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Spinach & Feta Frittata �� EGG-CELLENT ����

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Video taken from the channel: Waitrose & Partners


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:

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Combine spinach, feta, ricotta, garlic, onions and oil from sauté pan, parsley and garlic salt in a large mixing bowl; stir until well mixed.

“Great Taste No Pain” by Sherry Brescia
from Great Taste No Pain
by Sherry Brescia
Holistic Blends, 2007

* To make the filling, put the spinach into a large pan, sprinkle with salt, and cook for about 3 minutes or until the leaves have wilted.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold over the filling.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Then, [you] can butter and cheese a baking dish, mix in a bit of cheese with the spinach, sprinkle cheese on top, and more butter, and bake in hot oven until cheese melted (5 to 10 minutes).

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
from As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan Reardon
Houghton Mifflin Harcourt, 2010

Embed the cold eggs in the spinach, with a little space between them, and sprinkle the cheese on top.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Stir in spinach, feta, ricotta, eggs, dill, salt, and pepper until combined.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

In the recipe my aunt shared with me, it was simply feta cheese, parsley, diced scallions, eggs, and black pepper.

“The Sandcastle Girls” by Chris Bohjalian
from The Sandcastle Girls
by Chris Bohjalian
Simon & Schuster UK, 2012

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

In a serving bowl, layer the arugula, quinoa, vegetable and egg mixture, feta cheese, olives, and parsley.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

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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6 comments

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  • +idil’s kitchen
    Idil, could you please do a vlog type of video to show us what you usually eat in a day (breakfast, lunch and dinner). i am sure your followers wonders this as much as me. thank you.
    Officer

  • Thanks deeply for sharinG your awesome receipe…I am gonna make thiS very soon!!! Happi Summer fellow frittata lovVer!✌����������������⚘������⚘������

  • I’m from central Asia, and could you please teach us how to make “peynir” the cheapest way possible? In my country this thing costs hella a lot

  • This is a lovely Keto recipe for a breakfast.Instead of Feta your can use Haloumi which is another Greek goat/sheep cheese(but it tastes very differently than feta). In contrast to feta it will melt into the whole thing ant it will be also DELICIOUS.

  • I tried to buy some feta just yesterday but unfortunately it seems to be terribly tricky to find here in Italy! Waitrose I need you in my life again! ������‍��������

  • very practical advice, I like that you used the microwave instead of baking the pumpkin and sweet potato because who has time for that