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.
MINI ITALIAN FRITTATAS
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
MINI FRITTATAS
For a fun change-of-pace breakfast, try these sausage and hash brown frittatas perked up with salsa. To lower the dish's cholesterol even more, use egg substitute instead of the whole eggs. -Kathy Brodin, Wauwatosa, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 182mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
MINI PROSCIUTTO & ASPARAGUS FRITTATAS
These simple savouries are a great addition to your first picnic of the year - or as a light lunch treat, whatever the weather
Provided by Lucy Netherton
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides. Heat oil in a small frying pan and cook onion for 5 mins, until soft. Meanwhile, snap the tip ends off the asparagus and set aside. Finely slice the stalks and add to the onions when soft. Cook for 2-3 mins more, then remove and cool.
- Beat the eggs, milk and ¾ of the Parmesan together. Add some onion mix to each muffin hole. Divide over the egg mix, then top with the asparagus tip ends. Sprinkle over the remaining Parmesan and cook for 18-20 mins or until set.
- Allow to cool for a few mins then remove from tin and eat warm or cold.
Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.58 milligram of sodium
MINI FRITTATAS
Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa - makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.
Provided by Sparkles
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
- In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
- Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 231.7 mg, Fat 19.2 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 10.2 g, Sodium 565.3 mg, Sugar 2.2 g
ROASTED ASPARAGUS AND LEEK FRITTATA
Provided by Ron Silver
Categories Egg Breakfast Brunch Bake Mother's Day Asparagus Leek Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 450°F.
- 2. Toss the asparagus with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large mixing bowl. Stir in the garlic. Spread out the asparagus on a baking sheet.
- 3. In the same mixing bowl, toss the leeks with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Spread out the leeks on a separate baking sheet.
- 4. Put both baking sheets in the oven and roast the asparagus and leeks for 5 minutes. Remove the vegetables from the oven, turn once, and return to the oven for another 5 minutes, or until nicely browned. Remove from the oven and let cool for 5 minutes on the baking sheets.
- 5. Reduce the oven temperature to 350°F.
- 6. Chop the asparagus and leeks into 1-inch pieces.
- 7. Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the asparagus, leeks, and red onion and cook for 2 minutes.
- 8. Using a whisk or a fork, beat the eggs and cream with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a bowl until frothy. Pour the egg mixture over the asparagus and leeks.
- 9. Bake the frittata for 10 to 12 minutes, or until it is nicely set but not overly firm. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.
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