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.;
ASPARAGUS FRITTATA
Asparagus, crispy bacon and cheese frittata
Provided by xjamjamx
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
- Fry the bacon until crispy, then drain.
- Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
- Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
- Sprinkle with bacon and cook gently for another 4 minutes.
- Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
- Optional - Add Salad
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, PEA & FETA FRITTATA WITH ROAST TOMATOES
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
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
ARUGULA AND FONTINA FRITTATA
Categories Cheese Egg Breakfast Brunch Vegetarian Quick & Easy Arugula Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
- Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.
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