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
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 FRITTATA
Steps:
- Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
- Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
POTATO AND ONION FRITTATA
This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
- Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
- Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
- Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.
Nutrition Facts : Calories 238 g, Fat 13 g, Protein 14 g
POTATO AND ONION FRITTATA
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, appetizer, side dish
Time 8m
Yield Serves 10 as a tapa
Number Of Ingredients 6
Steps:
- Steam the potatoes until tender, about eight minutes, and set aside.
- Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
- Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
- Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
- Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO-ONION FRITTATA
Provided by Moira Hodgson
Categories easy, lunch, main course, side dish
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat broiler. Dice the potatoes and chop the onion. In a large skillet (cast iron if available) gently saute the potatoes and the onion in the olive oil until lightly brown.
- Break the eggs into a large bowl and beat with the salt and pepper. Turn the heat up under the skillet and pour in the mixture. Cook until set. Place under broiler until browned and bubbling. Turn out onto a heated platter or serve from the skillet. Sprinkle with parsley before serving.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams
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