ASPARAGUS AND FONTINA QUICHE
Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.
Provided by Joanna Gaines
Categories HarperCollins HarperCollins Quiche Egg Brunch Spring Asparagus Fontina Milk/Cream Vegetarian
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
- In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
- Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
- In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
- Pour the mixture into the unbaked pie shell.
- Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
- Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
- The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
ASPARAGUS ALLA FONTINA
Much like a quiche without a crust, this dish is equally good as an appetizer, or as the late main course for brunch, lunch or a late dinner.
Provided by Amanda Hesser
Categories main course
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-1½-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
- Turn the asparagus and the melted butter into a 9- or 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyère, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
- Top with the Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 674 milligrams, Sugar 4 grams, TransFat 0 grams
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
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.
Provided by seahorse73
Categories Breakfast
Time 25m
Yield 6 serving(s)
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.
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.;
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.;
GRILLED-ASPARAGUS, TOMATO, AND FONTINA PIZZETTE
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and thyme.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Makes three 7-inch round pizzette, or one 13-inch round pizza
Number Of Ingredients 9
Steps:
- Preheat grill for direct- and indirect-heat cooking to 500 degrees (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through.
- Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1 1/2-inch pieces.
- Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round.
- Lightly drizzle each round with oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill.
- Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately.
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.
ASPARAGUS & FONTINA FRITTATA W/SLICED TOMATO & RED ONION
I guess I have summer on my mind, because I only eat tomatoes when they come fresh from the garden (or garden stand). Then, there is nothing like a nice tomato salad. This recipe is a great combination, and surprisingly light. And it is pretty quick to pull together!
Provided by JackieOhNo
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Core tomatoes and slice crosswise. Cut onion crosswise into thin slices. Layer onion and tomato slices in shallow dish.
- Stir vinegar, sugar, 1 t. salt, and 1/4 t. pepper together until sugar dissolves, then pour over salad. Let stand at room temperature until ready to serve.
- Heat broiler.
- Trim tough ends from asparagus and cut into 1-inch pieces. Shred Fontina to make 1 cup. Mix cheese, eggs, 1/8 t. salt, and 1/4 t. pepper in mixing bowl.
- Heat butter in flameproof medium skillet over medium heat. Add asparagus and cook, stirring occasionally, about 3 minutes. Pour egg mixture over asparagus and cook, without stirring, until eggs are barely set, 10-12 minutes. Transfer to broiler and broil 6 inches from heat until top is browned, about 2 minutes. Cut frittata into wedges.
- Sprinkle parsley over salad. Serve frittata, salad, and bread.
Nutrition Facts : Calories 644.8, Fat 26.4, SaturatedFat 12.5, Cholesterol 365.4, Sodium 1662.9, Carbohydrate 73, Fiber 5.8, Sugar 12.6, Protein 29.2
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Number Of Ingredients 9
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 SUN-DRIED TOMATO FRITTATA
Make and share this Asparagus and Sun-Dried Tomato Frittata recipe from Food.com.
Provided by x_Gaz
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 400°F
- in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
- mix in the soy sauce and mustard.
- add the nutritional yeast and combine well. set aside.
- in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
- add the garlic and thyme and turmeric, saute for 1 minute.
- add the lemon juice to deglaze the pan; turn off the heat.
- transfer the onion mixture to the tofu mixture and combine well.
- fold in the basil leaves.
- transfer back to the skillet and press the mixture firmly in place.
- cook in the oven at 4ooF for 20 minute.
- transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
- let the frittata sit for 10 minute before serving.
- cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.
FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN
Nice breakfast or brunch treat. If you substitute table salt for the kosher salt, make sure to decrease the amount.
Provided by little_wing
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler.
- Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat.
- Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
- Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
- Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
- Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
- Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
- Set aside for about 5 minutes before unmolding.
- Slip the frittata out of the pan onto a cutting board, cut into wedges.
- Serve warm or room temperature.
Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 5, Cholesterol 39.2, Sodium 1686.5, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 36.4
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