spinach frittata

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.

Spinach Feta Frittata

eggs

olive oil

red onion (finely chopped)

scallions (chopped)

oz frozen chopped spinach (thawed)

oz crumbled feta

Parmigiano-Reggiano (grated)

salt and pepper

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 the eggs.

Add salt, pepper, cheeses and spinach and mix well.

Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes.

Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.

Cook about 5 minutes longer. Serve hot.

If You Love an all-in-one breakfast you&#039;ll love this Tasty &amp; Highly Nutritious Low Carb Keto Frittata recipe with Healthy Fats, Spinach, Eggs &amp; much more.

Keto Frittata

bacon

mushrooms (sliced)

Butter

baby spinach

Cheddar Cheese (shredded)

Heavy Cream

Salt

Pepper

Preheat your oven to 180C/355F.

Place a cast iron frying pan over high heat.

Dice the bacon and add to the pan. Saute for 4 minutes then add the butter.

Add the mushrooms and saute for another 3 minutes.

Add the spinach and cook for another 2 minutes, until it has just wilted. Turn off the heat.

Sprinkle the cheddar over the sauteed ingredients.

In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until combined.

Pour the egg mix into the pan and place the pan into the oven.

Bake for 20 minutes, or until the egg no longer jiggles.

Remove from the oven, slice into 4 pieces and serve.

This Cheesy Bacon Spinach Frittata is done in just 30 minutes! Packed with goat cheese, roasted red peppers and bacon, this frittata is perfect for Easter brunch!

Cheesy Bacon Spinach Frittata

bacon, diced

spinach,

red pepper

goat cheese

cherry tomatoes

2% milk

salt & pepper

chives

In a large bowl, whisk together eggs and milk. Season with salt &amp; pepper and set aside.

Heat a medium size oven safe skillet to medium heat.

Add bacon to pan and cook until slightly crispy, approximately 3-4 minutes.

Pour out bacon grease leaving a tablespoon still in the pan, place pan back on burner and add spinach

Add in roasted red peppers and egg mixture. Stir to mix everything together and top eggs with tomatoes and goat cheese.

Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don&#8217;t wiggle when you shake the pan)

This is the easiest ever to make! Don't be fearful,you can do it!

THAT is beautiful! I wanna wake up to it tomorrow morning! And, yes, BACON all the things!

Great recipe, I will definitely be trying it out.  I am guilty of turning the heat down when eggs go in the pan so I will take your advice next time.  Thanks Krista!

This classic easy Frittata is perfect for brunch days.

Easy Frittata Recipe

heavy cream

c. mozzarella

Kosher salt

black pepper

red pepper flakes

shallot, minced

garlic,

baby bella mushrooms, sliced

ricotta

c. baby spinach

Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes.&nbsp;

In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper.&nbsp;

Pour egg mixture into skillet then dollop with ricotta and transfer skillet to oven.&nbsp;

Bake until eggs are just set, 12 minutes.

I substituted bacon, a bit of sharp cheddar and jack cheese, but otherwise I did a spinach, red onion & garlic sauté ahead for my first ever frittata. I used 10 eggs. Oh! I also used half & half because that’s all we had. It’s in the oven now so I’m hopeful it comes out yummy! Super easy base recipe with helpful tips. *Edit: It ended up taking about 30 minutes to set, but was delicious. I’ll definitely make again!

This first try turned out delicious! I made it with the leftovers from a sausage, peppers, onion, potato bake; and then followed the recipe for the mushrooms, spinach, and egg mixture (with cheddar added). Baked it in a cast iron pan at 375 for 19 minutes.  Yum 😋  We loved it!

Made this this evening...with what I had. So spinach became baby kale and arugala, topping cheese was crumbled feta. No cream, so used my almond milk and added butter with egg mix. All else the same. We loved it...easy and quick, too.

Thanks for the ratio guidance. I rummaged through the refrigerator ... cooked onion and garlic, added some frozen okra and mixed vegetables, added 2 artichoke hearts, cheddar cheese, then egg mixture. It was delicious! Next time, I’ll go shopping and go Greek ... onion, garlic, olives, spinach, and feta cheese.

Delicious and easy to prepare. Love the ingredients in this fritatta however, I did substitute gruyere for mozarella and the dollops of ricotta made for a lovely presentation.  Yummy for everyone.

This was perfect!!!  I used half baby Bella and half button mushrooms because that’s what I had on hand and also probably used more spinach - didn’t measure.  Shallots and garlic are just right.  I will make this again and again!!!

https://streaming.hearstdigitalstudios.com/4a62f9e4-59d9-4b6f-a781-5a9bb554fb39/video_rover_16x9_1080p_hd_1542394013_11733.mp4

This Frittata Is The Easy Breakfast Bake You Should Make Every Weekend

You Need To Make This Frittata For Brunch ASAP

Mushroom and Spinach Frittata

(60 ml) milk

(250 ml) grated cheddar cheese

onion, thinly sliced

oz (115 g) white button mushrooms, sliced

(45 ml) butter

(500 ml) baby spinach

Salt and pepper

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Ricardo

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square baking dish. Set aside.

In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside.

In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper. Add spinach and continue cooking for about 1 minute, stirring constantly.

Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut frittata into four squares and remove from dish with a spatula. Place on a plate and voila, it is ready to serve warm or cold.

Tres bonne recette. Poireaux en rondelles a la place d oignon et epinards normal

Super recette, le goût est très bien malgré la simplicité. À refaire certainement !

J’adore cette frittata. Je la fais souvent quand je reçois. Je met toujours un papier parchemin dans le fond de mon plat. Ça fonctionne bien pour réduire le gras et rien ne colle. Aussi, j’évite de trop cuire. Faut éviter que le contour brunisse, ça altère le goût.

Est-ce qu’on peut congeler cette recette?

Je n'avais pas de cheddar, j'ai mis un peu de parmesan frais.  J'ai parsemé de quelques olives noires en tranches au moment de mettre au four.  Absolument délicieux et génialement versatile comme recette.  Merci!

https://cdn.jwplayer.com/v2/media/nTQN2bLQ

Washing Mushrooms

This easy feta spinach frittata recipe comes together in 20 minutes! Inspired by Greek spanakopita, this gluten-free, vegetarian frittata recipe is filled with tangy, creamy, herbaceous flavor. Make for a healthy weekend brunch or a quick and easy weeknight dinner!

Feta and Spinach Frittata

oregano

dill

paprika

¼ teaspoon baking powder ((optional))

yellow onion, (finely chopped)

parsley leaves

mint leaves

garlic cloves, (minced)

feta cheese, (crumbled)

milk

Extra virgin olive oil, (for coating the pan)

Mediterranean Cucumber Tomato Salad

Get ready. Preheat your oven to 375°F.

Season the eggs. In a large bowl, whisk together eggs, oregano, dill, pepper, paprika, and baking powder (if using). Season with a pinch of salt.

Mix the remaining ingredients. Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.

Start the frittata. In a 12-inch cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes or so, allowing the bottom of the eggs to settle.

Bake the frittata. Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes.

Serve. Remove the frittata from the oven and allow to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!

Top 6 spinach frittata recipes from across the web

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Spinach Feta Frittata

Keto Frittata

Cheesy Bacon Spinach Frittata

Easy Frittata Recipe

Mushroom and Spinach Frittata

Feta and Spinach Frittata

Top 6 spinach frittata recipes from across the web

The most viewed spinach frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Feta Frittata

Keto Frittata

Cheesy Bacon Spinach Frittata

Easy Frittata Recipe

Mushroom and Spinach Frittata

Feta and Spinach Frittata

The most viewed spinach frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine