BEST Spinach Frittata Recipe | EASY Healthy Breakfast Ideas
Here is one easy healthy breakfast spinach frittata recipe. You will see how easy it is to make one healthy but delicious breakfast. This spinach frittata is quick to make and perfect for a breakfast full of vitamins! Enjoy this breakfast recipe! :)
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Cookbook recommendation:
Easy Frittata Cookbook: 50 Delicious and Easy Frittata Recipes:
Easy Frittata Cookbook: 50 Delicious Frittata Recipes:
Frittata and Frittatas: A Great Cookbook with Mouthwatering Frittata Recipes You Will Enjoy:
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Spinach Frittata Recipe
How to make spinach frittata in easy steps.
Ingredients:
3 oz (85g) Spinach
1 Russet Potato
1 Egg
2 Tbsp Vegetable Oil
Salt, Turmeric, Ground Chili Pepper
Preparations:
1- Mince the spinach.
2- Heat the spinach in a microwave for 4 minutes.
Directions: for details click:
Spinach frittata is a good source of vitamin A and vitamin C. Spinach is filled with antioxidants and vitamins. Spinach contains very high mounts of vitamin K and vitamin A.
Vitamin K is essential to formation and maintaining strong bones. Vitamin K plays an important role in… Read More
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Keto Frittata - Easy Spinach and Feta Frittata
#Frittata #KetoRecipes #SpinachAndFeta
Frittata is one of the best egg dishes. This is a simple recipe that's perfect for a large crowd or for meal prep. This Keto Frittata absolutely hits the spot, it's easy and it's my fav combination for eggs, spinach and feta!!!
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How to Make Spinach and Potato Frittata | Breakfast & Brunch Recipes | Allrecipes.com
Frittatas are the perfect blend of eggs, cheese and veggies, so make this with potatoes and spinach for breakfast, brunch or any meal! Get the recipe:
#frittata #eggs #breakfast
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SPINACH FRITTATA RECIPE | How to make Frittata | Italian Omelette
Light, fresh and full of bold colours, this Spinach Frittata can be cut into small pieces and served as an Aperitivo or you can mix it in with a pasta salad or even in a panino with cold meats...yum.
This spinach frittata is perfect for breakfast, lunch and dinner.
#omelette #italianomelette #frittata
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VINCENZO'S PLATE FRITTATA WITH SPINACH
This is a great Italian dish which can be eaten as a starter, a side, an ingredient inside a panino or even sliced up into a pasta salad!
INGREDIENTS:
A handful of fresh grated parmesan
4 x cherry tomatoes (each one sliced into four)
2 x cubes of chopped frozen spinach, cooked and strained (or 100g baby spinach)
6 x fresh eggs
2 pinches of dried mixed herbs
5 x basil leaves (chopped)
Extra virgin olive oil
50 - 75mL of cooking cream (or full cream milk)
METHOD:
1. Pour around four table spoons of olive oil into your non-stick saucepan and make sure it covers the base of the pan.
2. Preheat your oven to 180 degrees.
3. Place the saucepan onto the stove at a medium-high temperature.
4. Crack open each of the six eggs into the mixing bowl and throw out the shells.
5. Before you start beating the eggs, add two pinches of table salt to them. Then, mix them or beat them with a whisk, whichever is easier for you.
6. Now, add the spinach and cherry tomatoes.
7. Next, add the basil, grated parmesan and mixed herbs.
8. Beat well once again with a fork and then add the finishing touch, the cream (or milk if you prefer).
9. Now, mix! Mix! Mix!
10. Once the pan is nice and hot, carefully remove the pan from the stove and slowly swirl the oil around the edges of the pan so that it lightly greases at least half of the inside rim.
11. Then, get rid of the excess oil (don't tip it down the sink! I like to put mine in an empty used jar and then I throw it out once it's full) and place the saucepan back onto the stove.
12. Next, get your mixture and pour it into the pan, using a spoon to help you get it all out.
13. Using the same spoon, quickly spread out the cherry tomatoes so that they are even and make sure the mixture is level all around.
14. Keep the temperature at a medium-high heat and let this cook for around 3-4 minutes.
15. After this time, get a spatula and lightly touch the edges of the frittata to move it and also check that it has started to cook. Repeat this process while it begins to cook through.
16. After 6 minutes, the edges will be well cooked but still runny in the middle.
17. Being careful not to burn yourself, remove the saucepan from the stove and place it in the oven.
18. Different ovens work differently so it is hard to say how long you should leave it inside! What I will say, is that you will see it begin to rise and cook through the middle and once the top is not runny anymore, your frittata will be almost ready.
19. Remove this from the oven and place the saucepan on a bench. Place a flat plate inside the saucepan which should fit perfectly.
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Pumpkin, Spinach & Feta Frittata Recipe | Butternut Squash Substitute
I first had this frittata on a Qantas flight many years ago and have craved it ever since. For the longest time, I was determined to be reunited with it once again by making it at home. After much determination and experimentation, I can report back that I’ve perfected the recipe! Once you’re done making this pumpkin, spinach and feta frittata, I can guarantee that your family and friends will be talking about it for ages. If you roast your pumpkin or butternut squash the night before, it will make this vegetarian frittata quick and easy to make.
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Pumpkin, Spinach & Feta Frittata Ingredients
• Kent pumpkin (sugar pumpkin or butternut squash) – 1kg (2.2lbs)
• 1 medium size onion
• 2 gloves of garlic
• 120g of spinach, washed and dried
• Extra-virgin olive oil
• 8 eggs
• ½ cup milk
• ½ tsp of salt
• ¼ tsp of black pepper
• ¼ tsp of dried rosemary
• ¼ tsp of dried thyme
• ½ block of feta (100g)
• ½ cup three-cheese blend
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Please like and subscribe to my channel for more simple home cooking recipes to come. If you have any questions about the recipe, please comment below, and I’ll try to get back to you as soon as I can. Bon appetite!