Spring Green Frittata Recipes

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FRITTATA WITH LEFTOVER GREENS



Frittata with Leftover Greens image

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

5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped red onion
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grape tomatoes, halved
1 cup cooked Swiss chard (thawed if frozen)
¼ cup grated Parmesan cheese

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



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

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

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



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.

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.

SPRING VEGETABLE FRITTATA



Spring Vegetable Frittata image

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

10 large eggs
½ cup yogurt (or dairy-free yogurt)
2 tablespoons olive oil
1 leek (white and light green parts chopped)
½ pound thin asparagus (trimmed and cut into 1/2-inch pieces)
1 cup frozen peas
1 cup (packed) baby spinach
salt and pepper (to taste)
4 ounces goat cheese (or feta/other cheese)
Optional garnish: fresh dill, and parsley

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

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