Seasonally Simple Spinach, Mushroom and Leek Frittata
Preheat the oven to 400°F. Heat oil to medium in a 10-inch cast iron skillet. Add the chopped potatoes and sauté, stirring frequently until softened, about 8 minutes (Note: if potatoes begin to stick to the cast iron skillet, add 2 tablespoons of water). Add the chopped leek and garlic and sauté 3 minutes, stirring frequently.
Frittata easy weeknight dinner
Wash the leek and slice thinly. Heat a skillet (Ø 10-inch) over medium heat with olive oil. Add leek and sauté for 5 minutes. Season with a pinch of salt and pepper. Mix eggs, sliced parmesan cheese, paprika, salt, and a pinch of pepper in a large bowl. Add it to the leek, cover with a lid, and let it cook over low to medium heat for 5-10.
Spinach, leek and pea frittata recipe delicious. magazine
Heat the olive oil in a medium 10" cast iron or heatproof skillet over medium heat. Add the leek and cook 3 minutes until softened. Add the garlic and cook 30 seconds more. Add the baby spinach and cook 2-3 minutes or until completely wilted, then pour the mixture out onto a cutting board and roughly chop.
Mushroom, Leek, Spinach Frittata Recipe Cloud App
Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese. Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
Spinach and Leek Frittata with Feta SocraticFood
Follow steps 1 - 7 then sprinkle the hash browns to the bottom of a cookie sheet. Distribute the onion and leek mixture over the hash browns. Sprinkle the top with chopped spinach. Pour the egg mixture over the top of the spinach. Place the cookie sheet in oven and cook for 5-7 minutes or just until the center is set and the eggs are cooked.
Leek & Spinach Frittata
Melt 2 tablespoons butter over medium-low heat in a 10-inch ovenproof skillet. Add leeks and a couple pinches of salt. Sauté until softened, 3-4 minutes. Meanwhile, whisk eggs, salt and pepper in a large bowl. Add spinach and remaining ½ tablespoon butter to skillet; cook for about 1 minute, until spinach is wilted.
Simple Spinach Leek & Onion Frittata The Harvest Kitchen
Heat the oven to 180°C/160°C fan/gas 4. Add the spinach and peas to the leeks and increase the heat to medium. Cook for 2-3 minutes until the spinach is mostly wilted and the peas are bright green, then season. Whisk the eggs and milk in a bowl and season. Add to the veg in the pan with the basil leaves (torn). Stir briefly to distribute evenly.
Leek & Spinach Frittata
Add ½ cup diced onions and any add-ins that need to be cooked. Sauté, stirring occasionally, until softened, about 5 minutes. Meanwhile, whisk 8 large eggs in a medium bowl with ½ cup whole.
Leek & Spinach Frittata
Heat the oil. Add the garlic, saute for about 30 seconds until it begins to change color, then add the leeks with salt and pepper to taste. Saute until the leeks begin to soften, about two to three minutes. Add the spinach and saute until it wilts, which should take no more than a minute.
Leek & Spinach Frittata
3. Heat 1 tablespoon oil in a frying pan and fry the leeks and garlic, on medium heat, for about 5 minutes until softened- stir from time to time. Then scoop out and set aside. 4. Clean out the pan with absorbent kitchen paper. Pre heat the grill to high. 5. Beat the eggs in a bowl then stir in the leeks, the spinach and cheese. 6.
Spinach & Leek Frittata In Jennie's Kitchen
Preheat the oven to 500 º F. In a medium bowl, combine the eggs, coconut milk, fresh herbs, salt pepper and red pepper. Whisk well and set aside. Heat the olive oil in an oven proof skillet and cook the leeks and mushrooms until soft, about 5-8 minutes. Add the baby spinach and garlic and allow the spinach to wilt.
Spinach & leek frittata Healthy Recipe WW UK
Directions. Preheat the oven to 375 degrees. Add the olive oil to a 10-inch nonstick skillet over medium heat. When the oil is hot, add the leeks, and cook until they begin to soften, 3 to 4 minutes. Add the spinach; then cook and stir until it's wilted, 5 to 7 minutes. Increase the heat, and cook away any moisture in the pan.
Seasonally Simple Spinach, Mushroom and Leek Frittata
Preparation. Step 1. Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch, preferably nonstick skillet. Add leeks and cook, stirring, until they begin to wilt, about 3 minutes. Add a generous pinch of salt and continue to cook, stirring often, until leeks are soft and fragrant, 4 to 5 more minutes.
Seasonally Simple Spinach, Mushroom and Leek Frittata
Instructions. Chop stems from the spinach bunch. Put spinach in a pot with a steamer insert - cover the pot. Put heat on high until the water comes to a boil. Then turn off heat and keep covered while the spinach fully cooks. Dice the red pepper. Cut the dark green part of the leeks off and discard.
Simple Spinach, Leek & Onion Frittata The Harvest Kitchen
Preheat the oven at 200 degrees Celsius (390 F). Add the Feta and stir well. Whisk the eggs in a bowl and pour them into the pan. Use a wooden spoon to make sure that the eggs are well spread all over the pan and have reached the bottom. Fry the frittata for 2-3 minutes without turning it.
Leek & Spinach Frittata
Heat olive oil in an ovenproof, stick-free skillet on medium heat. Add the onion and saute until translucent, about 4 to 5 minutes. Add the garlic and the sun-dried tomatoes (if using), and cook a minute more. Simply Recipes / Annika Panikker.
