Meanwhile, in an 8 inch cast iron skillet (or similar), heat oil over medium-high heat. I enjoy the most: eating (especially ☺️ ), cooking, traveling, and taking photos with my cell phone. Bake for 35 to 40 minutes or until puffed up and golden brown on top. This recipe is great to prepare for meal prep if you want. Save my name, email, and website in this browser for the next time I comment. Use a wooden spoon and a sieve to press the water out of the cooked spinach.

It should not be considered a substitute for a professional nutritionist’s advice. Add your nutmeg and mix. I love all the ingredients in this dish! Add the spinach, stirring it through, and scatter the grated cheese on top. If you don’t have one of these types of tins, you can use a round cake tin.

Now it will be ready to pour into the tin and bake.

And it's healthy! on the Foodie Pro Theme. Learn how your comment data is processed. You can whip them together in a small bowl first if you'd like, or skip that step and just plop the eggs and milk right on top and then use a fork to whisk into the vegetables. It is a great breakfast, lunch or dinner. Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Or breakfast for dinner, if morning ain't your thang. this link is to an external site that may or may not meet accessibility guidelines. After this add the chopped spinach and saute until they are wilted down. This Green Machine Zucchini and Spinach Frittata is packed with good-for-you veggies, Whole30/Paleo approved, and takes 10 minutes to make! Nutrient information is not available for all ingredients. Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. More About Me ->. Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Beat the eggs and milk together, then pour into the frying pan. Add the cooked vegetables and mix until well combined. Preheat to oven 350F. You can also make it using a muffin tin, so you have it on the go. Allow to cool. In a bowl mix the eggs, cheese (if using), flour and spices together. Add the zucchini and spinach and fry lightly for 3-4 minutes until the vegetables are soft. This looks amazing! Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler).

In a large mixing bowl, beat the eggs with salt, black pepper, cottage cheese, and the quiche filling mixture. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If you don’t have parchment paper, you can grease your tins, to prevent the eggs from sticking. 1 hour, plus cooling and overnight chilling. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. Simmer the potatoes in water for about 15 minutes, until just tender. Quick One Dish Meals, Some Cooking Required. Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. This looks super good, I'm going to do it for breakfast! Spinach is full of fibre and rich in folic acid. Meanwhile, heat the broiler.

How to Make a Spinach Frittata with Sun-Dried Tomatoes, Goat Cheese, and Zucchini: Preheat the oven to 350 degrees F. Begin by cooking the spinach and zucchini. Sprinkle the grated mozzarella on top. I always want to call it a quiche but since I never make it with a crust, I guess I must call it a frittata. Beat the eggs in a large bowl (you can do this while the mushrooms are cooking).