Feta Asparagus Frittata Recipes

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ASPARAGUS FRITTATA

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7



Asparagus Frittata image

Steps:

  • Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
  • Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

2 tablespoons unsalted butter
1 small onion, finely chopped
1 bunch thin asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup crumbled feta

FETA ASPARAGUS FRITTATA

Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9



Feta Asparagus Frittata image

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.

12 fresh asparagus spears, trimmed
6 large eggs
2 tablespoons heavy whipping cream
Dash salt
Dash pepper
1 tablespoon olive oil
2 green onions, chopped
1 garlic clove, minced
1/2 cup crumbled feta cheese

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 10



Frittata with Asparagus, Tomato, and Fontina image

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

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

FETA FRITTATA

Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Feta Frittata image

Steps:

  • Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

1 green onion, thinly sliced
1 small garlic clove, minced
2 large eggs
1/2 cup egg substitute
4 tablespoons crumbled feta cheese, divided
1/3 cup chopped plum tomato
4 thin slices peeled avocado
2 tablespoons reduced-fat sour cream

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



Asparagus & new potato frittata image

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

200g new potatoes, quartered
100g asparagus tips
1 tbsp olive oil
1 onion, finely chopped
6 eggs, beaten
40g cheddar, grated
rocket or mixed leaves, to serve

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



Easy Asparagus Frittata image

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

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

VEGETABLE AND FETA BAKED FRITTATA

Provided by Ryan Scott

Categories     Egg     Mushroom     Vegetable     Breakfast     Brunch     Bake     Low Fat     Low Cal     Feta     Asparagus     Pea     Spring     Healthy     Self

Yield Makes 2 servings

Number Of Ingredients 10



Vegetable and Feta Baked Frittata image

Steps:

  • Heat oven to 350°F.
  • In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
  • Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
  • Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
  • Serve immediately with turkey bacon on the side.

1 teaspoon olive oil
8 cremini mushrooms, thinly sliced
1/4 cup thinly sliced shallots
4 asparagus spears, cut into 1-inch pieces
1 scallion, thinly sliced
1/4 cup peas
1 tablespoon fresh chopped dill
4 egg whites, lightly beaten
1 ounce reduced-fat feta, crumbled
4 slices grilled Canadian turkey bacon

ASPARAGUS, SPINACH, AND FETA FRITTATA

from "today i ate..." - http://todayiateck.blogspot.com/2010/06/asparagus-spinach-and-goat-cheese.html

Provided by ellie3763

Categories     Breakfast

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10



Asparagus, Spinach, and Feta Frittata image

Steps:

  • Preheat oven to 350°F.
  • Whisk together egg whites, eggs, and soy milk. Set aside.
  • In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
  • Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
  • Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.

Nutrition Facts : Calories 196.8, Fat 11.7, SaturatedFat 5.7, Cholesterol 112.2, Sodium 504.7, Carbohydrate 7.1, Fiber 2, Sugar 3, Protein 16.6

10 egg whites
2 eggs
2 -3 tablespoons milk (may use soy if desired)
1 tablespoon extra virgin olive oil
5 garlic cloves, minced
20 asparagus spears, tough ends removed and cut into 1 inch chunks
4 cups fresh spinach, roughly chopped
3 green onions, diced
1 cup feta, crumbled
salt and pepper, to taste

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA

Courtesy California Asparagus Commission. I haven't tried this as yet but it sounded fantastic and refreshing!

Provided by Manami

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13



California Asparagus Frittata With Red Bell Pepper and Feta image

Steps:

  • Preheat the oven to 350ºF.
  • To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
  • Stir in 1 Tbs. salt.
  • Add asparagus; arrange in one layer.
  • Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
  • Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
  • To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
  • To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
  • In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
  • Stir butter into pan.
  • Stir in onion and reserved asparagus pieces; sauté for 1 minute.
  • Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
  • Bake on the middle rack of oven, covered, for 10 minutes.
  • Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
  • Let frittata rest 5 minutes.
  • Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
  • Protecting your hands with potholders, flip frying pan over onto platter.
  • Alternatively, serve frittata in the pan,
  • Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.

