FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
ASPARAGUS FRITTATA
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
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
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
LEEK AND ASPARAGUS FRITTATA
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Breakfast Brunch Broil Vegetarian Quick & Easy Low Cal High Fiber Lunch Parmesan Asparagus Leek Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
ASPARAGUS AND MUSHROOM FRITTATA
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
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
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 FRITTATA
Steps:
- Snap the ends off the asparagus where they naturally break to remove any woody ends. Cut the rest of the asparagus into approximately 1 inch pieces.
- Peel and finely chop the onion/shallot.
- Crack the eggs into a medium bowl and whisk them until the white is broken up and they are lightly fluffy. Add the cheese and salt and pepper to taste. Mix until combined.
- Warm 1 tbsp of oil in an 8 inch oven safe skillet over a medium heat. Add the asparagus and onion and cook for a couple minutes until the onion becomes translucent and the asparagus is tender to a knife-point.
- Tip the asparagus and onions into the eggs and mix through. Add the remaining oil to the skillet, reduce the heat slightly and tip the egg mixture into the skillet. Spread the asparagus out evenly, as needed, so the pieces are evenly distributed across the skillet and not sticking out from the eggs.
- Cook for around 5 minutes until the edges are starting to cook but the inside is still runny.
- As it is cooking, warm the broiler. Put the frittata under the broiler to finish cooking the top, keeping a close eye on it so it doesn't cook too much. You want it to be set but not get too brown.
- Serve warm or room temperature.
Nutrition Facts : Calories 295 kcal, Carbohydrate 6 g, Protein 17 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 340 mg, Sodium 277 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS FRITTATA
Make and share this Asparagus Frittata recipe from Food.com.
Provided by Terese
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (350°F).
- Trim and wash the asparagus and cut into small pieces.
- Fry in butter and a touch of olive oil, gently until soft.
- Use a pan that you can place in the oven.
- Crack the eggs into a bowl, and mix with parmesan cheese, cream, salt and pepper.
- When well mixed pour over the asparagus.
- Stir gently with a fork over a low flame, until you see the bottom of the frittata beginning to form.
- At this point place the pan in the oven where the frittata will cook in about 10 minutes, try not to overcook.
- Remove from the oven, run a spatula around the edges of the pan, tip it upside-down on a tray and then upside-down again onto a suitable plate.
Nutrition Facts : Calories 261.1, Fat 16.1, SaturatedFat 7, Cholesterol 393.1, Sodium 257.1, Carbohydrate 11.2, Fiber 4.8, Sugar 3.5, Protein 20.6
EMMENTALER AND ASPARAGUS FRITTATA
Make and share this Emmentaler and Asparagus Frittata recipe from Food.com.
Provided by Julie Bs Hive
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Beat eggs, milk, salt and pepper in a medium-size bowl until blended.
- Stir in 1/2 cup cheese. Set aside.
- Melt butter in a 10-inch nonstick skillet with ovenproof handle over medium heat. Add mushrooms, shallots and asparagus. Cook and stir 3 minutes until vegetables are crisp, yet tender.
- Reduce heat to medium and pour egg mixture over vegetables. Cover and cook 10 minutes, or until bottom of frittata is set, carefully lifting edge with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
- Place skillet under broiler. Broil 2 minutes or until top is set but not brown.
- Top with remaining 1/2 cup cheese. Let stand until cheese has melted.
- Cut into 6 wedges.
Nutrition Facts : Calories 137.7, Fat 9.2, SaturatedFat 3.6, Cholesterol 289, Sodium 216.1, Carbohydrate 3.9, Fiber 0.7, Sugar 1.1, Protein 10.1
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Time 27m
Yield 6 servings
Number Of Ingredients 10
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 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.
FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS
Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
- Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
- Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
- Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 216 g, Cholesterol 376 g, Fat 16 g, Fiber 1 g, Protein 15 g, Sodium 414 g
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
ASPARAGUS & CHEESE FRITTATA
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.
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
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.
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