ASPARAGUS FRITTATA
Use wild or thin asparagus such as sprue - the spears from the first picking.
Provided by Andy Harris
Categories Light meals Jamie Magazine Vegetables Mains Quick fixes Breakfast
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 180ºC/gas 4.
- Beat the eggs with a little sea salt and black pepper.
- Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.
- Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
- Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.
Nutrition Facts : Calories 417 calories, Fat 33.9 g fat, SaturatedFat 10.9 g saturated fat, Protein 26.4 g protein, Carbohydrate 3.6 g carbohydrate, Sugar 3.4 g sugar, Sodium 0.9 g salt, Fiber 3 g fibre
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.
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:
- Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
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 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.
FRITTATA
For a tasty breakfast or brunch, fry up Alton Brown's easy Frittata recipe, loaded with asparagus and country ham, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to broil setting.
- In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
- Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
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
EASY ASPARAGUS
Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
Provided by Beckerkorn
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
- Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g
ASPARAGUS AND HAM FRITTATA
Make and share this Asparagus and Ham Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees.
- Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
- Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
- Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.
LEEK AND ASPARAGUS FRITTATA
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
FETA ASPARAGUS FRITTATA
Steps:
- Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly., In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese., Bake until eggs are completely set, 7-9 minutes.
Nutrition Facts : Calories 425 calories, Fat 31g fat (12g saturated fat), Cholesterol 590mg cholesterol, Sodium 1231mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
ASPARAGUS FRITTATA
Asparagus, crispy bacon and cheese frittata
Provided by xjamjamx
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
- Fry the bacon until crispy, then drain.
- Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
- Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
- Sprinkle with bacon and cook gently for another 4 minutes.
- Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
- Optional - Add Salad
ROASTED ASPARAGUS FRITTATA
Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days. This was the favorite, and frankly, the uber-favorite was this in a sandwich. More spring recipes.
Provided by Mark Bittman
Categories for two, quick, roasts, vegetables, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
- Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
- Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
- When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
- Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams
BACON AND ASPARAGUS FRITTATA
My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
ASPARAGUS FRITTATA
Found a recipe similar to this while looking for diabetic dishes and tweaked it; super yummy and no added salt and low in calories per serving! You can serve with sourdough or 100% wheat bread.
Provided by kelkel247
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
- Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
- Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 4.9 g, Cholesterol 123.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 304.4 mg, Sugar 3.3 g
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 AND MUSHROOM FRITTATA
This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.
Provided by MAGGIDEW
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
- In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g
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
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