ASPARAGUS FRITTATA
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings as a light lun
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F.
- In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
- Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.
CLASSIC ASPARAGUS FRITTATA
This frittata takes only six ingredients usually found on hand. It's so easy to put together. Though I've only made it with Jarlesberg Swiss, you can use your favorite cheese(s) such as fontina, mozzarella, provolone, jalapeno jack, asiago; or a combination of a couple. I increase the olive oil to a tablespoon. Recipe from Simply Recipes online.
Provided by Kathy228
Categories Savory Pies
Time 27m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a 10-inch oven-proof frying pan.
- Add onions and salt and cook until onions are soft, about 3-mins.
- Add asparagus. Cover and reduce heat to med-low.
- Cook until asparagus are barely tender, 5-6 minutes.
- ** preheat broiler while asparagus are cooking.
- Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins.
- Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes.
- Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.
Nutrition Facts : Calories 231, Fat 16.1, SaturatedFat 7, Cholesterol 241.2, Sodium 318.6, Carbohydrate 5.8, Fiber 1.9, Sugar 2.3, Protein 16.5
ASPARAGUS & ZUCCHINI FRITTATA
A yummy frittata. When making this, I've used a herb grinder which has in it a wonderful combination of rosemary and sage, so if you like sage, you may want to add a bit of sage as well. Alternatively, you could add other herbs such as oregano, marjoram or thyme. Obviously you may also use more or less cloves of garlic - depending on your taste preferences.
Provided by bluemoon downunder
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C; sauté onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables.
- Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
- Bake for 40 minutes and serve with salad greens.
Nutrition Facts : Calories 361.4, Fat 19.9, SaturatedFat 4.8, Cholesterol 221, Sodium 175.8, Carbohydrate 33.7, Fiber 7.2, Sugar 6.1, Protein 16.7
ASPARAGUS AND SPINACH FRITTATA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
- In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
- Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
- Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
- Serve warm or at room temperature.
ASPARAGUS FRITTATA
Make and share this Asparagus Frittata recipe from Food.com.
Provided by Terese
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (350°F).
- Trim and wash the asparagus and cut into small pieces.
- Fry in butter and a touch of olive oil, gently until soft.
- Use a pan that you can place in the oven.
- Crack the eggs into a bowl, and mix with parmesan cheese, cream, salt and pepper.
- When well mixed pour over the asparagus.
- Stir gently with a fork over a low flame, until you see the bottom of the frittata beginning to form.
- At this point place the pan in the oven where the frittata will cook in about 10 minutes, try not to overcook.
- Remove from the oven, run a spatula around the edges of the pan, tip it upside-down on a tray and then upside-down again onto a suitable plate.
Nutrition Facts : Calories 261.1, Fat 16.1, SaturatedFat 7, Cholesterol 393.1, Sodium 257.1, Carbohydrate 11.2, Fiber 4.8, Sugar 3.5, Protein 20.6
ASPARAGUS FRITTATA
A recipe considerably adapted from a 1998 Home Beautiful magazine. A very tasty not too 'eggy' frittata. Serve this with a fresh carrot salad - suitable for vegetarians as well. The original recipe called for strong blue cheese, however I substituted a tasty cheese. Additions such as mushrooms and red capsicum makes this even better.Can also be baked in a pre-heated hooded barbecue.
Provided by Good Looking Cooking
Categories Vegetable
Time 45m
Yield 1 frittata, 12 serving(s)
Number Of Ingredients 13
Steps:
- Lightly steam the asparagus, until tender, but not mushy.
- Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
- Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
- Pour on the batter and sprinkle with chopped spring onion.
- Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
- Sprinkle the parmesan over the top after 20 minutes of baking.
- Serve warm or cold.
- Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
- Note: This recipe can be succesfully halved, using 3 eggs.
Nutrition Facts : Calories 230.3, Fat 13.4, SaturatedFat 7.6, Cholesterol 110.4, Sodium 233.6, Carbohydrate 16.5, Fiber 3.7, Sugar 2.4, Protein 13.3
EASY ASPARAGUS FRITTATA
I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.
Provided by Marianne
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
- Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
- Invert frittata onto a plate and garnish with parsley.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g
ASPARAGUS & CHEESE FRITTATA
Steps:
- Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 325 calories, Fat 22g fat (9g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
SPINACH-ZUCCHINI FRITTATA
This spinach and zucchini frittata is an easy make-ahead brunch dish.
Provided by DENICED
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
- Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 g
ASPARAGUS FRITTATA
Found a recipe similar to this while looking for diabetic dishes and tweaked it; super yummy and no added salt and low in calories per serving! You can serve with sourdough or 100% wheat bread.
Provided by kelkel247
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
- Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
- Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 4.9 g, Cholesterol 123.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 304.4 mg, Sugar 3.3 g
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- Preheat the oven to 325°. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.
- In a large bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.
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