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
FENNEL FRITTATA
This frittata version is but one of the many you could do.
Provided by Mariela Alvarez Toro
Categories Side
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. To clean fennel, separate the bulb from the stalks by cutting with a sharp knife an inch below the point where they split up. Save fronds for later use. Cut base off. Check for any bruises the bulb might have, clean with vegetable peeler or remove the outer layer if necessary. Cut bulb into quarters and slice thinly. Slice shallots and brussels sprouts. Set aside.
- Drizzle a tablespoon of olive oil onto a hot pan. Add shredded vegetables. Set temperature to medium. Add cumin and a pinch of salt, Sautee for five minutes, or until vegetables begin to soften. Add a sprinkle of water or oil if pan becomes dry as vegetables cook. Whisk eggs and pour over vegetables. Reduce temperature to low. Add fennel leaves. Cook for five minutes. Transfer to oven and bake for 10-15 minutes. Eggs should ne slightly runny, but set. Transfer to a plate. Garnish with leftover fennel leaves. Serve as slices along a nice green salad. PS. Leftovers are great for lunch. Enjoy!
ASPARAGUS AND PARMESAN FRITTATA
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
- Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
- Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!
FRITTATA WITH FENNEL-SPICED PORK AND ASPARAGUS
Provided by The Epicurious Test Kitchen
Categories Pork Breakfast Brunch Kid-Friendly Quick & Easy Parmesan Asparagus Beet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
- Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
- Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
- Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
- Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.
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.
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
ASPARAGUS AND HERB FRITTATA
This also makes a beautiful appetizer, cut into diamonds.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 8
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
- Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
- Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
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.;
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.
FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG
Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .
Provided by Jill Santopietro
Categories Pasta Low Fat Vegetarian Kid-Friendly High Fiber Dinner Lunch Walnut Asparagus Beet Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
- Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
- Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
- Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
- Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
- Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
- Do Ahead
- Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.
Provided by seahorse73
Categories Breakfast
Time 25m
Yield 6 serving(s)
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.
SPINACH, FENNEL, AND ZUCCHINI FRITTATA
This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.
Provided by Kim
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g
FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN
Nice breakfast or brunch treat. If you substitute table salt for the kosher salt, make sure to decrease the amount.
Provided by little_wing
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler.
- Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat.
- Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
- Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
- Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
- Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
- Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
- Set aside for about 5 minutes before unmolding.
- Slip the frittata out of the pan onto a cutting board, cut into wedges.
- Serve warm or room temperature.
Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 5, Cholesterol 39.2, Sodium 1686.5, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 36.4
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ITALIAN FRESH ASPARAGUS FRITTATA
From anitalianinmykitchen.com
5/5 (3)Total Time 30 minsCategory Breakfast, Lunch, Main DishCalories 173 per serving
- In a medium size frying pan (the best non stick you have) add 2 tablespoons olive oil, the chopped asparagus, onion, pancetta (if using), salt, parsley and water, mix, cover and cook on low to medium heat until asparagus is tender and water has evaporated, (using a fork coarsely mash the asparagus mixture).
- In a small bowl add the eggs and beat well with a fork (this should be done just before adding to the asparagus mixture). Add egg mixture to the hot asparagus mixture, and with a wooden spoon mix to combine. Let cook for approximately 10 minutes (moving the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the plate
- Drizzle a little olive oil onto the frying pan and slide the frittata back into the frying pan, cook for approximately another 10 minutes. Serve immediately. Enjoy!
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