frittata it went pretty well. I think I didn’t let it set long enough or had the heat too low because the middle was not completely cooked and it didn’t slide out the skillet like Laura ‘s.

  • It would very helpful if you could say how many cups of mushrooms, cheese and how many eggs you use. For those just learning how to cook, it is very helpful to have exact ingredients specified. Thank you.

  • To make some Burmese style eggs just put some grease in the pan… Put it to high… Then put the egg in cracked yolk and white stuff and all… Then flip it over when it’s been cooking for one minute then take it out when it’s been cooked for one minute on the other side. Also you should add salt when you start cooking it and also add soy sauce to bring a better taste

  • You know, you could just change the recipe from a frittata into a scramble with the same ingredients. Just add the eggs & cheese to the spinach-mushroom mixture and cook like scrambled eggs until done. That way you have all the same flavors but no browned eggs:)

  • sounds sooo good. this will be breakfast Sunday. Thanks!! Brown or white onion…prob not red?? why?? just curious… thanks for sharing.:)

  • beautiful new series! i like how you cook with this old used pan! this video is a proof for not having the best kitchen equipment is a bad excuse for being bad at cooking:D

  • Why is it so fuckin hard to say the measurements as you speak i cant even find this stupid ass recipe cuz i have to search page per page. Fuckin stupid.

  • My oven has a broil temperature but it’s not for the top. It just goes higher in temperature at the bottom. What can I do so I can make these at home?

  • Girllll I see you on food Network tell me u tht Thicke fabulous lady wit all dat ass!! Luv u him u the best cook keep this channel real! Hun

  • ALL your recipes are the best. I hear of new ones and go to your channel for the latest and best. Gordon Ramsey could learn from you!

  • No, I didn’t think so. She didn’t look even 30 to me. Maybe because I’m looking through the eyes of a lady, verses what a man might see. It’s interesting because when I was a minor, men thought I was legal enough to approach. Now that I’m 43, I get carded smh.

  • Did you see the reply from another viewer? She says she wraps her non-ovenproof skillet handle in heavy duty aluminum and it makes it oven safe! Also, if you felt bold, you could try flipping your frittata in the skillet after it is mostly set to cook the top (which would then become the bottom) and add cheese after flipping.

  • looks a bit like he’s playing on a camera too hard, anyway, nice whatever you call it, we call it omelette, a main food when you don’t care or a student, you can add in it whatever feels fine.

  • Greșit nu se pune usturoiul la început si la urmă fiindcă se arde si vorbesti prea mult să dai impresia că sti ce faci încearcă să nu mai dai din gură atât. Trebuia să faci cu ceapă nu cu usturoi si ai ars usturoiul

  • “It’s good for your health. That’s why your body thinks it’s lovely” Oh yeah, so that’s why everyone thinks steamed/raw veg is better than donuts and soft drinks

  • looks wonderful!…but i’m allergic to eggs so i wonder if it would taste as good in a farinata (or socca)? i make a farinata with onion, asparagus, mustard seed, cumin, rosemary and pepper that’s really great.

  • Oh, salt & pepper is crucial…there is 1 t. salt & fresh ground pepper in the egg mixture. I also season the mushroom & spinach with a couple pinches:)

    Sounds sooo yummy with rice would love to see the recipe!

  • I was wondering the same thing, and Liesl said that the taste would be fine, but the colour can get a little funky… but she said still use it if it’s all you have!

  • I just watch a $2000.00 frittata video before this, I think this is a $10000.00 frittata video, straight forward and simple.
    Thanks very much for sharing

  • Laura love your recipes! I am Italian but unfortunately My great grandmother and nonna Passed away before I could meet them and learn to cook from them. My Aunti married into the Guatemalan family so she says she dont cook much Italian. I feel so lost sometimes cause even my father whom I am his only child doesn’t even acknowledge my existence. Thank you for your dedication and thanks to your father for teaching you so much. Gratzi!

  • Girllll I see you on food Network tell me u tht Thicke fabulous lady wit all dat ass!! Luv u him u the best cook keep this channel real! Hun

  • Why didn’t you add some salt and pepper to give it flavor?
    My family is asian, as we often make something similar and then we eat it with ricesoo good.:D

  • This is my first time I see this Channel. He reminds me to my grandpa. I love the way he is cooking show. I gonna subscribe and like for sure. Love you grandpa lol

  • I attempted my first frittata it went pretty well. I think I didn’t let it set long enough or had the heat too low because the middle was not completely cooked and it didn’t slide out the skillet like Laura ‘s.

