Best 11 Spinach Frittata With Green Salad Recipes

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Spinach and eggs are a classic combination, and this frittata is a delicious and easy way to enjoy them together. Spinach frittata is a versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. This recipe is for a basic spinach frittata, but you can easily add other ingredients to it, such as cheese, cooked bacon or sausage, or chopped vegetables. Serve with a fresh green salad for a light and healthy meal.

Here are our top 11 tried and tested recipes!

SPINACH FRITTATA WITH GREEN SALAD



Spinach Frittata with Green Salad image

This easy meal for one is perfect on busy weeknights when you want something light and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 10

1 large egg plus 2 large egg whites
2 tablespoons grated aged cheese, such as Gruyere
2 teaspoons whole milk
Coarse salt and ground pepper
1 teaspoon extra-virgin olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach
Nonstick cooking spray
2 cups salad greens
1/4 teaspoon cider, sherry, or red-wine vinegar

Steps:

  • Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/4 teaspoon salt, and pinch of pepper. In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.
  • Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper. Serve frittata with salad.

Nutrition Facts : Calories 226 g, Fat 12 g, Fiber 4 g, Protein 18 g

FRITTATA WITH GREENS



Frittata with Greens image

This is a typical Provençal or Italian frittata, something that is quickly thrown together, especially if you make a point of washing and blanching greens when you get them home from the market. It works best with the more tender greens like chard, beet greens, and spinach.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 7

1 pound Swiss chard (any color), beet greens, or spinach, stemmed and washed thoroughly
Salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Freshly ground pepper
8 large or extra-large eggs
2 tablespoons milk

Steps:

  • Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
  • Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
  • Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
  • Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
  • Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH FRITTATA



Spinach Frittata image

This egg dish made in a skillet is filled with spinach, ham, bell pepper, onion, and cheese for a delicious and quick brunch option.

Provided by Stephanie Lynn

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
½ cup red bell pepper, cut into thin matchsticks
½ cup chopped onion
3 eggs
½ cup milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped cooked ham
½ cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
  • Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
  • Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 8.9 g, Cholesterol 169.8 mg, Fat 23.6 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1133.7 mg, Sugar 4.7 g

FRITTATA WITH LEFTOVER GREENS



Frittata with Leftover Greens image

Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

Provided by ajhorse21

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 12

5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped red onion
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grape tomatoes, halved
1 cup cooked Swiss chard (thawed if frozen)
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
  • Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
  • Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g

GREENS AND GARLIC FRITTATA TO GO



Greens and Garlic Frittata to Go image

Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need 1/2 cup of chopped greens, but you could use twice that amount.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick

Time 30m

Yield Serves 2

Number Of Ingredients 7

4 eggs
1 tablespoon milk
Salt and freshly ground pepper to taste
1/2 to 3/4 cup finely chopped blanched spinach, chard, kale or beet greens (to taste)
1 garlic clove, minced or pureed
1 tablespoon, tightly packed, freshly grated Parmesan
2 teaspoons extra virgin olive oil

Steps:

  • Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
  • Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
  • If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH FRITTATA WITH GREEN SALAD



Spinach Frittata with Green Salad image

WHY IT'S LIGHT The whole eggs in these individual frittatas are supplemented with egg whites for fewer calories and less cholesterol. They still taste rich, though, thanks to a small amount of nutty Gruyère cheese. Customize the recipe by adding fresh herbs, chopped cooked vegetables, or even a bit of cubed ham to the egg mixture before baking.

Yield Serves 4

Number Of Ingredients 10

4 large eggs plus 8 large egg whites
1/2 cup grated Gruyère cheese
3 tablespoons milk
Coarse salt and ground pepper
1 tablespoon plus 1 teaspoon olive oil
2 small shallots, minced
5 ounces baby spinach (about 6 cups)
Nonstick cooking spray
8 ounces mesclun (about 8 cups)
1 teaspoon sherry vinegar

Steps:

  • Place four 8-ounce baking dishes on a rimmed baking sheet and transfer to oven; preheat oven to 450°F. While oven is heating, in a large bowl, whisk together whole eggs and egg whites, 14 cup cheese, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • In a large skillet, heat 1 teaspoon oil over medium. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach; cook, tossing, until wilted, 3 to 5 minutes. Season with salt and pepper, and stir spinach mixture into egg mixture.
  • Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dishes, dividing evenly, and top each with 1 tablespoon cheese. Bake until frittatas are puffed up and golden brown, about 15 minutes.
  • Toss mesclun with vinegar and remaining tablespoon oil; season with salt and pepper. Serve frittatas on plates, with salad alongside.
  • (Per Serving)
  • Calories: 226
  • Fat: 12.4g (3.7g Saturated Fat)
  • Protein: 18.3g
  • Carbohydrates: 12.1g
  • Fiber: 4.1g

SPANISH FRITTATA WITH HERBY YOGURT AND GREENS



Spanish Frittata with Herby Yogurt and Greens image

The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.

Provided by David Tamarkin

Categories     #cook90     Brunch     Dinner     Egg     Frittata     Potato     Herb     Leafy Green     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Steps:

  • Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
  • Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
  • Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
  • Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
  • Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

SLICE OF FRITTATA WITH NUTTY GREEN SALAD & BALSAMIC DRESSING



Slice of frittata with nutty green salad & balsamic dressing image

Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach

Provided by Jennifer Irvine

Categories     Lunch

Time 5m

Number Of Ingredients 7

2 slices of frittata (see Goat's cheese & caramelised onion frittata recipe in 'goes well with', right)
75g baby spinach
25g pine nuts (or hazelnuts)
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
juice ½ lemon
¼ tsp wholegrain mustard

Steps:

  • In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
  • Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.

Nutrition Facts : Calories 571 calories, Fat 44 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

SPINACH FRITTATA



Spinach Frittata image

Garden-fresh potatoes, spinach and tomatoes not only add color but nutrition to a brunch favorite.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 12

6 eggs
2 tablespoons milk
1/3 cup freshly shredded Parmesan cheese
1/8 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium green onions, sliced (6 tablespoons)
2 teaspoons olive or vegetable oil
2 small unpeeled red potatoes, cubed (1 cup)
6 oz fresh spinach, stems removed, leaves torn into bite-size pieces (about 6 cups loosely packed)
5 cherry tomatoes, quartered

Steps:

  • In medium bowl, beat eggs and milk with wire whisk. Stir in cheese, garlic powder, basil, salt, pepper and onions.
  • In 9- to 10-inch nonstick skillet with sloping sides (omelet or crepe pan), heat oil over medium heat. Cook potatoes in oil about 5 minutes, stirring frequently, until tender. Add spinach; cover and cook 1 to 2 minutes or until spinach is wilted.
  • Reduce heat to low. Spread potatoes and spinach evenly in skillet; top evenly with tomatoes. Pour egg mixture over top. Cover; cook 12 to 15 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until bottom is lightly browned and top is set. Cut into wedges.

Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 165 mg, Fat 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g

SPINACH FETA FRITTATA



Spinach Feta Frittata image

When Laura Fall-Sutton of North Chicago, Illinois wants something special and substantial for brunch or breakfast, she relies on this full-flavored favorite for family and friends. LAURA'S TIP: "Canned, chopped tomatoes can be added for color or a cup of them substituted for the spinach. Or add a green salad to this meat- and wheat-free entree and serve up breakfast for dinner!"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

6 egg whites
3 eggs
2 tablespoons water
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/2 cup chopped onion
1/2 teaspoon minced garlic
2 tablespoons olive oil
2 medium red potatoes, cut into 1/4-inch cubes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
2 tablespoons minced fresh basil

Steps:

  • In a bowl, whisk the egg whites, eggs, water, pepper and salt; set aside. In a 10-in. ovenproof skillet, saute onion and garlic in oil for 2 minutes. Add potatoes; cook and stir until almost tender, about 10 minutes. Reduce heat; sprinkle with spinach, feta cheese and basil. , Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 178 calories, Fat 9g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 358mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

SPINACH-FETA FRITTATA



Spinach-Feta Frittata image

This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
  • Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
  • Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the eggs, or the frittata will be dry and tough.
  • Add your favorite fillings to the frittata, such as vegetables, cheese, or meat.
  • Serve the frittata hot or at room temperature.
  • Frittatas are also great for meal prep. You can make a large frittata on the weekend and then reheat it throughout the week for breakfast, lunch, or dinner.

Conclusion:

Spinach frittata with green salad is a delicious and healthy meal that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its simple ingredients and easy preparation, this frittata is a great option for busy weeknights. So next time you're looking for a quick and easy meal, give this spinach frittata a try. You won't be disappointed!

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