FRITTATA
For a tasty breakfast or brunch, fry up Alton Brown's easy Frittata recipe, loaded with asparagus and country ham, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to broil setting.
- In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
- Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
ASPARAGUS AND HAM FRITTATA
Make and share this Asparagus and Ham Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees.
- Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
- Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
- Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.
SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS
This comes from a cookbook called "Food to Live By". So far every single recipe I've tried from it has been AMAZING. This one was no exception. I used honey ham deli meat for the ham, egg beaters and soymilk instead of milk.
Provided by PBShakes
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
- Meanwhile, fill a large bowl with water and ice cubes and set aside.
- Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
- Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
- Preheat the broiler and set the rack about 5 inches from the heat source.
- Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
- Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
- Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
- Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.
Nutrition Facts : Calories 427, Fat 28, SaturatedFat 12.6, Cholesterol 610.4, Sodium 1021.5, Carbohydrate 7.3, Fiber 1.1, Sugar 1.8, Protein 35.2
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.
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
HAM AND ASPARAGUS FRITTATA
Steps:
- Bring a large saucepan of water to a boil, preheat the broiler. While the water heats, trim the asparagus to fit in a circular pattern in a large skillet (similar to the hands of a clock). Blanch the asparagus in boiling water 2-3 minutes, until just barely tender and bright green. Transfer the asparagus to a colander and run cold water over it. Set aside to drain. Lightly coat the skillet with cooking spray and set over a medium-high heat. When the skillet is hot, add the onion and mushrooms and cook until the onions are just tender, about 4 minutes.Add the ham and cook, stirring often, until heated through. While the ham cooks, whisk the eggs and two tbsp of cold water in a small bowl, season with salt and pepper. Reduce heat to medium, use a wooden spoon to spread the onion, mushrooms and ham evenly across the skillet. Pour the eggs over the vegetables and ham. Tilt the pan to make sure the eggs spread evenly. Cook until the edges of the egg are done and the center begins to bubble, about 4 minutes. The eggs will not be fully cooked at this stage, but will finish under the broiler. Arrange the aspargus spears in a circular pattern on the eggs, then top with the cheese. Place the skillet unter the broiler and cook until the cheese is melted and begins to brown.
HAM & BROCCOLI FRITTATA
Steps:
- Preheat broiler. In a bowl, whisk eggs, pepper and salt. Stir in 1 cup cheese and ham., In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add broccoli; cook and stir until tender. Reduce heat to low; pour in egg mixture. Cook, covered, 4-6 minutes or until nearly set. Sprinkle with remaining cheese., Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 321 calories, Fat 23g fat (11g saturated fat), Cholesterol 374mg cholesterol, Sodium 665mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
ASPARAGUS, POTATO, AND ONION FRITTATA
I had some asparagus and ham to use so I came up with this combination for lunch today!
Provided by ANGELAANDJAKERS
Categories Breakfast Potatoes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
- Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 17.7 g, Cholesterol 213.3 mg, Fat 16.3 g, Fiber 3.3 g, Protein 17.3 g, SaturatedFat 5.8 g, Sodium 639.1 mg, Sugar 2.8 g
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
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.
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