FRITTATA RECIPE WITH ASPARAGUS AND SUN DRIED TOMATO
Steps:
- Preheat the oven to 350 degrees F. Crack the eggs into a medium bowl. Add the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then whisk thoroughly. Cut the bottoms 2- to 3-inches off the ends of the asparagus and discard. Cut the remaining asparagus into 1-inch sections.
- Place a large non-stick skillet over medium heat. Sear the garlic and asparagus for 2-3 minutes. Then add the sun dried tomato pieces and sear another 2 minutes.
- Briskly swirl the skillet around as you pour the egg mixture in-this creates a crust on the outer edge. Then add the shredded cheese. Remove from the stovetop and place in the oven for 10- 15 minutes until cooked through. Slide the frittata out of pan onto a cutting board and cut into wedges.
Nutrition Facts : ServingSize 1 piece, Calories 187 kcal, Carbohydrate 7 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 197 mg, Sodium 174 mg, Fiber 2 g, Sugar 4 g
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
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
SPINACH AND SUN-DRIED TOMATO FRITTATA
Provided by Dean Rucker
Categories Cheese Dairy Egg Fruit Leafy Green Onion Tomato Vegetable Breakfast Brunch Bake Spinach Healthy Self Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.
ASPARAGUS AND SUN-DRIED TOMATO FRITTATA
Make and share this Asparagus and Sun-Dried Tomato Frittata recipe from Food.com.
Provided by x_Gaz
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 400°F
- in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
- mix in the soy sauce and mustard.
- add the nutritional yeast and combine well. set aside.
- in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
- add the garlic and thyme and turmeric, saute for 1 minute.
- add the lemon juice to deglaze the pan; turn off the heat.
- transfer the onion mixture to the tofu mixture and combine well.
- fold in the basil leaves.
- transfer back to the skillet and press the mixture firmly in place.
- cook in the oven at 4ooF for 20 minute.
- transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
- let the frittata sit for 10 minute before serving.
- cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.
ASPARAGUS AND TOMATO TART
Steps:
- Preheat oven to 375 degrees F.
- Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
- Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
- In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
- Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
- In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL
Provided by Jennifer Martin
Categories Cheese Herb Olive Tomato Breakfast Brunch Broil Feta Winter Bon Appétit Portland California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA
The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.
Nutrition Facts :
SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN
This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.
Provided by Kozmic Blues
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
- Add the garlic saute for 1 minute.
- Add the lemon juice, mix and remove from heat.
- Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400 for 20 minutes.
- Transfer to the broiler to brown the top, about two minutes.
- Let the frittata sit for 10 minute before serving.
- Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.
Nutrition Facts : Calories 161.2, Fat 7.8, SaturatedFat 1.4, Sodium 357, Carbohydrate 12.2, Fiber 4.6, Sugar 3.1, Protein 15.3
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ASPARAGUS FRITTATA - WEEKEND AT THE COTTAGE
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4.3/5 (3)Category Baked GoodsCuisine Baked GoodsTotal Time 25 mins
- In an 8-inch (20 cm) ovenproof nonstick skillet, heat oil over medium-high heat. Cook asparagus and leek (or garlic scapes) with a pinch each of salt and pepper, stirring for about 5 minutes or until tender-crisp. Stir in pasta and sun dried tomatoes and cook, stirring for 2 minutes.
- In a bowl, whisk together eggs, basil and remaining salt and pepper. Pour into skillet stirring to combine with pasta and vegetable mixture. Lift edge up with a rubber spatula and tilt the skillet, letting runny egg go to the bottom. Cook for about 3 minutes or until bottom is light golden and sides are starting to set. Place skillet under broiler for about 3 minutes or until frittata is set and a knife comes out clean when inserted in the centre. Remove from oven and sprinkle with cheese. Broil for about 2 minutes until cheese is melted and bubbly. Remove to cutting board or serve from the skillet, cut into wedges.
- TIP: Serve with a mixed green salad or tuck into a soft Kaiser bun to enjoy for lunch. If you have some on hand, salsa or pasta sauce also make a great accompaniment.
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