Asparagus Zucchini And Yellow Pepper Frittata Recipes

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ASPARAGUS FRITTATA



Asparagus Frittata image

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. -James Bates, Hermiston, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons minced fresh parsley
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

ASPARAGUS AND RED PEPPER FRITTATA



Asparagus and Red Pepper Frittata image

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

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

12 fresh asparagus spears, trimmed
1/2 teaspoon plus 3 tablespoons olive oil, divided
10 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup shredded Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/2 large sweet red pepper, julienned
3 fresh basil leaves, thinly sliced
1/2 cup shredded pepper Jack cheese

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.

SLOW-COOKER ASPARAGUS AND ZUCCHINI FRITTATA



Slow-Cooker Asparagus and Zucchini Frittata image

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well-the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Provided by Beth Hensperger

Categories     Slow Cooker     Frittata     Egg     Brunch     Asparagus     Zucchini     Spring

Yield Serves 6

Number Of Ingredients 10

3 tablespoons olive oil
2 medium-size shallots, chopped
8 ounces asparagus, trimmed and cut into 2-inch pieces on the diagonal
1 medium-size zucchini, sliced 1/2-inch thick
12 large eggs
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil or flat-leaf parsley leaves
Sea salt and freshly ground black pepper
Special Equipment
5-7-qt. oval slow-cooker

Steps:

  • In a medium-size skillet, heat the oil over medium-high heat and add the shallots, asparagus, and zucchini. Cook for a few minutes, just so the asparagus begins to be tender and the zucchini browns a bit. Remove from the heat and set aside to cool for 10 minutes. Coat the bottom and 2 inches up the sides of the slow cooker with nonstick cooking spray. Transfer the cooled vegetables to the crock.
  • In a medium-size bowl, whisk together the eggs, Parmesan, and basil. Add some salt and a few turns of black pepper. Pour into the crock and stir to mix with the vegetables. Cover and cook on high for 60 to 70 minutes, until the frittata is set and the tip of a knife inserted into the center comes out clean. Do not overcook or else the eggs will become too firm. Cut into 4 sections and lift out with a spatula to plates. Serve immediately.
  • Variations
  • Substitute the asparagus with 1 (10-ounce) package defrosted frozen artichoke hearts, thawed and coarsely chopped, plus 1 cup frozen peas, thawed.
  • Substitute the asparagus with 1/2 pound broccoli florets, chopped into bite-size pieces (about 2 cups).
  • On top of the vegetables, make a layer of 1 to 2 cups diced ham, or 8 slices cooked center-cut bacon, crumbled, or 8 slices Canadian bacon, or 6 thin slices prosciutto, chopped.
  • Add a top layer of thinly sliced mozzarella, fontina, white American, or provolone cheese.

ASPARAGUS & ZUCCHINI FRITTATA



Asparagus & Zucchini Frittata image

A yummy frittata. When making this, I've used a herb grinder which has in it a wonderful combination of rosemary and sage, so if you like sage, you may want to add a bit of sage as well. Alternatively, you could add other herbs such as oregano, marjoram or thyme. Obviously you may also use more or less cloves of garlic - depending on your taste preferences.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 zucchini, sliced lengthways
1 bunch asparagus, ends trimmed
2 potatoes, cooked and sliced
1 onion, chopped
3 garlic cloves, chopped
1/2 tablespoon olive oil
1 -2 teaspoon lemon juice, slightly more is fine
1 pinch rosemary
1/2 cup walnuts, chopped
4 eggs, beaten
2 tablespoons light cream or 2 tablespoons light cream, is fine
1/4 cup grated cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 180°C; sauté onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables.
  • Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
  • Bake for 40 minutes and serve with salad greens.

Nutrition Facts : Calories 361.4, Fat 19.9, SaturatedFat 4.8, Cholesterol 221, Sodium 175.8, Carbohydrate 33.7, Fiber 7.2, Sugar 6.1, Protein 16.7

ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA



Asparagus, Zucchini, and Yellow Pepper Frittata image

Packed full of colorful vegetables, this Asparagus, Zucchini, and Yellow Pepper Frittata is a fresh-flavored, low-cal baked egg dish perfect to serve for brunch -- or anytime of the day.

Provided by Annacia

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh asparagus (or two 9-10 ounce packages frozen cut asparagus)
1 medium yellow sweet pepper, cut into 1/4-inch strips
1/3 cup chopped onion
1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
10 slightly beaten eggs
1 cup half-and-half (milk or fat free evaporated milk)
1 tablespoon snipped fresh Italian parsley
1 tablespoon snipped fresh basil
1 1/4 teaspoons salt
1/4-1/2 teaspoon ground black pepper

Steps:

  • Butter a 2-quart rectangular baking dish; set aside.
  • If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
  • In a saucepan, bring about 1 inch water to boiling.
  • Add asparagus, pepper strips, and onion; bring just to boiling.
  • Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
  • Drain well, reserving some asparagus tips for garnish.
  • Spread asparagus-pepper mixture evenly in baking dish.
  • Layer zucchini slices over.
  • Combine eggs, half-and-half, parsley, basil, salt, and pepper.
  • Pour over vegetables in baking dish.
  • Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
  • Let stand 10 minutes before serving.
  • Garnish each serving with asparagus tips, if desired.

Nutrition Facts : Calories 156.4, Fat 9.6, SaturatedFat 4.2, Cholesterol 243.7, Sodium 468.3, Carbohydrate 7.4, Fiber 2.3, Sugar 2.5, Protein 11.1

PEPPERS AND ASPARAGUS FRITTATA



Peppers and Asparagus Frittata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

6 quarts boiling salted water
1 pound thin asparagus
1/2 pound red and green peppers, thinly sliced
6 eggs
Black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
8 scallions, white and 2/3rds green part, thinly sliced
1/4 cup packed chopped fresh Italian parsley
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
  • Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.

BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA



Baked Asparagus and Yellow Pepper Frittata image

Categories     Egg     Pepper     Vegetable     Breakfast     Brunch     Bake     Easter     Vegetarian     Dinner     Lunch     Buffet     Asparagus     Zucchini     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 as part of a brunch menu

Number Of Ingredients 11

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
  • Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
  • Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
  • In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD



Roasted Asparagus and Yellow Pepper Salad image

This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.

Provided by Kim

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  • Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  • In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  • In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g

ASPARAGUS-MUSHROOM FRITTATA



Asparagus-Mushroom Frittata image

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

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms

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 & CHEESE FRITTATA



Asparagus & Cheese Frittata image

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 large eggs
1/2 cup grated Romano cheese
1/2 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices Italian bread (1/2 inch thick), cubed
2 tablespoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 medium onion, finely chopped
1/2 cup shredded Gruyere cheese

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.

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