POTATO & ASPARAGUS FRITTATA
Basil Potato & Asparagus Frittata | Perfect for breakfast, brunch, or even when you're in need of a quick & easy dinner! | Gluten Free + Vegetarian
Provided by Sarah
Categories Breakfast & Brunch
Time 30m
Number Of Ingredients 10
Steps:
- Add the chopped potatoes to a small cooking pot, cover with water and bring to a boil. Cook over a medium-high heat for 6-8 minutes or until the potatoes are tender. Drain the water and then pat dry.
- Preheat the oven to broil.
- Put a tablespoon of olive oil in a large skillet (about 10 inches in diameter) over a medium high-heat. When hot, add the onion. Sprinkle with salt & pepper and cook until soft, about 5 minutes. Add the chopped asparagus and boiled/dried potatoes and cook another 2-3 minutes.
- Meanwhile, beat the eggs in a mixing jug. Add in the salt, pepper & parmesan. Pour the egg mixture over the top of the veggies. Sprinkle the goats cheese and the basil over the top of the eggs.
- Let the frittata cook undisturbed for 7-10 minutes, until the eggs are just about set. Place the frittata in the oven about 5 to 7 inches from the heat and broil until the eggs puff and are just set and the cheese is golden brown, about 2-3 minutes.
- Serve hot, warm or at room temperature. Leftovers can be kept in an airtight container for up to 4 days.
Nutrition Facts : Calories 76 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize slice, Sodium 297 grams sodium
ASPARAGUS & NEW POTATO FRITTATA
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
- Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
- Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
ASPARAGUS FRITTATA
Steps:
- Cook shallots in butter: Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes.
- Add asparagus: and cook for an additional 3 minutes.
- Add egg mixture: Beat the eggs, ricotta cheese together, and salt, stir in the chives and tarragon. Pour the egg mixture into the pan and cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat oven broiler.
- Top with cheese and broil: Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. (Be very careful with the hot pan handle! I usually ice down the handle of any long handled pan I take out of the oven so that no one mistakenly tries to pick up the pan by the hot handle.) Links: Spinach Fritta Frittata with Asparagus, Tomato, and Fontina Cheese - from Andrea at Rookie Cookery
Nutrition Facts : Calories 378 kcal, Carbohydrate 11 g, Cholesterol 340 mg, Fiber 3 g, Protein 26 g, SaturatedFat 14 g, Sodium 638 mg, Sugar 4 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
ASPARAGUS & CHEESE FRITTATA
Steps:
- Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 325 calories, Fat 22g fat (9g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
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, FINGERLING POTATOES AND SHALLOT FRITTATA
We love asparagus and I enjoy the fingerling potatoes. So when I came across this recipe for frittata, I thought I'd give it a try this Spring. If you can't find fingerling potatoes, you can easily substitute small red potatoes, Yukon gold or even small all-purpose potatoes. This recipe is from Pompeian Olive Oil
Provided by Charlotte J
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°.
- In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat.
- When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often.
- Transfer the mixture to a colander, drain well and set aside.
- In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended.
- Fold in the reserved asparagus and the potato/shallot mixture.
- Add the remaining olive oil to the skillet and set over medium heat.
- When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs.
- Cook for 1 to 2 minutes or until the bottom is just set.
- Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned.
- Remove the frittata from the oven.
- Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter.
- Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.
Nutrition Facts : Calories 381.4, Fat 24.6, SaturatedFat 7.4, Cholesterol 343.2, Sodium 313.6, Carbohydrate 22.7, Fiber 3.5, Sugar 2.5, Protein 17.7
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
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, 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
ASPARAGUS AND POTATO FRITTATA
From Weight Watchers, "Make it in Minutes" -- 4 Points per serving. Served at room temp, usually.
Provided by GotsaLuvMe
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350f.
- Put potato in saucepan and cover with water by 3 inches. Cover pan and bring to boil over high heat; boil 5 minutes.
- Add asparagus and boil an additional 2 minutes.
- Drain and set aside to cool.
- Combine whole eggs and egg whites, milk, salt, baking powder, and three tablespoons of the parmesan cheese in a bowl. Mix in the potato and asparagus.
- Heat an oven proof nonstick pan, spray with nonstick spray and add the onion.
- Cook, stirring occasionally for two minutes.
- Add the egg mixture and reduce heat to medium.
- Cover and cook until almost set, about ten minutes.
- Uncover the skillet and sprinkle remaining parmesan cheese.
- Transfer to the oven to cook for about five minutes, until browned.
- Invert onto a plate and cut into wedges prior to serving.
Nutrition Facts : Calories 197.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 217.6, Sodium 567.9, Carbohydrate 17.4, Fiber 3.3, Sugar 5.2, Protein 17
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