Asparagus Frittata Recipes

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ASPARAGUS FRITTATA



Asparagus frittata image

Use wild or thin asparagus such as sprue - the spears from the first picking.

Provided by Andy Harris

Categories     Light meals     Jamie Magazine     Vegetables     Mains     Quick fixes     Breakfast

Time 25m

Yield 2

Number Of Ingredients 4

6 large free-range eggs
1 tablespoon extra virgin olive oil
1 knob of unsalted butter
1 bunch of small asparagus

Steps:

  • Preheat the oven to 180ºC/gas 4.
  • Beat the eggs with a little sea salt and black pepper.
  • Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.
  • Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
  • Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.

Nutrition Facts : Calories 417 calories, Fat 33.9 g fat, SaturatedFat 10.9 g saturated fat, Protein 26.4 g protein, Carbohydrate 3.6 g carbohydrate, Sugar 3.4 g sugar, Sodium 0.9 g salt, Fiber 3 g fibre

ASPARAGUS FRITTATA



Asparagus Frittata image

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. -James Bates, Hermiston, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons minced fresh parsley
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small onion, finely chopped
1 bunch thin asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

  • Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
  • Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

ASPARAGUS AND MUSHROOM FRITTATA



Asparagus and Mushroom Frittata image

This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Provided by MAGGIDEW

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
3 tablespoons olive oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
½ pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  • In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  • Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g

ROASTED ASPARAGUS FRITTATA



Roasted Asparagus Frittata image

Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days. This was the favorite, and frankly, the uber-favorite was this in a sandwich. More spring recipes.

Provided by Mark Bittman

Categories     for two, quick, roasts, vegetables, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

8 to 12 medium to fat asparagus spears, trimmed
Olive oil
Salt and black pepper
4 eggs
1/4 to 1/2 cup chervil, roughly chopped, or parsley
1/2 cup finely grated Parmesan, optional

Steps:

  • Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
  • Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
  • Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
  • When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
  • Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams

ASPARAGUS AND MUSHROOM FRITTATA



Asparagus and Mushroom Frittata image

This frittata combines two of my favourites vegetables, asparagus and mushrooms. You can serve it for brunch or for a light dinner with a salad.

Provided by Irmgard

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
3 cups sliced mushrooms
1 garlic clove, minced
8 eggs
1/3 cup chopped fresh parsley
1/4 teaspoon black pepper
12 ounces cooked asparagus
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

Steps:

  • In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
  • With a slotted spoon, remove to a bowl and set aside.
  • Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
  • Combine the eggs, parsley and pepper; pour into the skillet.
  • Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
  • Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
  • Sprinkle with the mozzarella, then with the Parmesan.
  • Broil until the cheese melts and is lightly browned.

ASPARAGUS & NEW POTATO FRITTATA



Asparagus & new potato frittata image

A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 22m

Number Of Ingredients 7

200g new potatoes, quartered
100g asparagus tips
1 tbsp olive oil
1 onion, finely chopped
6 eggs, beaten
40g cheddar, grated
rocket or mixed leaves, to serve

Steps:

  • Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
  • Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
  • Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings as a light lun

Number Of Ingredients 9

1/2 pound thin pencil asparagus, blanched in boiling water, chilled and diced
1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
Salt and pepper
12 large eggs, shelled and beaten with a wire whisk
1/2 cup milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced

Steps:

  • Preheat an oven to 325 degrees F.
  • In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
  • Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

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

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

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

ASPARAGUS FRITTATA



Asparagus Frittata image

Asparagus, crispy bacon and cheese frittata

Provided by xjamjamx

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
  • Fry the bacon until crispy, then drain.
  • Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
  • Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
  • Sprinkle with bacon and cook gently for another 4 minutes.
  • Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
  • Optional - Add Salad

MOREL AND ASPARAGUS FRITTATA



Morel and Asparagus Frittata image

Provided by Molly O'Neill

Categories     dinner, appetizer, main course

Time 20m

Yield Six to eight first-course or four main-course servings

Number Of Ingredients 7

6 eggs
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper, plus more to taste
1 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/2 pound fresh morels, cleaned
15 stems fresh asparagus, blanched until tender but firm, drained and quartered

Steps:

  • In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
  • Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
  • Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
  • Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams

ASPARAGUS & CHEESE FRITTATA



Asparagus & Cheese Frittata image

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 large eggs
1/2 cup grated Romano cheese
1/2 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices Italian bread (1/2 inch thick), cubed
2 tablespoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 medium onion, finely chopped
1/2 cup shredded Gruyere cheese

Steps:

  • Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 325 calories, Fat 22g fat (9g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

ASPARAGUS FRITTATA



Asparagus Frittata image

A recipe considerably adapted from a 1998 Home Beautiful magazine. A very tasty not too 'eggy' frittata. Serve this with a fresh carrot salad - suitable for vegetarians as well. The original recipe called for strong blue cheese, however I substituted a tasty cheese. Additions such as mushrooms and red capsicum makes this even better.Can also be baked in a pre-heated hooded barbecue.

