Posts Tagged ‘ Spinach ’

Greek Frittata

If you’ve never had a frittata before it is  kind of a cross between an omelette and a quiche.  Ultimately, it’s flatter than a quiche and lacks the fatty crust.  It’s also super easy to make.  This morning I realized that I am lacking many basic ingredients to do anything to creative but did not want a boring bowl of cereal.  Thankfully I always have some frozen spinach on hand so I used that as my starting point.

The unique thing about a frittata is that it’s cooked both on top of the stove and in the oven.  You pretty much let the bottom set while cooking on top of the stove and then you place it under the broiler until the top is cooked and lightly browned.  It’s much quicker to put together and cook than a quiche and stores just as well in the fridge for several days.  I’ll be taking a piece of it to work for breakfast tomorrow.

Ingredients

8 large eggs or 2 cups egg substitute (or a mixture of each totaling 2 cups)

1/4 cup half and half (milk will do)

1 10 oz package frozen chopped spinach drained very well

1/4 cup grated mozzarella

1/4 cup feta

1 medium onion chopped

1-2 cloves of garlic minced

1 roma tomato chopped

Salt pepper to taste

Oil for pan

Directions

Pre-heat a pan that can be used both on stove top and inside oven on medium high heat and lightly oil it

Add onion to pan and saute until translucent about 5 minutes, then add in tomato and garlic for 1 minute

In a bowl whisk together, egg product, spinach, cheeses, and half and half, season with salt and pepper, stir in onion and tomato mixture

Add more oil to pan if needed and pour mixture into pan, do not heat above medium high or the bottom will burn!!

Do not stir while cooking but as it starts to set pull away from the edge of the pan so that the liquid gets closer to the bottom

Once it seems about 1/2 way set place in oven under the broiler and check every couple of minutes, I more the pan a bit to make sure all parts of the frittata get directly under the heat

When the top is nicely browned remove from the heat, let sit for a couple of minutes and then slice and serve

Peace, love, & greens, Lin
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Spinach Pie

I’ve actually been making this recipe for spinach pie since I was a teen.  It comes from my friend Debbie and her mom.  I have no idea if her family still enjoys it but it’s definitely a favorite in my house.  My plan was to go the summer without making it because I try to keep the oven off as much as possible.  That and I figured I’d wait until my son gets home from his travels of Europe since it’s a favorite of his.  But I couldn’t wait that long.

This is not a recipe for quiche or spanakopita.  This recipe is a toss all ingredients into a bowl, mix together and toss it into a baking dish kind of recipe.  At this point I barely measure the ingredients and often switch them out.  I have used a variety of chopped vegetables and cheeses but the basic recipe is still my favorite.

I actually couldn’t find my hand written recipe book and worried that I would forget an ingredient.  I googled spinach pie and Bisquick and found so many recipes.  Many were similar but not the same.  The proportions of the ingredients didn’t sound right to me, as if it would be too dry.  A few had cottage cheese which just sounded awful to me but must taste good to someone.  I’m happy to say my recipe book was found but for my own sake I need to get this recipe online so I don’t lose it again.

This recipe goes into a 7″x 11″ pan nicely.  If you want to use a 9″ x 13″ pan use add another 1/2 recipe and it will be fine.  When I do that I often add chopped mushrooms or a box of frozen chopped broccoli instead of more spinach.  I also love shredded carrot in this but some of my family members disagree.  For the cheese I often add some feta and at times I’ve used different types of cheddar but the Italian cheeses are my favorite.

Ingredients

2 10 oz boxes of spinach thawed and drained of all water

8 oz mozzarella in either tiny cubes or shredded

1 cup Bisquick (I use the lower fat version)

1 chopped onion

4 eggs or 1 cup of egg substitute

1/2 cup of parmesan cheese

1/2 cup oil (I use canola)

Salt, pepper, parsley, and italian seasoning to your taste

Directions

Mix all ingredients in a bowl until well blended, pour into a greased 7″x 11″ pan and bake at 350 for approximately 30 minutes until it is well set and is just starting to brown at the edges.

This is a great on the go type of meal.  I often take the leftovers to work and pop it in the microwave for just a minute.  Enjoy!

Low Fat Spinach Quiche

Let me start by saying that I am currently baking my Oatmeal Crunch Apple Pie and my house smells amazing!  You really should try that recipe!  When you purchase frozen pie crusts they always come in 2 packs.  I really don’t like freezing the remaining crust  because they don’t wrap well and always end up with freezer burn.  So I decided to make this tasty quiche for my dinner tonight.  It will be a great main course for dinner at my mom’s tonight.  She is making a pot roast which I remember to be a fabulous recipe but I haven’t eaten pot roast in over 7 years!  The quiche is another of my quick, easy, and delicious recipes.  When I saute’d the veggies I cooked more than I needed and plan to grill a pizza for lunch using the same veggies.  I love cooking things that can work in more than 1 recipe!

Low Fat Spinach Quiche

Ingredients

1 8oz package frozen chopped spinach

4 oz sliced Baby Bella mushrooms

1 small onion sliced thin

½ cup julienned sun dried tomato drained

1 tablespoon olive oil

1 ½ cup egg substitute

½ cup fat free `half and half

1 8 oz low fat Swiss cheese julienned

1 tablespoon flour

1 frozen pie crust

Salt, pepper, red pepper flakes, Italian seasoning to taste

Directions

Defrost spinach and drain out all liquid.

Heat olive oil in a pan and sauté onion until they begin to brown a little

Add the mushrooms and sun dried tomato and some seasonings, sauté about 5 minutes then mix with spinach in a bowl

Toss cheese with flour until lightly coated, add to veggies

In another bowl stir egg substitute and half and half, add seasoning, pour over veggie mixture

Stir well and pour into frozen pie crust

Bake 350 45-50 minutes until lightly browned

Remove from oven and let cool a few minutes to set before serving