BAKED FRITTATA RECIPE - SPINACH, FETA AND DILL
Steps:
- Preheat oven to 400 F
- In a medium mixing bowl add 6 eggs, dill, salt and pepper.
- In small bowl add melted butter, milk and flour and mix well until all the lumps are out. Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
- Add butter and milk mixture to egg mixture and mix well with a wisk to add some air and mix well.
- Heat seasoned cast iron skillet on medium heat and add olive oil. When olive oil is heated add onions and sautee until they become softened and translucent. About 3-5 minutes. Add spinach and stir often until spinach becomes wilted. About 3 minutes. Spread spinach and onions evenly over the bottom of the pan.
- Add crumbled feta evenly over top of spinach and onion mixture.
- Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly. Continue to cook on stove top until the edges of the egg mixture are set. About 2 minutes.
- Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set. The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting. Place a baking sheet underneath if worried. Check if eggs are set in centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
- When done remove from the oven and let sit for 5 minutes. Cut into wedges to serve. If using smaller skillets as I have this mixture divides evenly across 3 mini skillets. Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
- Eat right away or refrigerate for up to 4 days in a sealed container. Eat cold or warm up in the microwave.
Nutrition Facts : ServingSize 171 g, Calories 307 kcal, Carbohydrate 8.5 g, Protein 14 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 413 mg, Sodium 706 mg, Fiber 1.7 g, Sugar 4 g, UnsaturatedFat 11.5 g
POTATO, SPRING ONION, DILL & CHEESE FRITTATA
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
- Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.
Nutrition Facts : Calories 244 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
POTATO AND ZUCCHINI FRITTATA
This recipe is great for breakfast, brunch, lunch, or dinner. If you're eating this as a main meal serve it with a nice fresh salad. You can adapt it at will, adding some bacon or different sorts of vegetables. An optional extra is to add some grated cheese on the top before putting it in the oven.
Provided by Tatiana
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and set aside.
- Heat oil in a deep cast iron skillet over medium heat. Add zucchini and onion; saute until golden, 5 to 7 minutes. Add drained potatoes and stir gently to incorporate.
- Beat eggs in a bowl with oregano, cayenne pepper, salt, and pepper. Pour egg mixture into the skillet until evenly distributed; stir gently with a fork. Cook until eggs are set, 5 to 10 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet into the broiler and cook until golden brown, about 5 minutes.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 327.4 mg, Fat 12.5 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 180.7 mg, Sugar 4.8 g
SALMON AND DILL FRITTATA
Salmon, dill and potatoes are perfect partners in this version of this classic Italian dish, which would be perfect for lunch or a light supper. A frittata is an Italian egg dish, similar in composition to an omelette, but the other ingredients, such as cheese or vegetables, are mixed into the eggs rather than used as a filling. Most variants of the frittata start with a few moments on the stove top until the bottom layer of the egg mixture has solidified, and then are placed under a hot broiler or baked in the oven to finish cooking.
Provided by English_Rose
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the salmon in a medium saucepan with the bay leaf and peppercorns, cover with water and bring to the boil. Lower the heat and simmer, covered, for 5-10 minutes until cooked through. Remove the salmon from the liquid, flake into a bowl and leave to cool.
- In a non-stick frying pan, heat the oil over a low heat and gently sweat the onion and potato for 20 minutes, covering with a lid, large plate or aluminium foil.
- In a mixing bowl, whisk the eggs, cream and dill together and lightly season with salt and freshly ground pepper.
- Preheat the broiler. Add the salmon to the potato and onion and pour the cream mixture over. Increase the heat and cook for 10 minutes, or until the egg has started to set.
- Put the frying pan under the hot broiler for 2-3 minutes until golden. If no grill is available, put a lid on the pan and continue to cook until the frittata is set.
- Cut into large slices and serve with a lightly dressed green salad.
Nutrition Facts : Calories 532.9, Fat 36.9, SaturatedFat 17.1, Cholesterol 457.9, Sodium 212.2, Carbohydrate 14.8, Fiber 1.7, Sugar 2.2, Protein 34.9
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