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
EMMENTALER AND ASPARAGUS FRITTATA
Make and share this Emmentaler and Asparagus Frittata recipe from Food.com.
Provided by Julie Bs Hive
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Beat eggs, milk, salt and pepper in a medium-size bowl until blended.
- Stir in 1/2 cup cheese. Set aside.
- Melt butter in a 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus. Cook and stir 3 minutes until vegetables are crisp, yet tender.
- Reduce heat to medium and pour egg mixture over vegetables. Cover and cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
- Place skillet under broiler. Broil 2 minutes or until top is set but not brown.
- Top with remaining 1/2 cup cheese. Let stand until cheese has melted.
- Cut into 6 wedges.
Nutrition Facts : Calories 137.7, Fat 9.2, SaturatedFat 3.6, Cholesterol 289, Sodium 216.1, Carbohydrate 3.9, Fiber 0.7, Sugar 1.1, Protein 10.1
ASPARAGUS AND PARMESAN FRITTATA
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
- Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
- Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
ASPARAGUS AND SHRIMP FRITTATA
Provided by Marian Burros
Categories breakfast, main course
Time 45m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot. Reduce heat and simmer, covered, cooking a total of 17 minutes.
- Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk. Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces. Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
- Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices. Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
- Drain the asparagus. Steam the remaining whole asparagus.
- Whisk the eggs and egg whites until they are well beaten. Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus. When rice is cooked, stir in. Season with salt and pepper.
- Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat. Add the oil and pour egg mixture in the pan, stirring for about a minute. Reduce heat to low and cook for 2 minutes longer.
- Drain the whole asparagus.
- Place saute pan in the oven and bake until the eggs set, about 5 minutes. Loosen the frittata and place a serving plate over the pan. Flip the frittata on to the serving plate. Surround with the whole asparagus. Serve with bread.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 14 grams, TransFat 0 grams
BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
Categories Egg Pepper Vegetable Breakfast Brunch Bake Easter Vegetarian Dinner Lunch Buffet Asparagus Zucchini Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 as part of a brunch menu
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
- Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
- Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
- In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
ASPARAGUS & NEW POTATO FRITTATA
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
- Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
- Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN
Nice breakfast or brunch treat. If you substitute table salt for the kosher salt, make sure to decrease the amount.
Provided by little_wing
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler.
- Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat.
- Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
- Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
- Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
- Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
- Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
- Set aside for about 5 minutes before unmolding.
- Slip the frittata out of the pan onto a cutting board, cut into wedges.
- Serve warm or room temperature.
Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 5, Cholesterol 39.2, Sodium 1686.5, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 36.4
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.
ASPARAGUS AND MUSHROOM FRITTATA
This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.
Provided by MAGGIDEW
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
- In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g
ASPARAGUS FRITTATA
Asparagus, crispy bacon and cheese frittata
Provided by xjamjamx
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
- Fry the bacon until crispy, then drain.
- Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
- Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
- Sprinkle with bacon and cook gently for another 4 minutes.
- Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
- Optional - Add Salad
FETA ASPARAGUS FRITTATA
Steps:
- Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly., In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese., Bake until eggs are completely set, 7-9 minutes.
Nutrition Facts : Calories 425 calories, Fat 31g fat (12g saturated fat), Cholesterol 590mg cholesterol, Sodium 1231mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
ASPARAGUS FRITTATA
Steps:
- Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
ASPARAGUS FRITTATA WITH CREME FRAICHE AND CHIVES
Frittatas are flat Italian omelettes. In spring, the are made with seasonal vegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little creme fraiche and spring chives, they make a tasty hors d'oeuvres.
Provided by Chef mariajane
Categories Breakfast
Time P15D
Yield 40 squares
Number Of Ingredients 12
Steps:
- Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in larg bowl until just blended. Melt butter and oil in heavy nonstick 10-inch diameter omelette pan over medium heat. Add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. Pour egg mixtre over asparagus . Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes. Broil until just puffed and lightly golden on top, about 2 minutes.
- Slide spatula under frittata to loosen. Slide out onto cutting board. Cut frittata into 1-inch squares (can be made 2 hours ahead of time. Let stand at room temperature).
- Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.
Nutrition Facts : Calories 28.3, Fat 2.2, SaturatedFat 1, Cholesterol 35.4, Sodium 50.5, Carbohydrate 0.7, Fiber 0.3, Sugar 0.3, Protein 1.5
LEEK AND ASPARAGUS FRITTATA
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Breakfast Brunch Broil Vegetarian Quick & Easy Low Cal High Fiber Lunch Parmesan Asparagus Leek Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
ASPARAGUS FRITTATA
Make and share this Asparagus Frittata recipe from Food.com.
Provided by cookiedog
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Bring a large skillet of salted water to a boil.
- Cook asparagus in boiling water until just tender.
- Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
- Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
- When butter is melted, reduce heat to medium-low and add eggs to skillet.
- Cook until bottom is set, about 5-7 minutes.
- Transfer skillet to oven and bake until top is set. Or broil for a brown top.
- Serve warm or at room temperature.
Nutrition Facts : Calories 242.8, Fat 19.4, SaturatedFat 10, Cholesterol 310.9, Sodium 326.9, Carbohydrate 4, Fiber 1.1, Sugar 1, Protein 13.7
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.
Provided by seahorse73
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
- Set aside.
- Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
- Add the asparagus and saute until crisp-tender, about 2 minutes.
- Raise the heat to medium-high.
