ASPARAGUS FRITTATA
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.
RICOTTA-CHIVE FRITTATA
This five-ingredient dinner is quick, easy, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.
- Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.
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
ASPARAGUS & NEW POTATO FRITTATA
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
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 AND HERB FRITTATA
This also makes a beautiful appetizer, cut into diamonds.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 8
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
- Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
- Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams
FRITTATA WITH ASPARAGUS, LEEK & RICOTTA
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Frittata Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Position rack in upper third of oven; preheat broiler.
- Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.
- Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.
- Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.
Nutrition Facts : Calories 369 calories, Carbohydrate 14 g, Cholesterol 389 mg, Fat 27 g, Fiber 3 g, Protein 18 g, SaturatedFat 9 g, Sodium 549 mg, Sugar 5 g
PEPPERS AND ASPARAGUS FRITTATA
Steps:
- Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
- Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.
ASPARAGUS AND MINT FRITTATA
Steps:
- Heat oven to 500 degrees.
- Bring a large stockpot of water to a boil. Add a pinch of salt and asparagus. Blanch until asparagus is bright green and tender, about 3 minutes. Remove from heat, drain, and set aside. Season well with salt and pepper.
- Break eggs into a bowl, and lightly beat with a whisk or fork. Season with salt and pepper. Add half of the chopped mint and a heaping tablespoon of Parmesan cheese. Stir to combine.
- Heat 1 tablespoon olive oil over medium heat in each of two 10-inch ovenproof nonstick skillets. (Note: This recipe can also be prepared in one 12-inch nonstick skillet; follow the cooking instructions for Ricotta and Herb Frittata.) Rotate the skillets to coat all sides with olive oil. Divide the egg mixture equally among the skillets, and reduce heat to low. Cook, loosening the eggs at the sides from time to time with a rubber spatula. The eggs will be slightly runny.
- Add 4 asparagus spears to each skillet in a fan pattern. Divide the remaining Parmesan, and sprinkle over eggs and asparagus. Transfer to a 500 degrees.oven, and bake until just set, about 30 seconds. Using a rubber spatula, loosen the frittata from the pan, and transfer to a warm plate. Garnish with the remaining chopped mint. Serve in wedges.
MINTED ASPARAGUS FRITTATA
This recipe can be prepared in 45 minutes or less. Sautéed mushrooms and warm crusty rolls are excellent with the frittata. Finish with ripe pears, chocolate biscotti and espresso.
Yield Serves 2; can be doubled
Number Of Ingredients 9
Steps:
- Preheat broiler. Whisk first 5 ingredients and 2 tablespoons Parmesan in medium bowl to blend. Heat oil in medium nonstick broilerproof skillet over medium heat. Add asparagus and toss to coat. Cover skillet; cook until asparagus is crisp-tender, about 4 minutes. Add onions; stir 30 seconds. Stir in egg mixture. Cover, reduce heat to low and cook until almost set on top, about 8 minutes.
- Sprinkle frittata with remaining 1 tablespoon Parmesan. Broil until top is set and starts to brown, about 2 minutes. Slide spatula around frittata to loosen; slide out onto plate and serve.
ASPARAGUS FRITTATA
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
BAKED ASPARAGUS AND CHEESE FRITTATA
DH and I have never eaten, let alone made, a Frittata. "Healthy Life Magazine: Greater Binghamton, NY's Source for Family Health" is a free quarterly found in doctors' offices, grocery stores, etc. The Spring, 2009 issue carried this recipe. DH and I decided to finally take the plunge and were quite pleased with the outcome/taste. He's more of a veggie human than me, but we both love cheese; so, this satisfied both of us.
Provided by Suzie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray.
- Sprinkle w/breadcrumbs, tapping out the excess.
- Snap tough ends off asparagus.
- Slice off the top 2 inches of the tips and reserve.
- Cut the stalks into 1/2 inch slices.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened.
- Add water and the asparagus stalks to the skillet.
- Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry).
- Season with salt and pepper.
- Arrange the vegetables in an even layer in the prepared pan.
- Whisk eggs and egg whites in a medium size bowl.
- Add ricotta, parsley, 1/4 teaspoon salt and pepper; whisk to blend.
- Pour the egg mixture over the vegetables, gently shaking the pan to distribute.
- Scatter the reserved asparagus tips over the top; sprinkle with Gruyere.
- Bake at 325 degrees for 35 minutes (until knife comes out clean).
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 158.8, Fat 8.3, SaturatedFat 3.8, Cholesterol 122.7, Sodium 290.6, Carbohydrate 9.9, Fiber 1.9, Sugar 2.8, Protein 11.8
RICOTTA FRITTATA
Provided by Cesare Casella
Categories Cheese Egg Breakfast Brunch Wheat/Gluten-Free Dinner Buffet Parmesan Ricotta Shower Party Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 375°F.
