SPINACH AND ASPARAGUS FRITTATA
Steps:
- In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
- Now preheat the oven to 400°F/200°C.
- Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
- In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
- Bake for 15 minutes or until the eggs are set.
- Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.
Nutrition Facts : Calories 304 kcal, Carbohydrate 9 g, Protein 16 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 227 mg, Sodium 555 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
RECIPE FOR ITALIAN MUSHROOM, ASPARAGUS AND SPINACH FRITTATA
An Italian frittata is neither scrambled eggs nor omelet, so resist the urge to take a fork to stir the cooking eggs or raise the heat. Low in fat and high in iron and minerals, this frittata gets its health benefits from egg whites and fresh vegetables. The frittata enjoys a slow cook with all ingredients firming up at the same time. Pan cooking gives the bottom a chance to brown, while its time in the oven creates a firm yet custardy interior. Save some slices for a cold lunch.
Provided by AdventHealth
Number Of Ingredients 1
Steps:
- Preheat oven to 350˚F.
- Follow prep technique next to each ingredient.
- Mix the eggs with the salt and pepper in a small bowl.
- In an oven-safe skillet coated with nonstick cooking spray sauté the mushrooms, adding water to avoid sticking. Follow with the onions, garlic, tomatoes, Italian seasoning and the steamed asparagus. Add the basil and half the egg mixture. Then add spinach and the rest of the egg mixture. As soon as the mixture starts to set, place the skillet in the oven and bake for seven minutes or until eggs are firm.
Nutrition Facts : @id https, Calories Calories, Carbohydrate Carbohydrates, Cholesterol Cholesterol, Fat Fat, Fiber Tree nut-free, Protein Protein, SaturatedFat Saturated Fat, Sodium Sodium, Sugar Vegetarian
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
ASPARAGUS AND MUSHROOM FRITTATA
This frittata combines two of my favourites vegetables, asparagus and mushrooms. You can serve it for brunch or for a light dinner with a salad.
Provided by Irmgard
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
- With a slotted spoon, remove to a bowl and set aside.
- Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
- Combine the eggs, parsley and pepper; pour into the skillet.
- Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
- Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
- Sprinkle with the mozzarella, then with the Parmesan.
- Broil until the cheese melts and is lightly browned.
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
SPINACH AND ASPARAGUS FRITTATA
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saute pan heat 1 tablespoon oil. Add spinach and garlic and saute until spinach is wilted and much of its liquid has evaporated. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
- In a large bowl beat eggs, cream, salt and pepper. In a large saute pan heat 3 tablespoons oil. Add half of beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
- As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done. When you insert a wooden toothpick and it comes out clean, it's done.
SPINACH AND ASPARAGUS FRITTATA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes. Place under broiler for 2 minutes until top is golden brown. Cut into slices or 1-inch squares for appetizers.
ASPARAGUS AND SPINACH FRITTATA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
- In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
- Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
- Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
- Serve warm or at room temperature.
SPINACH FRITTATA
Steps:
- Preheat the oven to broil.
- In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
- In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
- Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.
SPINACH MUSHROOM FRITTATA
This is an excellent dish for a brunch or a light Sunday night dinner. Tastes great and very quick and easy to prepare.
Provided by Marie
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook spinach, drain and squeeze out excess water.
- Saute mushrooms and onion in butter in a large skillet until tender.
- Beat eggs, salt and pepper together and stir in spinach.
- Pour over mushroom mixture.
- Cook over low heat until eggs are set, about 7 minutes.
- Sprinkle with Parmesan cheese.
- Broil 6" from heat for about 3 minutes.
- Cut in wedges to serve.
- Note: You will need a skillet with a flameproof handle or wrap layers of aluminum foil around wooden handle before placing in oven.
ASPARAGUS, SPINACH, AND FETA FRITTATA
from "today i ate..." - http://todayiateck.blogspot.com/2010/06/asparagus-spinach-and-goat-cheese.html
Provided by ellie3763
Categories Breakfast
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Whisk together egg whites, eggs, and soy milk. Set aside.
- In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
- Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
- Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.
Nutrition Facts : Calories 196.8, Fat 11.7, SaturatedFat 5.7, Cholesterol 112.2, Sodium 504.7, Carbohydrate 7.1, Fiber 2, Sugar 3, Protein 16.6
ASPARAGUS AND SPINACH FRITTATA
This tasty veggie frittata is short on prep time, long on sustenance.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees with rack in middle position.
- Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.
- Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.
- Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
- Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata.
SPINACH ASPARAGUS FRITTATA
Great for breakfast, lunch or dinner. Full of flavor, fiber, protein and nutrients to keep you going.
Provided by simplyjendeane
Categories Breakfast
Time 25m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs and add in salt and pepper to taste; set aside. Heat olive oil on medium heat in an oven proof pan. Add in onion and cook for 5 minutes. Add in asparagus and cook for additional 5 minutes. Add spinach and saute until wilted. Add eggs and stir around until they pull away from the sides of the pan. Place pan in oven to broil on low until the eggs are set. Plate immediately and add additional grated parmesan if desired.
Nutrition Facts : Calories 230.1, Fat 14.3, SaturatedFat 4.3, Cholesterol 375.3, Sodium 234.2, Carbohydrate 8.9, Fiber 3.2, Sugar 3.1, Protein 17.7
ASPARAGUS & MUSHROOM FRITTATA
I just made this up and this was my first attempt at frittata! I love it :O) It's nice and light with big chunks of veggies! My brother even liked it and he doesn't like asparagus... Not too bad!
Provided by MissTiff16
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden. Add mushrooms and continue to saute till mushrooms soften. Set Aside.
- Combine eggs and milk in med bowl. Whisk till well beaten. Add salt pepper and tarragon. Whisk till well blended. Add cheese and whisk till light and fluffy.
- Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan. Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.
- Slide onto platter or large dinner plate. Slice into 8 "pizza slices" (or 4 :O))and serve immediately.
SPINACH, MUSHROOM, AND FETA FRITTATA
Make and share this Spinach, Mushroom, and Feta Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h24m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
- Chop spinach and squeeze dry.
- Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
- Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
- Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
- Stir in the spinach.
- In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
- Pour over vegetables in skillet.
- Sprinkle feta cheese over the top.
- Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
- Let stand for 5 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 224.8, Fat 15.1, SaturatedFat 7.2, Cholesterol 342.6, Sodium 1257.4, Carbohydrate 8.3, Fiber 2.7, Sugar 3.9, Protein 15.6
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