Minted Asparagus Frittata Recipes

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ASPARAGUS FRITTATA



Asparagus frittata image

This asparagus frittata is easy to make and perfect for any meal!

Provided by Caroline's Cooking

Categories     Brunch     Lunch

Time 15m

Number Of Ingredients 6

8 oz asparagus (225g)
4 eggs
¼ onion ((small))
¼ cup pecorino ((or parmesan) 20g, approx)
1 ½ tbsp olive oil
Salt and pepper to taste

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



Asparagus frittata image

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

6 large free-range eggs
1 tablespoon extra virgin olive oil
1 knob of unsalted butter
1 bunch of small asparagus

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

ASPARAGUS AND MINT FRITTATA



Asparagus and Mint Frittata image

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 7

Coarse sea salt
8 thin asparagus spears, tough ends trimmed
Freshly ground black pepper
8 large eggs
1 small bunch fresh mint leaves, picked and finely chopped
1/2 cup freshly grated Parmesan
2 tablespoons olive oil

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.

ASPARAGUS & NEW POTATO FRITTATA



Asparagus & new potato frittata image

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

200g new potatoes, quartered
100g asparagus tips
1 tbsp olive oil
1 onion, finely chopped
6 eggs, beaten
40g cheddar, grated
rocket or mixed leaves, to serve

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

MINTED LEMON ASPARAGUS



Minted Lemon Asparagus image

An easy spring side dish that doesn't mask the asparagus's unique flavor, and is done in just 3 easy steps. Top with feta cheese for extra tang, or use slivered almonds for a milder flavor and a little crunch. Serve hot or cold.

Provided by LitleLisa1

Categories     Side Dish     Vegetables     Asparagus

Time 6m

Yield 4

Number Of Ingredients 4

2 ½ tablespoons lemon juice
1 teaspoon dried mint
1 pound fresh asparagus spears, trimmed
¼ cup crumbled feta cheese

Steps:

  • In a small bowl, mix together the lemon juice and mint. Set aside.
  • Bring a large pot of water to a boil. Place the asparagus into the boiling water for about 45 seconds, then remove to a bowl of ice water to stop the cooking process. Drain the asparagus, and place on a serving plate. Drizzle with the lemon mixture, and sprinkle cheese over the top.

Nutrition Facts : Calories 50.2 calories, Carbohydrate 5.7 g, Cholesterol 8.3 mg, Fat 2.1 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 107.4 mg, Sugar 2.7 g

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Time 27m

Yield 6 servings

Number Of Ingredients 10

Salt
3 ounces Fontina, diced
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

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.;

MINTED ASPARAGUS FRITTATA



Minted Asparagus Frittata image

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

4 large eggs
1/3 cup ricotta cheese
1 1/2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
1 tablespoon olive oil
10 ounces slender asparagus spears, trimmed, cut into 3/4-inch pieces
3 green onions, chopped

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.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

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.;

FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN



Frittata With Asparagus, Canadian Bacon and Parmesan image

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

1 1/4 cups egg substitute or 5 large eggs
4 tablespoons freshly grated parmesan cheese
2 tablespoons skim milk
1/4 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt (or to taste)
fresh ground black pepper
1 tablespoon extra virgin olive oil
4 ounces medium asparagus spears, woody stems trimmed, cut into 1/2-inch pieces (about 8)
4 slices Canadian bacon, coarsely chopped (about 2 ounces)

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

MOREL AND ASPARAGUS FRITTATA



Morel and Asparagus Frittata image

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

6 eggs
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper, plus more to taste
1 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/2 pound fresh morels, cleaned
15 stems fresh asparagus, blanched until tender but firm, drained and quartered

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

ASPARAGUS AND SPINACH FRITTATA



Asparagus and Spinach Frittata image

This tasty veggie frittata is short on prep time, long on sustenance.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 pound asparagus, ends trimmed
1 3/4 teaspoons coarse salt, divided
Juice of 1/2 lemon
1 small yellow onion, finely chopped (1 cup)
2 cloves garlic, minced
10 ounces frozen spinach, thawed and drained
1/4 teaspoon ground black pepper
10 large eggs
1 1/2 cups milk
1 tablespoon salt-packed capers, rinsed and chopped
1/4 cup chopped Italian parsley
2 scallions, finely chopped
1 tablespoon red-wine vinegar

Steps:

  • Preheat oven to 375 degrees with rack in middle position.
  • Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.
  • Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.
  • Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
  • Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata.

MAPLE ASPARAGUS MINI FRITTATAS



Maple Asparagus Mini Frittatas image

This is a delicious breakfast option for the whole family. Quick and easy. Freezes perfectly for those that pre-plan. Place in a resealable bag and freeze. To reheat, remove from freezer and microwave on high for 1 minute, adding time as needed to heat through.