- 2. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
- 3. In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
- 4. Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm.
- 5. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.
CLASSIC ASPARAGUS FRITTATA
This frittata takes only six ingredients usually found on hand. It's so easy to put together. Though I've only made it with Jarlesberg Swiss, you can use your favorite cheese(s) such as fontina, mozzarella, provolone, jalapeno jack, asiago; or a combination of a couple. I increase the olive oil to a tablespoon. Recipe from Simply Recipes online.
Provided by Kathy228
Categories Savory Pies
Time 27m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a 10-inch oven-proof frying pan.
- Add onions and salt and cook until onions are soft, about 3-mins.
- Add asparagus. Cover and reduce heat to med-low.
- Cook until asparagus are barely tender, 5-6 minutes.
- ** preheat broiler while asparagus are cooking.
- Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins.
- Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes.
- Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.
Nutrition Facts : Calories 231, Fat 16.1, SaturatedFat 7, Cholesterol 241.2, Sodium 318.6, Carbohydrate 5.8, Fiber 1.9, Sugar 2.3, Protein 16.5
MOREL AND ASPARAGUS FRITTATA
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
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
BACON AND ASPARAGUS FRITTATA
My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
More about "asparagus ricotta frittata recipes"
ASPARAGUS AND RICOTTA FRITTATA | FOOD TO LOVE
From foodtolove.co.nz
Cuisine AustralianTotal Time 30 minsServings 4
ASPARAGUS AND TOMATO FRITTATA WITH FETA - SLENDER …
From slenderkitchen.com
ASPARAGUS FRITTATA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST ASPARAGUS AND RICOTTA TART RECIPE - WOMAN'S DAY
From womansday.com
11 EASY AND DELICIOUS FRITTATA RECIPES WE'D EAT AT …
From southernliving.com
ASPARAGUS FRITTATA | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
RECIPE: ASPARAGUS, PROSCIUTTO & GOAT CHEESE FRITTATA - KITCHN
From thekitchn.com
ASPARAGUS FRITTATA WITH LEEKS AND RICOTTA - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
ASPARAGUS, TOMATO, RICOTTA AND BASIL FRITTATA - FOOD TO LOVE
From foodtolove.co.nz
ASPARAGUS OMELETTE FOR ONE (WITH RICOTTA) - YUMMY ADDICTION
From yummyaddiction.com
BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
From cookieandkate.com
ASPARAGUS FRITTATA RECIPE: NOW THAT'S ITALIAN! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
RICOTTA FRITTATA WITH SPRING VEGETABLES - DEL'S COOKING TWIST
From delscookingtwist.com
RICOTTA FRITTATA - LIDIA
From lidiasitaly.com
BAKED ASPARAGUS & CHEESE FRITTATA RECIPE | EATINGWELL
From eatingwell.com
FRITTATA RECIPES, FRITTATAS & RECIPE IDEAS
From simplyrecipes.com
LIDIA BASTIANICH'S ASPARAGUS FRITTATA RECIPE | PEOPLE.COM
From people.com
ITALIAN FRESH ASPARAGUS FRITTATA
From anitalianinmykitchen.com
ASPARAGUS AND LEEK FRITTATA WITH RICOTTA AND LEMON
From yogajournal.com
ASPARAGUS FRITTATA RECIPE | WOOLWORTHS
From woolworths.com.au
RICOTTA FRITTATA RECIPE - MARIO BATALI | FOOD & WINE
From foodandwine.com
ASPARAGUS AND RICOTTA FRITTATA | HEARTFUL COOKING
From heartfulcooking.wordpress.com
ASPARAGUS AND SCALLION FRITTATA - LIDIA
From lidiasitaly.com
SPRING RAMP AND ASPARAGUS FRITTATA RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST RICOTTA CHEESE AND ASPARAGUS RECIPES | YUMMLY
From yummly.com
ASPARAGUS-AND-ZUCCHINI FRITTATA RECIPE - CHRIS BEHR | FOOD & WINE
From foodandwine.com
RICOTTA AND ASPARAGUS QUICHE - FINE DINING LOVERS
From finedininglovers.com
ASPARAGUS AND PROSCIUTTO FRITTATA | BETTER HOMES & GARDENS
From bhg.com
ASPARAGUS AND RICOTTA FRITTATA RECIPE FROM TIFFINY'S LIGHTEN UP ...
From cooked.com
ASPARAGUS-RICOTTA FRITTATA WITH PARMESAN - YOGA JOURNAL
From yogajournal.com
ASPARAGUS LEEK FRITTATA RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
ASPARAGUS RICOTTA FRITTATA | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love