FRITTATA WITH LEFTOVER GREENS
Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.
Provided by ajhorse21
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
- Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
- Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g
SPRING FRITTATA
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.
Nutrition Facts : Calories 163 calories, Fat 10g fat (4g saturated fat), Cholesterol 158mg cholesterol, Sodium 282mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
FRITTATA WITH SPRING VEGETABLES
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.
Provided by Alex Guarnaschelli
Categories main-dish
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
SPRING VEGETABLE FRITTATA
This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring's finest vegetables, including asparagus, leek, peas, and spinach. Then, it's sprinkled with creamy goat cheese, and fresh herbs!
Provided by Lisa Bryan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
- Then add the asparagus and saute another 1-2 minutes.
- Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
- In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
- Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
- Garnish with additional herbs before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 7 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 213 mg, Sodium 164 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
More about "spring green frittata recipes"
SHEET PAN FRITTATA WITH SPRING GREENS - THE VIEW FROM ...
From theviewfromgreatisland.com
4.5/5 (6)Category Breakfast, BrunchCuisine AmericanEstimated Reading Time 7 mins
- Whisk your eggs together in a large bowl or stand mixer fitted with the balloon whisk. No need to whisk vigorously, just beat them so all the eggs are well broken up and combined. Blend in the Parmesan cheese, chives, salt, pepper, dandelion greens, and cream.
- Take out the hot pan from the oven and add the olive oil to lightly grease. Scatter the asparagus and peas across the surface. Carefully pour the egg mixture over the top, and gently ease it into all four corners. Arrange the baby radishes across the surface, and then add the goat cheese.
- Put the pan in the middle shelf of the oven, close the door, and turn it down to 375F. Bake for about 25 minutes, or until puffed, golden around the edges, and set in the middle. It will just be beginning to pull away from the edges of the pan. Don't over cook these eggs, it's better to take them out sooner than later. If your oven runs hot, pay special attention.
SPRING GREEN VEGAN FRITTATA – FEASTING AT HOME
From feastingathome.com
4.5/5 (11)Total Time 1 hr 15 minsCategory VeganCalories 172 per serving
- Saute leeks in olive oil over medium heat for 5 minutes. Add asparagus and a sprinkle of salt, saute 5 minutes more. Stir in spinach and scallions. Remove pan from the heat.
- In a bowl mix chopped parsley, cilantro, scallions, tarragon, dill, basil and chives. Add cooled asparagus mixture. Set aside.
- In a blender add water first, then chickpea flour, psyllium, hemp seeds, baking powder, sea salt, black pepper, miso, dijon, lemon juice, garlic, and turmeric. Blend until silky smooth.
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (118)Total Time 30 minsCategory Breakfast
- Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
- Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
SPRING GREENS FRITTATA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 1Total Time 30 minsCategory Lunch
- Heat oil in a small oven-proof frypan over medium heat. Add vegetables and saute for three to five minutes until soft and lightly golden. Stir in the lemon zest and season. Pour over the whisked eggs and sprinkle the top with feta.
- Turn heat to low, cook frittata for five to six minutes then transfer to the grill for a futher two to three minutes until lightly golden on top and cooked through.
SPRING GREEN FRITTATA RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 10-14Estimated Reading Time 1 minAuthor Lisa FeatherbyTotal Time 35 mins
- Preheat oven to 200°C. Blanch peas and asparagus until just tender (2 minutes). Drain, then refresh and drain well.
- Whisk eggs and 2 tsp water in a bowl to combine. Add herbs, season to taste, and stir well to combine.
- Grease a 20cm x 30cm lamington tin and line with baking paper, then place in oven until hot. Drizzle with oil, then spread evenly with peas and asparagus and top with zucchini flowers, Pour egg mixture into tin and bake until firm and cooked through (18-22 minutes). Cool, then cut into large pieces.
SPRING GREEN FRITTATA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Frittata RecipesCalories 214 per servingTotal Time 25 mins
- Preheat broiler. In a small bowl combine the eggs, egg whites, milk, chives and pepper: stir in 2 tablespoons of the cheese.
- In an 8-inch nonstick broiler proof skillet heat oil over medium. Add asparagus and green onions; cook and stir 2 minutes. Add spinach and garlic; cook 30 seconds or just until spinach is wilted.
- Pour egg mixture into skillet; reduce heat to low. Cook, covered, 10 to 12 minutes or until nearly set. Sprinkle with remaining 2 tablespoons cheese.
