Asparagus And Spinach Frittata Recipe 445 Food

SPINACH AND ASPARAGUS FRITTATA

Steps:

• In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
• Now preheat the oven to 400°F/200°C.
• Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
• In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
• Bake for 15 minutes or until the eggs are set.
• Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

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.

EASY ASPARAGUS FRITTATA

Steps:

• Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
• Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
• Invert frittata onto a plate and garnish with parsley.

SPINACH AND ASPARAGUS FRITTATA

Steps:

• In a saute pan heat 1 tablespoon oil. Add spinach and garlic and saute until spinach is wilted and much of its liquid has evaporated. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
• In a large bowl beat eggs, cream, salt and pepper. In a large saute pan heat 3 tablespoons oil. Add half of beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
• As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done. When you insert a wooden toothpick and it comes out clean, it's done.

ASPARAGUS FRITTATA

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.

SPINACH AND ASPARAGUS FRITTATA

Steps:

• Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes. Place under broiler for 2 minutes until top is golden brown. Cut into slices or 1-inch squares for appetizers.

SPINACH FRITTATA

Steps:

• Preheat the oven to broil.
• In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
• In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
• Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

ASPARAGUS FRITTATA

Steps:

• Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
• Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

ASPARAGUS AND SPINACH FRITTATA

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.

ASPARAGUS, SPINACH, AND FETA FRITTATA

Steps:

• Preheat oven to 350°F.
• Whisk together egg whites, eggs, and soy milk. Set aside.
• In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
• Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
• Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.

SPINACH ASPARAGUS FRITTATA

Steps:

• Whisk eggs and add in salt and pepper to taste; set aside. Heat olive oil on medium heat in an oven proof pan. Add in onion and cook for 5 minutes. Add in asparagus and cook for additional 5 minutes. Add spinach and saute until wilted. Add eggs and stir around until they pull away from the sides of the pan. Place pan in oven to broil on low until the eggs are set. Plate immediately and add additional grated parmesan if desired.