Emmentaler And Asparagus Frittata Food

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EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

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

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

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

CLASSIC ASPARAGUS FRITTATA



Classic Asparagus Frittata image

This frittata takes only six ingredients usually found on hand. It's so easy to put together. Though I've only made it with Jarlesberg Swiss, you can use your favorite cheese(s) such as fontina, mozzarella, provolone, jalapeno jack, asiago; or a combination of a couple. I increase the olive oil to a tablespoon. Recipe from Simply Recipes online.

Provided by Kathy228

Categories     Savory Pies

Time 27m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
1 small onion, thinly sliced
1/4-1/2 teaspoon sea salt
3/4-1 lb asparagus, cut into 1-inch diagonal lengths
4 large eggs, lightly beaten
1 cup shredded gruyere

Steps:

  • Heat olive oil in a 10-inch oven-proof frying pan.
  • Add onions and salt and cook until onions are soft, about 3-mins.
  • Add asparagus. Cover and reduce heat to med-low.
  • Cook until asparagus are barely tender, 5-6 minutes.
  • ** preheat broiler while asparagus are cooking.
  • Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins.
  • Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes.
  • Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.

Nutrition Facts : Calories 231, Fat 16.1, SaturatedFat 7, Cholesterol 241.2, Sodium 318.6, Carbohydrate 5.8, Fiber 1.9, Sugar 2.3, Protein 16.5

ASPARAGUS FRITTATA



Asparagus Frittata image

Make and share this Asparagus Frittata recipe from Food.com.

Provided by Terese

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

16 stalks asparagus
butter
olive oil
8 large free-range eggs
4 tablespoons parmesan cheese, grated
4 tablespoons cream
salt and pepper

Steps:

  • Preheat oven to 180°C (350°F).
  • Trim and wash the asparagus and cut into small pieces.
  • Fry in butter and a touch of olive oil, gently until soft.
  • Use a pan that you can place in the oven.
  • Crack the eggs into a bowl, and mix with parmesan cheese, cream, salt and pepper.
  • When well mixed pour over the asparagus.
  • Stir gently with a fork over a low flame, until you see the bottom of the frittata beginning to form.
  • At this point place the pan in the oven where the frittata will cook in about 10 minutes, try not to overcook.
  • Remove from the oven, run a spatula around the edges of the pan, tip it upside-down on a tray and then upside-down again onto a suitable plate.

Nutrition Facts : Calories 261.1, Fat 16.1, SaturatedFat 7, Cholesterol 393.1, Sodium 257.1, Carbohydrate 11.2, Fiber 4.8, Sugar 3.5, Protein 20.6

ASPARAGUS FRITTATA



Asparagus Frittata image

A recipe considerably adapted from a 1998 Home Beautiful magazine. A very tasty not too 'eggy' frittata. Serve this with a fresh carrot salad - suitable for vegetarians as well. The original recipe called for strong blue cheese, however I substituted a tasty cheese. Additions such as mushrooms and red capsicum makes this even better.Can also be baked in a pre-heated hooded barbecue.

Provided by Good Looking Cooking

Categories     Vegetable

Time 45m

Yield 1 frittata, 12 serving(s)

Number Of Ingredients 13

4 bunches asparagus
4 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon dried sweet marjoram
1/2 teaspoon garlic powder
200 g cheddar cheese
4 tablespoons fresh parmesan cheese, grated
1 cup self raising flour
60 g butter, melted
5 eggs
1 cup milk
1 teaspoon cracked pepper
2 -4 spring onions, chopped

Steps:

  • Lightly steam the asparagus, until tender, but not mushy.
  • Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
  • Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
  • Pour on the batter and sprinkle with chopped spring onion.
  • Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
  • Sprinkle the parmesan over the top after 20 minutes of baking.
  • Serve warm or cold.
  • Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
  • Note: This recipe can be succesfully halved, using 3 eggs.

Nutrition Facts : Calories 230.3, Fat 13.4, SaturatedFat 7.6, Cholesterol 110.4, Sodium 233.6, Carbohydrate 16.5, Fiber 3.7, Sugar 2.4, Protein 13.3

ASPARAGUS FRITTATA



Asparagus Frittata image

Make and share this Asparagus Frittata recipe from Food.com.

Provided by cookiedog

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb asparagus, trimmed
3 tablespoons butter
6 eggs
1/2-3/4 cup grated cheese, such as cheddar cheese
salt

Steps:

  • Preheat oven to 350°F Bring a large skillet of salted water to a boil.
  • Cook asparagus in boiling water until just tender.
  • Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
  • Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
  • When butter is melted, reduce heat to medium-low and add eggs to skillet.
  • Cook until bottom is set, about 5-7 minutes.
  • Transfer skillet to oven and bake until top is set. Or broil for a brown top.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 242.8, Fat 19.4, SaturatedFat 10, Cholesterol 310.9, Sodium 326.9, Carbohydrate 4, Fiber 1.1, Sugar 1, Protein 13.7

SARAH MCLACHLAN'S ASPARAGUS FRITTATA



Sarah McLachlan's Asparagus Frittata image

Make and share this Sarah McLachlan's Asparagus Frittata recipe from Food.com.

Provided by Lennie

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

5 stalks fresh asparagus
8 large eggs, beaten
1/4 cup milk
1/8 teaspoon ground nutmeg
salt & freshly ground black pepper
1 medium onion, sliced
2 teaspoons canola oil
6 fresh button mushrooms, sliced
1 cup fresh spinach, chopped
2 roma tomatoes, chopped (plum)
1/4 lb mozzarella cheese, shredded
1 bunch basil, thinly sliced

Steps:

  • Preheat oven to 350 F (180 C).
  • Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
  • Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
  • In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
  • Add spinach and cook until completely wilted.
  • Add chopped tomatoes.
  • Pour egg mixture into skillet; stir briefly.
  • Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
  • Serves 4 generously.

Nutrition Facts : Calories 288.2, Fat 19.3, SaturatedFat 7.4, Cholesterol 447.5, Sodium 334.7, Carbohydrate 7.7, Fiber 1.5, Sugar 3.7, Protein 21

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