Frittata With Asparagus Tomato And Fontina Recipes

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MUSHROOM, LEEK, AND FONTINA FRITTATA



Mushroom, Leek, and Fontina Frittata image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     Lunch     Leek     Fontina     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper

Steps:

  • Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
  • Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
  • Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
  • Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

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

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed,cut into 1/4 to 1/2 inch pieces
1 tomatoes, seeded,diced
salt
3 ounces fontina, diced

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 HAM FRITTATA



Asparagus and Ham Frittata image

Make and share this Asparagus and Ham Frittata recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 lb fresh asparagus, trimmed, and cut into 1-inch pieces
2 garlic cloves, minced
3/4 lb thinly sliced deli ham, chopped
2 bunches green onions, finely chopped
8 large eggs
4 ounces shredded swiss cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 250 degrees.
  • Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
  • Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
  • Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.

ZUCCHINI AND TOMATO FRITTATA



Zucchini and Tomato Frittata image

Serve this hearty egg dish at breakfast, lunch, or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Steps:

  • Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
  • In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
  • Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Nutrition Facts : Calories 163 g, Fat 11 g, Fiber 1 g, Protein 11 g

PANFRIED POTATO AND FONTINA FRITTATA



Panfried Potato and Fontina Frittata image

This herbed-potato-and-cheese frittata will satisfy at any time of the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3/4 pound fingerling or other small potatoes, cut into 1/2-inch-thick pieces
Coarse salt and freshly ground pepper
1/4 cup chopped mixed fresh herbs, (such as parsley, rosemary, thyme, and sage), plus more for garnish
10 large eggs
8 ounces fontina cheese, grated

Steps:

  • Preheat oven to 375 degrees. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.
  • Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.
  • Slide frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.

ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES



Asparagus, pea & feta frittata with roast tomatoes image

Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad

Provided by Good Food team

Categories     Main course

Time 27m

Number Of Ingredients 9

1 tbsp olive oil
½ bunch asparagus spears (save the rest for Rosti fish cakes, see 'goes well with'), trimmed and cut into 5cm pieces
100g frozen petits pois or peas
50g feta cheese
1 tbsp freshly chopped mint
3 large eggs , beaten
1 tbsp balsamic vinegar glaze or balsamic vinegar
leftover roast cherry tomatoes (from Bacon, tomato & broccoli pasta, see 'goes well with')
crisp green salad , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
  • Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
  • Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

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

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Number Of Ingredients 9

6 large eggs
2 tablespoon whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina, diced

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.

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Top Asked Questions

How long do you cook a frittata with asparagus?
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.
How to make a tomato and zucchini frittata?
Directions. In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes.
What's the best way to make a frittata?
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.
How to cook asparagus and tomatoes in the oven?
Boil the sliced potatoes in a pot of water for 5 minutes. Drain and let cool. Place the sliced potatoes, onion, mushrooms, and broccoli on the prepared baking sheet. Place into the oven and roast for 15 minutes; add the asparagus and tomatoes then continue to roast for 10 minutes. Remove from the oven and reduce the oven temperature to 350.

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