Asparagus Zucchini Frittata Recipes

SLOW-COOKER ASPARAGUS AND ZUCCHINI FRITTATA

Steps:

• In a medium-size skillet, heat the oil over medium-high heat and add the shallots, asparagus, and zucchini. Cook for a few minutes, just so the asparagus begins to be tender and the zucchini browns a bit. Remove from the heat and set aside to cool for 10 minutes. Coat the bottom and 2 inches up the sides of the slow cooker with nonstick cooking spray. Transfer the cooled vegetables to the crock.
• In a medium-size bowl, whisk together the eggs, Parmesan, and basil. Add some salt and a few turns of black pepper. Pour into the crock and stir to mix with the vegetables. Cover and cook on high for 60 to 70 minutes, until the frittata is set and the tip of a knife inserted into the center comes out clean. Do not overcook or else the eggs will become too firm. Cut into 4 sections and lift out with a spatula to plates. Serve immediately.
• Variations
• Substitute the asparagus with 1 (10-ounce) package defrosted frozen artichoke hearts, thawed and coarsely chopped, plus 1 cup frozen peas, thawed.
• Substitute the asparagus with 1/2 pound broccoli florets, chopped into bite-size pieces (about 2 cups).
• On top of the vegetables, make a layer of 1 to 2 cups diced ham, or 8 slices cooked center-cut bacon, crumbled, or 8 slices Canadian bacon, or 6 thin slices prosciutto, chopped.
• Add a top layer of thinly sliced mozzarella, fontina, white American, or provolone cheese.

ASPARAGUS & ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 180°C; sauté onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables.
• Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
• Bake for 40 minutes and serve with salad greens.

ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA

Steps:

• Butter a 2-quart rectangular baking dish; set aside.
• If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
• In a saucepan, bring about 1 inch water to boiling.
• Add asparagus, pepper strips, and onion; bring just to boiling.
• Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
• Drain well, reserving some asparagus tips for garnish.
• Spread asparagus-pepper mixture evenly in baking dish.
• Layer zucchini slices over.
• Combine eggs, half-and-half, parsley, basil, salt, and pepper.
• Pour over vegetables in baking dish.
• Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
• Let stand 10 minutes before serving.
• Garnish each serving with asparagus tips, if desired.

ASPARAGUS AND ZUCCHINI CRUDI

Steps:

• Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.
• In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

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.

ASPARAGUS FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
• Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
• Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.

ZUCCHINI FRITTATA

Steps:

• Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

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-MUSHROOM FRITTATA

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.

BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA

Steps:

• Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
• Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
• Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
• In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.