- Place skillet under broiler 4 to 5 inches from heat. Broil 1 minute or just until top is set and cheese is melted. Top with tomato.
SPRING GREEN FRITTATA RECIPE | THE FULLEST
From thefullest.com
SPRING GREEN FRITTATA - THE NOURISHING GOURMET
From thenourishinggourmet.com
SPRING GARDEN FRITTATA RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Heat olive oil and butter in a medium (9- or 10-inch) ovenproof skillet over medium heat. Add potatoes, and cook, stirring occasionally, about 6 minutes or until potatoes are slightly tender and brown. Add onions, and sauté about 1 minute or until slightly wilted and translucent.
SAUTéED SPRING GREENS AND MANCHEGO FRITTATA RECIPE - GRACE ...
From foodandwine.com
5/5 Total Time 30 minsServings 6
- Preheat the broiler and position a rack 6 inches from the heat. In a large bowl, whisk the eggs with the Manchego and fold in the greens. Season with salt and pepper.
- In a large ovenproof nonstick skillet, heat the oil. Add the eggs and cook over moderate heat until they’re lightly browned and nearly set on the bottom and side, about 3 minutes. Broil for 1 to 2 minutes, until the eggs are set and lightly browned on top. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.
BEST FRITTATA RECIPE - HOW TO MAKE SPRING GREENS MATZO ...
From goodhousekeeping.com
Servings 6Estimated Reading Time 1 minCategory Breakfast, Main Dish
HOW TO MAKE LEEK AND SPRING ONION FRITTATA | HEALTH.COM
From health.com
Total Time 30 minsCalories 263 per serving
- Preheat oven to 350°F. Rinse leek halves under cold water, separating layers and rubbing leaves to remove any grit trapped between layers. Pat dry thoroughly. Cut each leek half crosswise into 2- to 3-inch pieces. Heat oil in a 10-inch nonstick ovenproof skillet over medium. Add leek pieces, cut side down, and spring onion; cook, covered, until bottoms are deeply browned and leek pieces are tender, 8 to 10 minutes. Remove from heat. Carefully remove mixture from skillet, taking care to keep leek pieces intact, and transfer to a plate.
- Pour egg mixture into skillet; cook over medium, gently stirring often, until eggs form large curds, about 1 minute. Remove from heat. Arrange leek mixture, browned sides facing up, on top of egg mixture in skillet. Sprinkle evenly with cheese. Transfer skillet to oven and bake until center is just set, 10 to 12 minutes. Run a rubber spatula around edge of frittata to loosen from skillet; slide frittata onto a plate. Cut into 4 pieces, and serve.
BEST CHEESY FRITTATA WITH SPRING GREENS AND SHALLOTS
From countryliving.com
Cuisine AmericanCategory ダイエット, BrunchServings 8Total Time 55 mins
- Season with salt and pepper. Heat oil and butter in a 10-inch nonstick oven-safe or cast-iron skillet over medium heat.
HOW TO MAKE THE BEST SPRING VEGETABLE FRITTATA - EARTH ...
From earthechofoods.com
Servings 4-6Category <P>Breakfast</P>
SIMPLE SPRING FRITTATA RECIPE WITH ASPARAGUS AND GOUDA
From kitchencounterchronicle.com
Cuisine American, Canadian, FrenchEstimated Reading Time 5 minsCategory Breakfast, Brunch, Dinner, LunchTotal Time 30 mins
25+ SUNDAY BRUNCH RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
Author Eatingwell
SPRING VEGETABLE FRITTATA RECIPE | GET CRACKING
From eggs.ca
Servings 8Total Time 35 minsCategory DinnerCalories 150 per serving
SPRING GREEN FRITTATA | SEASONAL RECIPES | HARRIS FARM ...
From harrisfarm.com.au
SPRING GREEN FRITTATA | RECIPE IN 2021 | FRITTATA RECIPES ...
From pinterest.com
ARTICHOKE LEEK FRITTATA RECIPE : DOWNLOAD COOKING ...
From pioneerwomanlogo.blogspot.com
TOMATO AND GREEN ONION FRITTATA | CANADIAN LIVING
From canadianliving.com
SPRING GREEN FRITTATA | RECIPES, MEALS, MEDITERRANEAN DIET ...
From pinterest.ca
SPRING GREEN VEGAN FRITTATA | FEASTING AT HOME – EASY COOKERY
From easy-cookery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love