- Add the tomato and a pinch of salt and saute 2 minutes longer.
- Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
- Sprinkle with cheese.
- Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
- Place the skillet under the broiler.
- Broil until the top is set and golden brown on top, about 5 minutes.
- Let the frittata stand 2 minutes.
- Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
FRITTATA WITH FENNEL-SPICED PORK AND ASPARAGUS
Provided by The Epicurious Test Kitchen
Categories Pork Breakfast Brunch Kid-Friendly Quick & Easy Parmesan Asparagus Beet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
- Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
- Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
- Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
- Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.
FRITTATA WITH ASPARAGUS AND SCALLIONS
Steps:
- Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and 1/3 inch wide. Trim the scallions, and cut crosswise into 1-inch pieces.
- Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so.
- Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper.
- When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color.
- Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons.
- When all the eggs are cooked in big soft curds-in barely a minute-take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, and serve hot and steaming.
MINTED ASPARAGUS FRITTATA
This recipe can be prepared in 45 minutes or less. Sautéed mushrooms and warm crusty rolls are excellent with the frittata. Finish with ripe pears, chocolate biscotti and espresso.
Yield Serves 2; can be doubled
Number Of Ingredients 9
Steps:
- Preheat broiler. Whisk first 5 ingredients and 2 tablespoons Parmesan in medium bowl to blend. Heat oil in medium nonstick broilerproof skillet over medium heat. Add asparagus and toss to coat. Cover skillet; cook until asparagus is crisp-tender, about 4 minutes. Add onions; stir 30 seconds. Stir in egg mixture. Cover, reduce heat to low and cook until almost set on top, about 8 minutes.
- Sprinkle frittata with remaining 1 tablespoon Parmesan. Broil until top is set and starts to brown, about 2 minutes. Slide spatula around frittata to loosen; slide out onto plate and serve.
MOREL AND ASPARAGUS FRITTATA
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 20m
Yield Six to eight first-course or four main-course servings
Number Of Ingredients 7
Steps:
- In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
- Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
- Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
- Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams
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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ASPARAGUS FRITTATA - CAROLINE'S COOKING
From carolinescooking.com
5/5 (7)Total Time 15 minsCategory Brunch, LunchCalories 295 per serving
- Snap the ends off the asparagus where they naturally break to remove any woody ends. Cut the rest of the asparagus into approximately 1 inch pieces.
- Crack the eggs into a medium bowl and whisk them until the white is broken up and they are lightly fluffy. Add the cheese and salt and pepper to taste. Mix until combined.
- Warm 1 tbsp of oil in an 8 inch oven safe skillet over a medium heat. Add the asparagus and onion and cook for a couple minutes until the onion becomes translucent and the asparagus is tender to a knife-point.
BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
From cookieandkate.com
4.9/5 (15)Total Time 35 minsCategory EntreeCalories 154 per serving
- Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).
- In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.
- While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.
- After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it’s done.
STOVETOP ASPARAGUS FRITTATA RECIPE - NANCY SILVERTON
From foodandwine.com
Servings 1Total Time 30 minsCategory Eggs
- Preheat the oven to 400°. On a rimmed baking sheet, toss the asparagus with the olive oil, season with salt and roast for about 10 minutes, stirring occasionally, until tender.
- Meanwhile, in a small nonstick skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Transfer the shallot to a small bowl; wipe out the skillet.
- In a medium bowl, whisk the eggs with 1/4 teaspoon of salt and 2 teaspoons of cold water. In the skillet, melt the remaining 1 1/2 tablespoons of butter over moderately low heat. Pour in the eggs and cook without stirring until the edge of the frittata has set, about 3 minutes. Using a heatproof rubber spatula, lift up the edge of the frittata and tilt the pan to allow the uncooked eggs to seep underneath. Continue gently cooking the frittata in this way until almost no egg runs when you tilt the pan.
- Immediately scatter the shallot, prosciutto and asparagus over the frittata and slide it onto a serving plate. Top with the crème fraîche, pepper and grated cheese and serve warm.
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ASPARAGUS FRITTATA | CANADIAN LIVING
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GIADA DE LAURENTIIS MAKES HER FRITTATA WITH ASPARAGUS ... - FOOD …
From foodnetwork.com
ASPARAGUS, FRITTATA - THYME FOR COOKING
From thymeforcookingblog.com
EASY ITALIAN: SPRING FRITTATA WITH ASPARAGUS AND RAMPS
From seriouseats.com
SPINACH AND ASPARAGUS FRITTATA RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
ASPARAGUS FRITTATA WITH PROSCIUTTO AND CARAMELIZED ONIONS
From finecooking.com
ASPARAGUS, BASIL AND MOZZARELLA FRITTATA - ITALY MAGAZINE
From italymagazine.com
ASPARAGUS FRITTATA RECIPE | SOUTHERN LIVING
From southernliving.com
ASPARAGUS RICOTTA FRITTATA | CANADIAN LIVING
From canadianliving.com
BAKED ASPARAGUS & CHEESE FRITTATA RECIPE - EATINGWELL
From eatingwell.com
ASPARAGUS FRITTATA | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
FRITTATA WITH ASPARAGUS, LEEK & RICOTTA RECIPE | EATINGWELL
From eatingwell.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #omelets-and-frittatas #breakfast #eggs-dairy #vegetables #american #oven #easy #european #swiss #broil #dietary #low-calorie #low-carb #low-in-something #asparagus #brunch #equipment
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