Provided by amarachi

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 8

3 spears fresh asparagus, cut in half
1 serving cooking spray (such as Pam®)
¼ cup milk
4 large eggs
4 teaspoons maple syrup
salt and ground black pepper to taste
¼ onion, diced
¼ cup shredded Swiss cheese

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
  • Whisk milk, eggs, maple syrup, salt, and pepper together in a bowl.
  • Place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups. Pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with Swiss cheese.
  • Bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. Remove promptly and let cool only a few minutes, as they will deflate, like a souffle.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 5.1 g, Cholesterol 129 mg, Fat 4.8 g, Fiber 0.3 g, Protein 6 g, SaturatedFat 2 g, Sodium 60.4 mg, Sugar 4 g

ASPARAGUS AND HERB FRITTATA



Asparagus and Herb Frittata image

This also makes a beautiful appetizer, cut into diamonds.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 8

3/4 pound asparagus, trimmed
8 extra-large eggs
2 tablespoons plus 2 teaspoons low-fat milk
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup finely chopped fresh herbs (as above)
1/4 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
  • Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
  • Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams

WILD MUSHROOM FRITTATA WITH FRESH MINT



Wild Mushroom Frittata with Fresh Mint image

Categories     Cheese     Dairy     Egg     Herb     Mushroom     Appetizer     Breakfast     Brunch     Lunch     Parmesan     Mint     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 7

2 tablespoons olive oil
1 pound assorted fresh wild mushrooms, thinly sliced
1 garlic clove, minced
6 large eggs
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
4 teaspoons minced fresh mint
1/2 teaspoon salt

Steps:

  • Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer.
  • Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.

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

ASPARAGUS AND SUN-DRIED TOMATO FRITTATA



Asparagus and Sun-Dried Tomato Frittata image

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

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard (yellow will work fine if you like that better)
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, cut into 1/4-inch dice
3 stalks asparagus, rough ends discarded, cut into bite-sized pieces
1/4 cup sun-dried tomato packed in oil, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, torn into pieces

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.

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FARMERS’ MARKET FRITTATA WITH ASPARAGUS, MINT, AND GOAT CHEESE
2016-09-08 Add asparagus and cook for 2 to 3 minutes, until tender and bright green. In large bowl, whisk eggs with milk, chives, mint, salt, and pepper. Pour into pan with asparagus and cook over medium heat, stirring to begin cooking eggs, for 2 to 3 minutes. Remove from heat and dot the top with cheese. Transfer frittata to oven and bake until eggs are ...
From alive.com


BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
2012-04-03 Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above). In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary ...
From cookieandkate.com


ASPARAGUS FRITTATA WITH PROSCIUTTO AND CARAMELIZED ONIONS
Let cool briefly, then transfer the leeks to the bowl with the eggs. Add the onions, prosciutto, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper, and stir to combine. Heat the remaining 1 Tbs. butter and 1 Tbs. oil in the same skillet over medium heat. Pour in the egg mixture; if necessary, use a fork to distribute the ingredients evenly.
From finecooking.com


BEST FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA RECIPES | FOOD ...
2015-03-23 Preheat the broiler. Step 2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Step 3. Heat the oil and butter in a 9 1/2-inch-diameter non-stick oven-proof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes. Step 4.
From foodnetwork.ca


ASPARAGUS AND MINT FRITTATA (FRITTATA DI ASPARAGI ALLA MENTA) RECIPE ...
Asparagus and mint frittata (Frittata di asparagi alla menta) from The Essential Mediterranean Cookbook by Wendy Stephen. Shopping List; Ingredients; Notes (0) Reviews (0) mint; ...
From eatyourbooks.com


FAST 800: ASPARAGUS, PEA AND MINT FRITTATA MUFFINS - MAIL ONLINE
2019-06-09 Preheat the oven to 200C/180C fan/gas 6 and generously oil a deep, 6-hole muffin tin. Cut six pieces of nonstick baking paper (roughly 10cm square) and use to line the tins, leaving the excess ...
From dailymail.co.uk


RECIPE DETAIL PAGE | LCBO
Alternatively, coat a 9 x13-inch (3-L) baking dish with butter. Add asparagus. If using a skillet, turn asparagus in butter to coat, then cook for 2 minutes. Pour in egg mixture. Cook until egg sets slightly on bottom. If using baking dish, pour in egg and carefully redistribute asparagus as needed. Scatter cheese over top. Bake in centre of ...
From lcbo.com


