ASPARAGUS FRITTATA
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 AND HERB FRITTATA
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
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
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS
Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
- Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
- Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
- Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 216 g, Cholesterol 376 g, Fat 16 g, Fiber 1 g, Protein 15 g, Sodium 414 g
ASPARAGUS FRITTATA
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings as a light lun
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F.
- In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
- Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.
ASPARAGUS AND SPINACH FRITTATA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
- In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
- Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
- Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
- Serve warm or at room temperature.
BAKED ASPARAGUS AND CHEESE FRITTATA
DH and I have never eaten, let alone made, a Frittata. "Healthy Life Magazine: Greater Binghamton, NY's Source for Family Health" is a free quarterly found in doctors' offices, grocery stores, etc. The Spring, 2009 issue carried this recipe. DH and I decided to finally take the plunge and were quite pleased with the outcome/taste. He's more of a veggie human than me, but we both love cheese; so, this satisfied both of us.
Provided by Suzie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray.
- Sprinkle w/breadcrumbs, tapping out the excess.
- Snap tough ends off asparagus.
- Slice off the top 2 inches of the tips and reserve.
- Cut the stalks into 1/2 inch slices.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened.
- Add water and the asparagus stalks to the skillet.
- Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry).
- Season with salt and pepper.
- Arrange the vegetables in an even layer in the prepared pan.
- Whisk eggs and egg whites in a medium size bowl.
- Add ricotta, parsley, 1/4 teaspoon salt and pepper; whisk to blend.
- Pour the egg mixture over the vegetables, gently shaking the pan to distribute.
- Scatter the reserved asparagus tips over the top; sprinkle with Gruyere.
- Bake at 325 degrees for 35 minutes (until knife comes out clean).
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 158.8, Fat 8.3, SaturatedFat 3.8, Cholesterol 122.7, Sodium 290.6, Carbohydrate 9.9, Fiber 1.9, Sugar 2.8, Protein 11.8
ASPARAGUS & ZUCCHINI FRITTATA
A yummy frittata. When making this, I've used a herb grinder which has in it a wonderful combination of rosemary and sage, so if you like sage, you may want to add a bit of sage as well. Alternatively, you could add other herbs such as oregano, marjoram or thyme. Obviously you may also use more or less cloves of garlic - depending on your taste preferences.
Provided by bluemoon downunder
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C; sauté onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables.
- Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
- Bake for 40 minutes and serve with salad greens.
Nutrition Facts : Calories 361.4, Fat 19.9, SaturatedFat 4.8, Cholesterol 221, Sodium 175.8, Carbohydrate 33.7, Fiber 7.2, Sugar 6.1, Protein 16.7
FRESH HERB FRITTATA
A very easy way to make breakfast, brunch, or supper for eight. This is wonderful with herbs picked right out of your garden.
Provided by PainterCook
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and water in a bowl.
- Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
- Spray a quiche dish with non-stick spray. Pour egg mixture into it.
- Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
- Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.
Nutrition Facts : Calories 128.9, Fat 9.3, SaturatedFat 4.2, Cholesterol 224.1, Sodium 146, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8, Protein 9.8
EASTER FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND SPRING HERBS
Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
- Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
- Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
- Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
- In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
- Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.
SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS
This comes from a cookbook called "Food to Live By". So far every single recipe I've tried from it has been AMAZING. This one was no exception. I used honey ham deli meat for the ham, egg beaters and soymilk instead of milk.
Provided by PBShakes
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
- Meanwhile, fill a large bowl with water and ice cubes and set aside.
- Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
- Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
- Preheat the broiler and set the rack about 5 inches from the heat source.
- Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
- Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
- Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
- Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.
Nutrition Facts : Calories 427, Fat 28, SaturatedFat 12.6, Cholesterol 610.4, Sodium 1021.5, Carbohydrate 7.3, Fiber 1.1, Sugar 1.8, Protein 35.2
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
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