Spring Frittata

SPRING FRITTATA



Spring Frittata image

With roasted veggies, asiago cheese and plenty of dill, this frittata is packed with spring flavors. It looks impressive, but it's really a snap to make. -Diane Higgins, Tampa, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup chopped leek (white portion only)
1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
1 cup shredded Asiago cheese
4 eggs
1 cup egg substitute
1/4 cup fat-free milk
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
Calories 163 calories
Fat10g fat (4g saturated fat)
Cholesterol158mg cholesterol
Sodium282mg sodium
Carbohydrate4g carbohydrate (3g sugars
Fiber1g fiber)
Protein14g protein.

Steps:

  • In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.

SPRING FRITTATA



Spring Frittata image

Tender-crisp asparagus and bright-red bell peppers flavor this easy egg dish. A gentle flip at the end of cooking turns both sides golden brown.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 6

4 teaspoons olive oil
1/2 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
1 small red bell pepper, thinly sliced
2 cartons (8 oz each) fat-free cholesterol-free egg product (2 cups) or 8 eggs, lightly beaten
1 tablespoon finely chopped fresh basil
1/4 teaspoon salt
Calories80
Carbohydrate4 g
Cholesterol0 mg
Fiber1 g
Protein7 g
SaturatedFat1/2 g
ServingSize1 Serving
Sodium260 mg
Sugar2 g
TransFat0 g

Steps:

  • In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
  • In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.

SPRING VEGETABLE FRITTATA FOR MOTHER



Spring Vegetable Frittata for Mother image

It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.

Recipe From allrecipes.com

Provided by Chef John

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 large leek (white part only), chopped
1 teaspoon salt, divided, or as needed
1 jalapeno pepper, seeded and diced
1 ½ cups (1/2-inch) sliced zucchini
1 ½ cups (1/2-inch) pieces asparagus
1 cup baby spinach
1 ½ cups sliced cooked potatoes
12 large eggs
1 pinch cayenne pepper
½ teaspoon freshly ground black pepper
4 ounces crumbled goat-milk feta cheese, divided
Calories315.4 calories
Carbohydrate19.2 g
Cholesterol388.8 mg
Fat18.7 g
Fiber3 g
Protein18.3 g
SaturatedFat6.6 g
Sodium764.8 mg
Sugar3.8 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
  • Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
  • Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

SPRING PEA FRITTATA



Spring Pea Frittata image

Recipe From epicurious.com

Categories     Egg     Vegetable     Breakfast     Brunch     Bake     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Mint     Spring     Cookie     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt and freshly ground black pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
  • 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
  • 4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
  • 5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

FRITTATA WITH SPRING VEGETABLES



Frittata with Spring Vegetables image

Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.

Recipe From foodnetwork.com

Provided by Alex Guarnaschelli

Categories     main-dish

Time 43m

Yield 6 to 8 servings

Number Of Ingredients 15

8 whole eggs
2 tablespoons heavy cream
2 dashes hot sauce, such as Tabasco
Splash Worcestershire sauce
Kosher salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
16 stalks pencil asparagus, stems trimmed off
4 ounces Brie or taleggio cheese, larger parts of rind removed, cut into slices
4 ounces goat cheese, cut into rounds or crumbled into small pieces
2 cups arugula, stemmed, washed and dried
1/4 cup grated Parmesan
2 scallions, sliced into thin rounds (white and green parts)
1 cup cherry tomatoes, washed, dried and halved
1/2 lemon, juiced
Simple green salad, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
  • Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
  • Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
  • Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.

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