SPRING FRITTATA
Steps:
- In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 163 calories, Fat 10g fat (4g saturated fat), Cholesterol 158mg cholesterol, Sodium 282mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
PERSIAN HERB AND LEEK FRITTATA
Kuku sabzi tend to have less eggs than the typical fritter or omelet. Use whatever hearty greens and herbs you like. It's the ideal clean-out-the-fridge recipe.
Provided by Andy Baraghani
Categories Bon Appétit Egg Persian New Year Herb Dill Cilantro Parsley Brunch Leek Spring Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10-12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
- Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
- Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8-10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
LEEK AND CRèME FRAîCHE FRITTATA
This frittata is a little airier than usual and one of the simplest dishes to make for brunch. I like to garnish it with crème fraîche, Aleppo pepper, and fresh herbs. Any kind of herb will work, but I like to use parsley, the working man's herb.
Provided by Seamus Mullen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Separate the yolks from the whites of two eggs. Place the whites in the metal bowl set on top of the dish towel (to prevent moving) and whisk to soft peaks. Set aside. In another bowl, whisk 4 eggs, plus the 2 leftover egg yolks. Use a Microplane to grate the garlic into the eggs. Season with salt and pepper and set aside.
- For the filling: Heat a skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Slice the leek in half lengthwise (make sure there's no grit!), then thinly slice across. Add leeks to the skillet along with another tablespoon of oil, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the leeks begin to wilt but have not taken on any color; then add the vinegar. Toss, then stir the leeks into the eggs. Wipe the skillet clean; then add the remaining butter and teaspoon of olive oil over low-medium heat. Quickly re-whisk the egg whites, then fold into the frittata mixture. Pour eggs into the skillet and gently scramble until the eggs are set, then place in the oven for 8-10 minutes.
- Finish the dish: Remove the frittata from the oven and garnish with dollops of crème fraîche, chopped parsley, and aleppo pepper.
FRITTATA WITH SPRING HERBS AND LEEKS
Make and share this Frittata With Spring Herbs and Leeks recipe from Food.com.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a flameproof, 10-inch nonstick frying pan over medium heat, melt the butter. Add the leeks, salt and pepper. Sauté 15 minutes or until soft. Do not let leeks brown.
- In a large bowl, whisk the eggs. Add herbs, cheese, and pinch of salt. Reduce heat to low and cook very slowly until the eggs are set around the sides but still a little moist in the center. This should take another 15 minutes.
- Meanwhile, preheat the broiler. When the eggs are ready, slip the frying pan under the broiler several inches from the heat source and broil until the top is lightly colored and the center is firm., about 1 minuted. Slide the frittata onto a cutting board. Serve warm, cut into wedges.
Nutrition Facts : Calories 163.4, Fat 10.2, SaturatedFat 4.7, Cholesterol 225.3, Sodium 148.9, Carbohydrate 9.3, Fiber 1.2, Sugar 2.8, Protein 9
SPRING FRITTATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.
POTATO-LEEK FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
- Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g
More about "frittata with spring herbs and leeks recipes"
PERSIAN HERB AND LEEK FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (21)Author Andy BaraghaniServings 8Estimated Reading Time 2 mins
- Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
- Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
- Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
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