Pumpkin Pumpkin Seed And Asparagus Frittata Recipes
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
PUMPKIN, PUMPKIN SEED AND ASPARAGUS FRITTATA
This pumpkin, pumpkin seed and asparagus frittata makes an ideal breakfast, brunch or luncheon dish. It can also be cut into wedges and served - warm or at room temperature - as finger food, or enjoyed at a picnic or for easy take-to-work lunches. To make this a vegetarian dish, omit the bacon. The cooking time below does not include the time for cooking the pumpkin, so you need to add this if you are cooking the pumpkin at the same time you are making the frittata.
Provided by bluemoon downunder
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
- Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn.
- Add the asparagus tips to the pan.
- Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
- Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
- Place the frittata under a preheated grill for 2 minutes or until golden brown.
- Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch.
- Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.
Nutrition Facts : Calories 519, Fat 41.7, SaturatedFat 20.2, Cholesterol 371.6, Sodium 505.9, Carbohydrate 12.5, Fiber 2, Sugar 3.2, Protein 25.1
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