Spinach and Feta Frittata Recipe | Frittata Recipes
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Ingredients 2whole eggs 8large egg whites 1tspolive oil 1/2red onion, finely chopped 3scallions, chopped 10ozfrozen chopped spinach, thawed 2ozcrumbled feta. Squeeze all water from spinach. In a 9 inch non-stick sauté pan, heat olive oil over medium heat. Add the onion and scallions and cook until soft, about 4 minutes. Meanwhile in a medium bowl, beat.
Sprinkle top of the spinach evenly with Parmesan cheese. Whisk eggs in a large bowl until smooth. Add remaining ingredients (except feta) then whisk until.
Ingredients 6 large eggs 1 tbsp fresh dill finely chopped 1/4 tsp black pepper 1/4 tsp salt 2 tbsp unsalted butter melted 1/3 cup milk 1 1/2 tsp all purpose flour 3 tsp olive oil separated 1/2 medium onion diced 4 1/2 cups fresh baby spinach or about 4 oz packed 1 cup feta cheese crumbled. The wilted greens are mixed with fresh dill and creamy, briny feta for just the right balance of fresh and rich flavors. It’s the MVP of all-day eating, and just as satisfying straight from the oven as it is from the fridge atop a slice of. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Directions Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat.
Add the scallions While the frittata is cooking, peel. Accidental Spinach Frittata This spinach feta frittata takes on a Greek twist from the tasty spanakopita flavors–spinach, parsley, and feta cheese–in a simple, rustic Italian frittata. Preheat oven to 375°F. Heat a 12-inch nonstick skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add scallions and garlic and stir for a minute.Add herbs and start wilting in spinach in bunches; once wilted, season spinach with salt, pepper, nutmeg and douse with juice of.
Simply swap fresh spinach with six ounces of frozen spinach. Be sure to thaw it overnight in the fridge and drain (removing as much liquid as possible) before using in this frittata recipe. Once the baby spinach is cooked, add crumbled feta cheese and spread it evenly throughout the pan.
Then, pour in the egg-milk mixture.
List of related literature:
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from Great Taste No Pain|
|from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat|
|from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes|
|from As Always, Julia: The Letters of Julia Child & Avis DeVoto|
|from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food|
|from The Good Housekeeping Cookbook|
|from The Sandcastle Girls|
|from Around My French Table: More than 300 Recipes from My Home to Yours|
|from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss|