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Beat the eggs in a large bowl with a fork or whisk. Stir in the soup. Stir in the spinach, 1 cup cheese and black pepper. Pour the egg mixture into the baking dish. Bake for 35 minutes or until set. Sprinkle with the remaining cheese. Tip: You can prepare the frittata as directed above then cover and refrigerate for up to 24 hours. Before ...
Preheat oven to 350°F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken. Add the spinach and the milk and mix well.
Get the Pizza Frittata recipe. PHOTO: JOSEPH DE LEO; FOOD STYLING: LAURA REGE ... chicken recipe is a new favorite. Bone-in chicken thighs, baby potatoes, broccoli, and red onion are all tossed in ...
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Position an oven rack 3 inches from the broiler and preheat. Heat the oil in a large cast-iron skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste.
Enter this innovative recipe, which combines the savory spinach filling from classic Greek spanakopita and the format and toppings of a great quesadilla. Get the Sheet-Pan Spanakopita Quesadillas ...
Add spinach to skillet and sauté until spinach is cooked. Pour egg mixture into the skillet and top with goat cheese. Move skillet to the oven and for 15 minutes.
Spinach Tomato Frittata One serving of this frittata is just 280 calories, yet it packs a full 23 grams of protein per serving. And you already know the veggies bring fiber to the table — literally.
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related to: recipe spinach frittata baked potatoes and carrots