  • looks a bit like he’s playing on a camera too hard, anyway, nice whatever you call it, we call it omelette, a main food when you don’t care or a student, you can add in it whatever feels fine.

  • Yes…thank you Sandy287 for answering for me! It’ll definitely taste delish, but sometimes the red onion cooked in things looks a little unappealing can look kind of gray.

  • Hullo Luv… I just dig the way U blow…! Please don’t get me wrong… I just could not resist sayin somethin.. hahaa.

  • I love these unseen clips! This one in particular was right up my alley…my “kids” (20 something’s) think I’m crazy for eating “weeds” out of my garden. Usually they are not weeds at all but herbs, greens, etc. you inspired me to make a garden frittata this morning for brunch.

  • I show the video to my mom. She doesn‘t understand english,but she loves watching him for the recepies and energy �� We all need a Genaro in our lives ❤️

  • This is amazingly perfect for my homestead. I cultivate weeds like lambsquarter, chickweed, and dandelion in the front garden, and run free range hens in the back. Thanks for the delicious cooking lesson!

  • ALL your recipes are the best. I hear of new ones and go to your channel for the latest and best. Gordon Ramsey could learn from you!

  • Hahaha. I know that this is more or less the reality of working in a restaurant kitchen, but this has to be the most frantic video you guys have ever put Gennaro through. Fantastic as always!

  • That’s such a great idea. Leftovers also reheat really nicely…I always get a couple extra lunches for myself when I make one for the family:)

  • Hahaha. I know that this is more or less the reality of working in a restaurant kitchen, but this has to be the most frantic video you guys have ever put Gennaro through. Fantastic as always!

  • I just watch a $2000.00 frittata video before this, I think this is a $10000.00 frittata video, straight forward and simple.
    Thanks very much for sharing

  • Do you really have to put it in the boiler or can you just flip the frittata over and keep it on the stove on lower heat? I don’t have an oven!!

  • I enjoy these videos so much. Jamie enjoys these recipes like a little kid. You can see the enthusiasm in his eyes whenever he tries something new.

  • My oven has a broil temperature but it’s not for the top. It just goes higher in temperature at the bottom. What can I do so I can make these at home?

  • Thank you so much for this.  We had a bag of spinach that wasn’t being used in salads like we thought we would, and I thought a frittata would be nice but had never made one before.  I just made a couple of substitutions (added mushrooms and sauteéd celery in with the onions), but it turned out fantastic.  We’ll be making them part of our normal diet now.

  • He’s great… ti amo, Gennaro… but please, the video would be so much better without the horrible background muzak! I want to hear what he says!

  • How I ADORE this guy. I just want to hug him and squeeze the stuffing out of him and smack a sloppy kiss on his cheek and tell him he is DA BEST!!!

  • Well, if you skip the broiler part you won’t have the direct heat to finish off the top of the eggs that aren’t set yet & melt the cheese. You could try just keeping the skillet loosely covered until the eggs are completely cooked or you could also try flipping the frittata at the end. I would slide it out of the skillet onto a cookie sheet and then invert it back into the pan. Add cheese at this point.

    I hope that helps!

  • The pan-switch-up ���� he got himself confused �������� I had to laugh until I cried �������� I was just looking for an omelette recipe on a Sunday morning and now I’m just whipping tears from my face �������� still hungry though, think I’m going to make that frittata…with one? im confused by the switch-up ������

  • This is my first time I see this Channel. He reminds me to my grandpa. I love the way he is cooking show. I gonna subscribe and like for sure. Love you grandpa lol

  • Hi Nagi. The recipe looks awesome and I’d love to make it, however I thought you’d like to know that the links don’t work on either video. Thank you for sharing. Blessings

  • Great if you can share your trips (to Italy, Spain, Skandinavia, the US and everywhere), they are just wonderful… Looking forward to see more!

  • Totally burned on the bottom before it cooked the egg…..I have never cooked a Frittata on the stove, I always bake it in the oven

  • Laura love your recipes! I am Italian but unfortunately My great grandmother and nonna Passed away before I could meet them and learn to cook from them. My Aunti married into the Guatemalan family so she says she dont cook much Italian. I feel so lost sometimes cause even my father whom I am his only child doesn’t even acknowledge my existence. Thank you for your dedication and thanks to your father for teaching you so much. Gratzi!

  • this looks so amazing I love a good frittata in the summer!
    It would be great if you could check out my channel as I’m a teenager with a passion for cooking:)

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  • Do you really have to put it in the boiler or can you just flip the frittata over and keep it on the stove on lower heat? I don’t have an oven!!

  • Hullo Luv… I just dig the way U blow…! Please don’t get me wrong… I just could not resist sayin somethin.. hahaa.

