Asparagus Spinach And Feta Frittata Recipes

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
• In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
• Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
• Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
• Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
• Serve warm or at room temperature.

FETA ASPARAGUS FRITTATA

Steps:

• Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly., In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese., Bake until eggs are completely set, 7-9 minutes.

SPINACH AND FETA FRITTATA

Steps:

• Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
• While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

ASPARAGUS, SPINACH, AND FETA FRITTATA

Steps:

• Preheat oven to 350°F.
• Whisk together egg whites, eggs, and soy milk. Set aside.
• In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
• Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
• Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.

SPINACH AND ASPARAGUS FRITTATA

Steps:

• In a saute pan heat 1 tablespoon oil. Add spinach and garlic and saute until spinach is wilted and much of its liquid has evaporated. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
• In a large bowl beat eggs, cream, salt and pepper. In a large saute pan heat 3 tablespoons oil. Add half of beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
• As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done. When you insert a wooden toothpick and it comes out clean, it's done.

VEGETABLE AND FETA BAKED FRITTATA

Steps:

• Heat oven to 350°F.
• In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
• Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
• Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
• Serve immediately with turkey bacon on the side.

SPINACH-FETA FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
• Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
• Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

SPINACH ASPARAGUS FRITTATA

Steps:

• Whisk eggs and add in salt and pepper to taste; set aside. Heat olive oil on medium heat in an oven proof pan. Add in onion and cook for 5 minutes. Add in asparagus and cook for additional 5 minutes. Add spinach and saute until wilted. Add eggs and stir around until they pull away from the sides of the pan. Place pan in oven to broil on low until the eggs are set. Plate immediately and add additional grated parmesan if desired.

EASY ASPARAGUS FRITTATA

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.

ASPARAGUS AND SPINACH FRITTATA RECIPE - (4.4/5)

Steps:

• Heat broiler. In a medium-size bowl, whisk eggs, egg whites, Parmesan, mustard, dill, salt and pepper. Heat a 10-inch nonstick skillet with an ovenproof handle over medium heat. Add spinach and cook 4 to 5 minutes, until wilted. Remove to a strainer set over a bowl; wipe out skillet. Add potatoes,scallions and cover and cook 5 minutes, stirring occasionally. Reduce heat to medium-low. Pour egg mixture evenly over vegetables in skillet. Cook 2 minutes or until bottom is set. Add fontina cheese on top and place under broiler for 2 minutes.

SPINACH FETA FRITTATA

Steps:

• In a bowl, whisk the egg whites, eggs, water, pepper and salt; set aside. In a 10-in. ovenproof skillet, saute onion and garlic in oil for 2 minutes. Add potatoes; cook and stir until almost tender, about 10 minutes. Reduce heat; sprinkle with spinach, feta cheese and basil. , Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

SPINACH FRITTATA

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir red pepper and onion in hot oil until tender, about 5 minutes.
• Beat eggs and milk together in a bowl until smooth; add spinach, ham, mozzarella cheese, feta cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
• Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.