EASY SPRING FRITTATA
There's no better way to capture spring than by making this frittata filled with Italian dressing, fresh asparagus and cheddar cheese.
Provided by My Food and Family
Categories Spring 2003
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Heat dressing in large nonstick ovenproof skillet on medium-high heat. Add asparagus; cook 5 minutes, stirring occasionally.
- Beat eggs, milk and 1/2 cup of the cheese in medium bowl until well blended. Pour over asparagus; stir until well blended.
- Bake 20 minutes or until center is set. Sprinkle with remaining 1/2 cup cheese; continue baking 5 minutes or until cheese is melted. Cut into 4 wedges to serve.
Nutrition Facts : Calories 270, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 445 mg, Sodium 420 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 3 g, Protein 22 g
SPRING FRITTATA
Steps:
- In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 163 calories, Fat 10g fat (4g saturated fat), Cholesterol 158mg cholesterol, Sodium 282mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
SPRING FRITTATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.
EASY SPRING FRITTATA
With only five ingredients, this frittata is a simple and delicious option for a springtime brunch.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Heat dressing in large nonstick ovenproof skillet on medium-high heat. Add asparagus; cook 5 minutes, stirring occasionally.
- Beat eggs, milk and 1/2 cup of the cheese in medium bowl until well blended. Pour over asparagus; stir until well blended.
- Bake 20 minutes or until center is set. Sprinkle with remaining 1/2 cup cheese; continue baking 5 minutes or until cheese is melted. Cut into 4 wedges to serve.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 7.8 g, Cholesterol 396.3 mg, Fat 18 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 7.5 g, Sodium 480.9 mg, Sugar 4.1 g
SPRING VEGETABLE FRITTATA FOR MOTHER
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
SPRING FRITTATA
Tender-crisp asparagus and bright-red bell peppers flavor this easy egg dish. A gentle flip at the end of cooking turns both sides golden brown.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
- In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
- Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
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