  • That is one beautiful Frittata! When you slid it out of the pan it looked like one of the yummiest pizzas ever! It even looks fluffy from the eggs! A Master piece of flavor and beauty! TFS Laura this is magnificent! I’ve gotta try it!:D

  • Greșit nu se pune usturoiul la început si la urmă fiindcă se arde si vorbesti prea mult să dai impresia că sti ce faci încearcă să nu mai dai din gură atât. Trebuia să faci cu ceapă nu cu usturoi si ai ars usturoiul

  • ok, i just find it hilarious that the ad before this video, where jamie picks the ingredients from the earth, is for Woolworth’s….

  • Totally burned on the bottom before it cooked the egg…..I have never cooked a Frittata on the stove, I always bake it in the oven

  • He’s great… ti amo, Gennaro… but please, the video would be so much better without the horrible background muzak! I want to hear what he says!

  • I don’t have an oven proof skillet either, I always just wrap aluminum foil around the handle, make sure its secure and you’ve got an oven safe pan:)

  • You can actually get them super clean by wiping them with a wet paper towels. Submerging them can make them a bit waterlogged which affects their ability to brown. But if you are more comfortable washing them, do as you usually do:)

  • I show the video to my mom. She doesn‘t understand english,but she loves watching him for the recepies and energy �� We all need a Genaro in our lives ❤️

  • Absolutely! You would probably need to use the whites of more eggs than the recipe calls for…maybe a dozen-ish. Great way to cut down on some fat & calories.

  • How I ADORE this guy. I just want to hug him and squeeze the stuffing out of him and smack a sloppy kiss on his cheek and tell him he is DA BEST!!!

  • Thank you so much for this.  We had a bag of spinach that wasn’t being used in salads like we thought we would, and I thought a frittata would be nice but had never made one before.  I just made a couple of substitutions (added mushrooms and sauteéd celery in with the onions), but it turned out fantastic.  We’ll be making them part of our normal diet now.

  • This lady reminded me of Patience Gray…Honey from a Weed. Very inspirational. Shame our societies and fast paced lives have moved us so far away from the basics.

  • Yes! That is the beauty of a frittata you can put any veggies, meats or cheeses you like. The combinations are endless. I love asparagus, ham & goat cheese for another tasty option.

  • The pan-switch-up ���� he got himself confused �������� I had to laugh until I cried �������� I was just looking for an omelette recipe on a Sunday morning and now I’m just whipping tears from my face �������� still hungry though, think I’m going to make that frittata…with one? im confused by the switch-up ������

  • Thanks! You know, if you click on “show more” it pulls down a text version of all the recipes, which you could print out. Thanks for your feedback!

  • I think you found some Italian hipsters Jamie! Or as soon as you left i bet they were like i cant believe he actually ate the weeds lol

  • Thank you so much! Feel free to experiment with different veggies & cheeses… even meats (like bacon or sausage). The combinations are endless:)

  • No, I didn’t think so. She didn’t look even 30 to me. Maybe because I’m looking through the eyes of a lady, verses what a man might see. It’s interesting because when I was a minor, men thought I was legal enough to approach. Now that I’m 43, I get carded smh.

  • Why is it so fuckin hard to say the measurements as you speak i cant even find this stupid ass recipe cuz i have to search page per page. Fuckin stupid.

  • That is one beautiful Frittata! When you slid it out of the pan it looked like one of the yummiest pizzas ever! It even looks fluffy from the eggs! A Master piece of flavor and beauty! TFS Laura this is magnificent! I’ve gotta try it!:D

  • Love the rustic utensils pots and pans there.
    Just goes to show, you can make great meals with those too you don’t need fancy things.

  • I would try baking it in a 9×13 at 350 for about 30 minutes or until the eggs are set. I’d also recommend buttering the pan before pouring the egg-musroom-spinach mixture in. Let me know how it works out!

  • Tons of the precious little plants other consider weeds and chuck em in the bin.
    Personally i love em! Living from the land is like a dream come true.

  • i just want to thank you jamie for being an inspiration to me ever since i was about 10 or so to be able to cook. i’ve watched you cook on tv on the show with your mates, in your garden, around italy, school dinners and so much more! and its was the best form of entertainment for me as a teenager growing up. i’m 21 right now and can handle pretty much any type of cooking thanks to your tips and tricks! i’ve made some of your recipes and they turned out great too! your approach to cooking is quick and easy and healthy! i just want to give you a great big hug right now for being so amazing! i wouldnt be so enthusiastic about cooking for people if not for you! much love!