Provided by Good Looking Cooking

Categories     Vegetable

Time 45m

Yield 1 frittata, 12 serving(s)

Number Of Ingredients 13

4 bunches asparagus
4 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon dried sweet marjoram
1/2 teaspoon garlic powder
200 g cheddar cheese
4 tablespoons fresh parmesan cheese, grated
1 cup self raising flour
60 g butter, melted
5 eggs
1 cup milk
1 teaspoon cracked pepper
2 -4 spring onions, chopped

Steps:

  • Lightly steam the asparagus, until tender, but not mushy.
  • Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
  • Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
  • Pour on the batter and sprinkle with chopped spring onion.
  • Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
  • Sprinkle the parmesan over the top after 20 minutes of baking.
  • Serve warm or cold.
  • Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
  • Note: This recipe can be succesfully halved, using 3 eggs.

Nutrition Facts : Calories 230.3, Fat 13.4, SaturatedFat 7.6, Cholesterol 110.4, Sodium 233.6, Carbohydrate 16.5, Fiber 3.7, Sugar 2.4, Protein 13.3

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2015-03-25 Stir in the cheeses. Place a 10-inch skillet over low heat on the stove and add 4 teaspoons of olive oil. Spread the oil around and add the asparagus mixture, distributing it in an even layer. Pour the eggs on top. Cook the frittata uncovered on low heat until you see that the edges are browning and firm.
From cookingwithmammac.com


BEST ASPARAGUS FRITTATA RECIPE - HOW TO MAKE ASPARAGUS FRITTATA
2010-04-06 Directions. Heat oil in a large oven proof non-stick skillet over medium and add asparagus, garlic, salt and pepper. Cook just until tender, about 5 to 7 minutes, tossing for even cooking. In a large bowl combine eggs, milk, ¼ cup of cheddar and ¼ cup of mozzarella. Stir to mix and pour over asparagus; stir until evenly combined.
From food52.com


SPRING RAMP AND ASPARAGUS FRITTATA RECIPE - SERIOUS EATS
2019-03-27 Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering. Add sliced ramp bulbs and cook, stirring, until softened, about 3 minutes. Stir in ramp leaves and thyme and cook until leaves are just wilted, about 1 minute. Stir in asparagus and cook until warmed through, 30 seconds.
From seriouseats.com


ASPARAGUS FRITTATA RECIPE | MYRECIPES
Preheat oven to 350° with oven rack 6 inches from top of heat source. Snap off and discard tough ends of asparagus. Cut asparagus diagonally into 1-inch pieces. Melt butter in a 10-inch ovenproof skillet over medium-high heat; add onion, and sauté 3 to 4 minutes or until onion is tender. Add asparagus; sauté 3 to 4 minutes or until tender.
From myrecipes.com


RECIPE DETAIL PAGE | LCBO
4 Serve frittata with a dollop of aïoli alongside. Delicious served with sliced tomatoes, bacon and toast. TIP To blanch asparagus, simply bring a large pan filled with salted water to a boil. Add asparagus. Cook for 2 minutes or just until tender. Immediately plunge into a bowl filled with ice and water. Let cool completely. Drain well. Pat ...
From lcbo.com


BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
2012-04-03 Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above). In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary ...
From cookieandkate.com


ASPARAGUS AND ONION FRITTATA | CIAO ITALIA
Directions. Remove the lower half of the asparagus spears and slice the tops into 1/2-inch pieces. Heat a large frying pan over medium heat and put in two tablespoons of the olive oil, onion, and asparagus; mix well and allow to cook for 2 to 3 minutes. Add the wine and cook an additional 3 minutes. Remove the pan from the heat and put the ...
From ciaoitalia.com


ASPARAGUS FRITTATA RECIPE | SOUTHERN LIVING
Remove whole asparagus from skillet, and set aside. Step 3. Reduce heat to medium, and add leek, garlic, sliced asparagus, 1/2 teaspoon of the salt, and 1 teaspoon of the oil to skillet, and cook, stirring often, until leek is tender and translucent, 2 to 3 minutes. Remove skillet from heat, add remaining 2 teaspoons oil, and stir to coat ...
From southernliving.com


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