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
POTATO FRITTATA
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pat dry the potatoes and onions.
- In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
- In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
- Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
- Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
- Transfer to a plate and cut into wedges. Sprinkle with parsley.
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 & 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
P-A-C-T FRITTATA (POTATO-ASPARAGUS-CARROT-TOMATO)
Colorful not too eggy frittata. Perfect for brunch ar a light supper. Key here is the patience to NOT turn the potatoes until they are nice and crispy golden. Use a cast iron skillet if at all possible. This wont take so long to do if you can do the veggies while the potatoes are cooking. Enjoy this Ready Set Cook contest recipe!
Provided by LAURIE
Categories Breakfast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In small mixing bowl, beat eggs, parmesan, basil and oregano.
- Season with salt and cayenne pepper to your taste, set aside.
- Cook asparagus and carrots in boiling water until tender crisp, about 5 minutes.
- Dice and set aside.
- In medium skillet, heat 3 TBS olive oil over medium heat.
- Add onion, cover and cook on low til limp, about 10 miuntes.
- Remove lid, turn to medium and add garlic.
- Cook and stir until golden in color, about 5 minutes.
- Add bell pepper and stir until tender about 5 minutes.
- Remove from skillet with slotted spoon and mix with carrots and asparagus.
- Season with salt and pepper to your taste.
- Preheat oven to 350.
- Combine in 12 inch skillet, preferably cast iron and MUST BE OVERPROOF, 2 TBS olive oil and 3 TBS butter.
- Heat over medium heat til hot.
- Add sliced potatoes in layers, overlapping if necessary.
- Reduce to medium low and season with salt and pepper to your taste.
- Cover and cook until potatoes are golden on the bottom at least 15-20 minutes-- PATIENCE.
- Carefully turn potatoes in the pan until the browned one are on top adding the remaining butter.
- Cook for about 5-8 more minutes over medium heat tll the bottom is golden also.
- Spread Ricotta cheese over the potatoes.
- Sprinkle the onion-asparagus-carrot mixture over the ricotta.
- Arrange sliced tomatoes over the other veggies.
- Pour egg mixture over the top.
- Place skillet in oven and bake about 15 minutes until eggs are set.
- Carefully invert frittata on large platter.
- Sprinkle with chives.
- Cut into wedges and serve immediately.
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.;
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 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
TOMATO, GARLIC, AND POTATO FRITTATA
Categories Egg Garlic Potato Tomato Breakfast Brunch Broil Vegetarian Quick & Easy Lunch Pan-Fry Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (light main course) servings
Number Of Ingredients 10
Steps:
- Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Preheat broiler.
- Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
- Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
- Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
- Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
- Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
- Slide onto a platter and cut into 4 wedges.
GARLIC FRITTATA
Make and share this Garlic Frittata recipe from Food.com.
Provided by kzbhansen
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the eggs, milk and parmesan cheese; set aside.
- In large skillet, over medium heat melt butter and saute garlic, onion, sausage, and potatoes for about 5 minutes or until tender.
- Reduce heat to medium.
- Pour egg mixture into pan and cook, without stirring until eggs are almost set.
- Sprinkle cheddar cheese over top of frittata.
- Let cook on top of stove for about 1 minute more.
- Place pan under broiler and broil 6 inches from heat until the top is bubbly and slightly browned.
- Cut in wedgse to serve.
Nutrition Facts : Calories 701.5, Fat 31.8, SaturatedFat 16.5, Cholesterol 437.3, Sodium 660.8, Carbohydrate 70.5, Fiber 8.5, Sugar 4.4, Protein 34.4
ASPARAGUS FRITTATA
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
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
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.
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.
More about "p a c t frittata potato asparagus carrot tomato food"
AUTHENTIC ITALIAN POTATO FRITTATA - THE PETITE COOK™
From thepetitecook.com
BLISTERED ASPARAGUS FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
ASPARAGUS FRITTATA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
25+ BEST FRITTATA RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
POTATO ASPARAGUS FRITTATA RECIPE | LAND O’LAKES
From landolakes.com
ASPARAGUS AND POTATO FRITTATA | WILLIAMS SONOMA
From williams-sonoma.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BEST FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA …
From foodnetwork.ca
ASPARAGUS AND TOMATO FRITTATA - CANADIAN MILITARY FAMILY MAGAZINE
From cmfmag.ca
ASPARAGUS AND TOMATO FRITTATA – GIADZY
From giadzy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love