ASPARAGUS AND TOMATO BAKED FRITTATA - MY COLOMBIAN RECIPES
2010-03-30 Instructions. Preheat the oven to 400F. Melt the butter and olive oil in a medium skillet over medium heat. Add the onions and cook for about 6 minutes or until golden brown. Add the garlic and cook for 2 minutes more, stirring occasionally. Place the cooked onion and garlic in a medium bowl, add the heavy cream, eggs, flour, asparagus, cheddar ...
From mycolombianrecipes.com


ASPARAGUS FRITTATA RECIPE: NOW THAT'S ITALIAN! - SHE LOVES BISCOTTI
2020-04-13 Bring a large pot of salted water to a rolling boil. While waiting for the water to boil, properly rinse 1 bunch of asparagus. Snap off the tough ends and cut the spears into 1-inch pieces. When the water is boiling, blanch for 1½ minutes or until tender-crisp. Remove with a slotted spoon and set aside.
From shelovesbiscotti.com


ASPARAGUS, PEA AND MINT FRITTATA MUFFINS | MUFFIN RECIPES | SBS FOOD
Add the peas and cook for 1 minute more. Drain the vegetables well and tip into a large bowl with the spring onions and mint. 3. Beat the eggs in a separate bowl with a …
From sbs.com.au


ASPARAGUS AND MINT FRITTATA - BIGOVEN.COM
Asparagus and Mint Frittata recipe: Try this Asparagus and Mint Frittata recipe, or contribute your own. Add your review, photo or comments for Asparagus and Mint Frittata. American Breakfast Egg Dishes
From bigoven.com


ASPARAGUS, TOMATO AND SPINACH FRITTATA - DINNER WITH JULIE
2009-01-16 1. Preheat the oven to 375°F. 2. Heat a drizzle of oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the spinach and cook until it wilts.
From dinnerwithjulie.com


COUNTDOWN | EASY ASPARAGUS AND FETA FRITTATA RECIPE
Preheat oven to 180°C (160°C fan-forced). Grease a 20 x 30cm oven proof dish. Line the base with baking paper. In a medium saucepan of boiling water, add asparagus, courgette and peas.
From shop.countdown.co.nz


BLISTERED ASPARAGUS FRITTATA RECIPE | BON APPéTIT
2022-04-19 Step 3. Heat 1 Tbsp. oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears, tossing occasionally, until crisp-tender and blistered in spots, 5–8 minutes ...
From bonappetit.com


FETA ASPARAGUS FRITTATA | READER'S DIGEST CANADA
Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly. In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot.
From readersdigest.ca


ASPARAGUS AND SWEET PEA FRITTATA WITH MINTY SPRING SALAD
2018-08-10 Stirring is important for two reasons. First, it helps distribute the fillings throughout the frittata (otherwise, they're likely to sink to the bottom). Second, it helps cook the egg more evenly than if you were to just let it sit on the heat and cook from bottom to top. The key, though, is to stop stirring the eggs while they're still moist ...
From seriouseats.com


CHERRY TOMATO, MINT, ASPARAGUS AND GRUYERE FRITTATA
2013-01-02 IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


ASPARAGUS AND ONION FRITTATA - CIAO ITALIA
Directions. Remove the lower half of the asparagus spears and slice the tops into 1/2-inch pieces. Heat a large frying pan over medium heat and put in two tablespoons of the olive oil, onion, and asparagus; mix well and allow to cook for 2 to 3 minutes. Add the wine and cook an additional 3 minutes. Remove the pan from the heat and put the ...
From ciaoitalia.com


MINT FRITTATA (FRITTATA DI MENTA) RECIPE - FOOD & WINE
Add the onion and cook over moderately low heat until softened but not browned, 6 to 8 minutes. Scrape the onion into a small bowl, add the mint and let cool completely. In …
From foodandwine.com


ASPARAGUS AND MINT FRITTATA RECIPE | EAT YOUR BOOKS
Asparagus and mint frittata from Cooking from the Market: Vegetables (page 96) Shopping List; Ingredients; Notes (1) Reviews (0) mint; eggs; baby asparagus; pecorino cheese; EYB ...
From eatyourbooks.com


ASPARAGUS FRITTATA | COOK WITH M&S
3 Grease and line a baking tray dish (20cm x 30cm) with baking parchment and pour the egg mixture into the dish. 4 Evenly layer the asparagus spears on to the egg mixture and crumble over the remaining feta and Cook with M&S easy chilli. Season with some more black pepper. 5 Place in the oven at 200°/180° fan/gas mark 6 and cook for 15 ...
From cookwithmands.com


RECIPES: ASPARAGUS AND MINT FRITTATA - STARTRIBUNE.COM
2008-05-23 Stir in asparagus and cook, stirring, for about 2 minutes. Stir in morels and rhubarb. Cook, stirring, for 3 more minutes. Remove from heat and …
From startribune.com


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