Nutrition Facts : Calories 256.5, Fat 18.9, SaturatedFat 7.3, Cholesterol 374.5, Sodium 332.5, Carbohydrate 8, Fiber 2.7, Sugar 3.9, Protein 15.3

1 lb fresh asparagus, trimmed
salt, to taste
2 tablespoons fresh Italian parsley, chopped
2 tablespoons water
1/4 teaspoon fresh ground black pepper
10 eggs, beaten
1/4 lb feta cheese, crumbled
1/2 red bell pepper, julienned
2 tablespoons olive oil
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, cut in bits, at room temperature
1/2 cup onion, chopped
6 lemon wedges, for garnish
6 sprigs Italian parsley or 6 sprigs chives, for garnish

ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES

Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad

Provided by Good Food team

Categories     Main course

Time 27m

Number Of Ingredients 9



Asparagus, pea & feta frittata with roast tomatoes image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
  • Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
  • Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium

1 tbsp olive oil
½ bunch asparagus spears (save the rest for Rosti fish cakes, see 'goes well with'), trimmed and cut into 5cm pieces
100g frozen petits pois or peas
50g feta cheese
1 tbsp freshly chopped mint
3 large eggs , beaten
1 tbsp balsamic vinegar glaze or balsamic vinegar
leftover roast cherry tomatoes (from Bacon, tomato & broccoli pasta, see 'goes well with')
crisp green salad , to serve

SPINACH-FETA FRITTATA

This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 10



Spinach-Feta Frittata image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
  • Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
  • Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

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



Leek and Asparagus Frittata image

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.

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

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From bonappetit.com


ASPARAGUS FRITTATA RECIPE | LEITE'S CULINARIA
Spread the onions on top of the potatoes, cover, and cook for 2 minutes. Meanwhile, whisk the eggs with 1 teaspoon salt, nutmeg, and pepper. Pour the eggs over the onions and potatoes, cover the skillet, and cook for 2 minutes. Arrange the asparagus on top of the eggs, cover, and cook until the egg is just set, 2 to 4 minutes.
From leitesculinaria.com


ASPARAGUS AND TOMATO FRITTATA WITH FETA - SLENDER KITCHEN
Preheat the oven to 450 degrees. 2. Whisk together the eggs, milk, and 1/2 cup feta cheese. Season with salt and pepper. 3. In a skillet, heat the olive oil over medium heat. Add the green onions and asparagus and saute until just tender, about 2-3 minutes. 4. Add the tomato and cook for one more minutes.
From slenderkitchen.com


BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
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 ...
From cookieandkate.com


ASPARAGUS-FETA FRITTATA RECIPE BY MOLLIE KATZEN
Cook for about 3 minutes or until the asparagus is tender-crisp, and remove from the heat. Step 3: Break 8 large eggs into a large bowl, and beat well with a whisk. Add the sautéed vegetables, grind in some black pepper and crumble in 4 ounces feta cheese. Stir until blended. Step 4: Clean and dry the skillet and return it to the stove over ...
From thedailymeal.com


ASPARAGUS, PEA AND FETA FRITTATA | RECIPES | WESTLAND GARDEN HEALTH
Put a frying pan on a medium hob and add the oil. Wait for the oil to heat up and add the new potatoes. Toss around in the pan for 5 minutes until they start to get crispy and begin to turn golden brown in colour. Pour over the eggs and sprinkle over the feta cheese and freshly snipped thyme. Wait for 8-10 minutes until the eggs have almost set.
From gardenhealth.com


ASPARAGUS FRITTATA | COOK WITH M&S
3 Grease and line a baking tray dish (20cm x 30cm) with baking parchment and pour the egg mixture into the dish. 4 Evenly layer the asparagus spears on to the egg mixture and crumble over the remaining feta and Cook with M&S easy chilli. Season with some more black pepper. 5 Place in the oven at 200°/180° fan/gas mark 6 and cook for 15 ...
From cookwithmands.com


BEST FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA RECIPES | FOOD ...
Preheat the broiler. Step 2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Step 3. Heat the oil and butter in a 9 1/2-inch-diameter non-stick oven-proof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes. Step 4.
From foodnetwork.ca


STOVETOP ASPARAGUS FRITTATA RECIPE - NANCY SILVERTON | FOOD & WINE
Step 1. 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 ...
From foodandwine.com


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