ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
Categories Egg Pepper Vegetable Breakfast Brunch Bake Easter Vegetarian Dinner Lunch Buffet Asparagus Zucchini Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 as part of a brunch menu
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
- Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
- Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
- In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
BELL PEPPER AND ZUCCHINI FRITTATA
Make and share this Bell Pepper and Zucchini Frittata recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
- In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
- In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
- Sprinkle the remaining 1/3 cup Parmesan over the top.
- (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
- Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
- Enjoy!
ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
EASY ASPARAGUS FRITTATA
I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.
Provided by Marianne
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g
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
PEPPERS AND ASPARAGUS FRITTATA
Steps:
- Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
- Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.
ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA
Packed full of colorful vegetables, this Asparagus, Zucchini, and Yellow Pepper Frittata is a fresh-flavored, low-cal baked egg dish perfect to serve for brunch -- or anytime of the day.
Provided by Annacia
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 2-quart rectangular baking dish; set aside.
- If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
- In a saucepan, bring about 1 inch water to boiling.
- Add asparagus, pepper strips, and onion; bring just to boiling.
- Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
- Drain well, reserving some asparagus tips for garnish.
- Spread asparagus-pepper mixture evenly in baking dish.
- Layer zucchini slices over.
- Combine eggs, half-and-half, parsley, basil, salt, and pepper.
- Pour over vegetables in baking dish.
- Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
- Let stand 10 minutes before serving.
- Garnish each serving with asparagus tips, if desired.
Nutrition Facts : Calories 156.4, Fat 9.6, SaturatedFat 4.2, Cholesterol 243.7, Sodium 468.3, Carbohydrate 7.4, Fiber 2.3, Sugar 2.5, Protein 11.1
SLOW-COOKER ASPARAGUS AND ZUCCHINI FRITTATA
The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well-the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.
Provided by Beth Hensperger
Time 1h40m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a medium-size skillet, heat the oil over medium-high heat and add the shallots, asparagus, and zucchini. Cook for a few minutes, just so the asparagus begins to be tender and the zucchini browns a bit. Remove from the heat and set aside to cool for 10 minutes. Coat the bottom and 2 inches up the sides of the slow cooker with nonstick cooking spray. Transfer the cooled vegetables to the crock.
- In a medium-size bowl, whisk together the eggs, Parmesan, and basil. Add some salt and a few turns of black pepper. Pour into the crock and stir to mix with the vegetables. Cover and cook on high for 60 to 70 minutes, until the frittata is set and the tip of a knife inserted into the center comes out clean. Do not overcook or else the eggs will become too firm. Cut into 4 sections and lift out with a spatula to plates. Serve immediately.
- Substitute the asparagus with 1 (10-ounce) package defrosted frozen artichoke hearts, thawed and coarsely chopped, plus 1 cup frozen peas, thawed.
- Substitute the asparagus with 1/2 pound broccoli florets, chopped into bite-size pieces (about 2 cups).
- On top of the vegetables, make a layer of 1 to 2 cups diced ham, or 8 slices cooked center-cut bacon, crumbled, or 8 slices Canadian bacon, or 6 thin slices prosciutto, chopped.
- Add a top layer of thinly sliced mozzarella, fontina, white American, or provolone cheese.
YELLOW SQUASH FRITTATA
Make and share this Yellow Squash Frittata recipe from Food.com.
Provided by Zaney1
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
- Saute squash in butter until tender-crisp.
- Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
- Pour egg mixture over squash.
- Cook until eggs are cooked and puffy.
Nutrition Facts : Calories 211.5, Fat 15.2, SaturatedFat 7.2, Cholesterol 339.7, Sodium 370.3, Carbohydrate 4.7, Fiber 1.3, Sugar 2.7, Protein 14.4
BELL PEPPER FRITTATA
Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.
Provided by LonghornMama
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
- Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
- Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
- Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
Nutrition Facts : Calories 439.7, Fat 30, SaturatedFat 14.2, Cholesterol 205.8, Sodium 1065.7, Carbohydrate 25.5, Fiber 3.2, Sugar 7.6, Protein 18.7
RED PEPPER, ZUCCHINI AND FETA FRITTATA
Make and share this Red Pepper, Zucchini and Feta Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick oven-proof skillet, heat the oil with butter over medium heat.
- Add in onion, zucchini and garlic; saute for about 5 minutes or until softened (do not remove from skillet).
- In a large bowl whisk eggs with whipping cream or table cream, salt and pepper.
- Add in the chopped red bell pepper and pinch of dill; pour into the skillet, and reduce the heat to med-low.
- Sprinkle the feta cheese and olive slices over the frittata; cook for about 8 minutes or until the bottom is golden brown and the frittata is set (don't overcook!).
Nutrition Facts : Calories 398.4, Fat 32.3, SaturatedFat 13.9, Cholesterol 473.4, Sodium 702.7, Carbohydrate 8.5, Fiber 1.6, Sugar 5, Protein 19.1
ASPARAGUS AND RED PEPPER FRITTATA
What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. -Toni Donahue, Westerville, Ohio
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 370mg cholesterol, Sodium 692mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
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- Preheat the oven to 325°. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.
- In a large bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.
- In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top and garnish with the zucchini blossoms, if using. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set. Let cool slightly, transfer to a platter, cut into wedges and serve.
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