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.
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 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 AND SWISS CHEESE FRITTATA RECIPE
Made with eggs, cheese, shallots, and asparagus, this is an easy recipe that makes a terrific Swiss Cheese Frittata in hardly any time at all.
Provided by Joann Price
Categories Cheese
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Steam asparagus crisp and tender for about 3 to 4 minutes. Thinly slice on the diagonal into ½-inch pieces.
- Preheat oven to 350 degrees F.
- Heat butter in a 10-inch oven-safe skillet over medium heat. Stir in shallots and saute for about 4 to 5 minutes until golden.
- In a medium bowl, whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add the swiss cheese and mix well.
- Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set.
- Move the skillet to oven. Cook for about 16 to 18 minutes or until frittata is completely cooked.
- Cut into 4 to 6 equal wedges. Serve hot.
Nutrition Facts : Carbohydrate 7.85g, Cholesterol 149.10mg, Fat 12.21g, Fiber 1.96g, Protein 16.64g, SaturatedFat 6.77g, ServingSize 4.00, Sodium 404.71mg, Sugar 0.00, UnsaturatedFat 3.56g
ASPARAGUS AND SWISS CHEESE FRITTATA
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Steam asparagus crisp and tender, about 2-5 minutes. Thinly slice on the diagonal. Preheat oven to 350 degrees. Heat butter in a large skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper. In a medium bowl whisk eggs, egg whites, Parmesan, half and half, salt, and pepper. Add half of the Swiss cheese and mix well. Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to the oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.
ASPARAGUS AND JACK CHEESE FRITTATA
Provided by Aida Mollenkamp
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat the broiler to high and arrange rack in upper third.
- In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.
- In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.
Nutrition Facts : Calories 137, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 196 milligrams, Sodium 350 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 9 grams, Sugar 1 grams
ASPARAGUS FRITTATA
Omelets and Frittatas - I looked this up, and a frittata is considered an "open face omelet." This recipe uses fat free egg substitute and helps save on fat and calories while still providing the same protein as fresh eggs. If you like using real eggs, you can make the following substitutions: For 1 cup Egg Beaters Egg Product,...
Provided by Susan Feliciano
Categories Other Main Dishes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat broiler. Mix Egg Beaters, cheese, and milk in a medium bowl until well blended; set aside.
- 2. Spray medium oven-going skillet with cooking spray or wipe thinly with oil. Heat over medium heat. Add asparagus, onion, salt or seasoning salt, and pepper; cook and stir 3 minutes until vegetables are cooked but not too soft. Add tomatoes; cook 1 minute longer, stirring occasionally.
- 3. Pour Egg Beaters mixture into skillet with vegetables. Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
- 4. Place skillet under broiler. Broil 2 minutes, or until top is set but not browned. Cut into 4 wedges to serve.
ASPARAGUS AND GOAT CHEESE FRITTATA
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.
Provided by Diane Phillips
Categories Egg Breakfast Brunch Kid-Friendly Goat Cheese Asparagus Spring Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week Small Plates
Yield Serves 2-3
Number Of Ingredients 8
Steps:
- Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
- Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.
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 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.
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
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