ASPARAGUS AND PARMESAN FRITTATA
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
- Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
- Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!
SARAH MCLACHLAN'S ASPARAGUS FRITTATA
Make and share this Sarah McLachlan's Asparagus Frittata recipe from Food.com.
Provided by Lennie
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F (180 C).
- Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
- Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
- In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
- Add spinach and cook until completely wilted.
- Add chopped tomatoes.
- Pour egg mixture into skillet; stir briefly.
- Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
- Serves 4 generously.
Nutrition Facts : Calories 288.2, Fat 19.3, SaturatedFat 7.4, Cholesterol 447.5, Sodium 334.7, Carbohydrate 7.7, Fiber 1.5, Sugar 3.7, Protein 21
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.
ASPARAGUS, CANADIAN BACON AND CHEESE FRITTATA
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 10
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.
Nutrition Facts : Calories 352 calorie, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 546 milligrams, Sodium 829 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 28 grams
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 WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
ASPARAGUS FRITTATA
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings as a light lun
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F.
- In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
- Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.
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
LOW CARB ASPARAGUS FRITTATA
I found this online and made a couple minor changes to make it even lower in carbs. It is really very, very good!It is very low in carbs.
Provided by Lou6566
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in a 10 inch oven proof pan over medium high heat.
- Add onions and salt, and cook, stirring occasionally until softened, about 3 minutes.
- Add asparagus, reduce heat and cook, covered until it is barely tender, about 6 minutes.
- Pour in eggs and cook until almost set, but still slightly runny on top, about 3 minutes.
- Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 minutes.
- Remove from oven and slide onto a serving plate; cut into wedges.
ASPARAGUS FRITTATA
Make and share this Asparagus Frittata recipe from Food.com.
Provided by cookiedog
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Bring a large skillet of salted water to a boil.
- Cook asparagus in boiling water until just tender.
- Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
- Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
- When butter is melted, reduce heat to medium-low and add eggs to skillet.
- Cook until bottom is set, about 5-7 minutes.
- Transfer skillet to oven and bake until top is set. Or broil for a brown top.
- Serve warm or at room temperature.
Nutrition Facts : Calories 242.8, Fat 19.4, SaturatedFat 10, Cholesterol 310.9, Sodium 326.9, Carbohydrate 4, Fiber 1.1, Sugar 1, Protein 13.7
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 FRITTATA
Found a recipe similar to this while looking for diabetic dishes and tweaked it; super yummy and no added salt and low in calories per serving! You can serve with sourdough or 100% wheat bread.
Provided by kelkel247
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
- Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
- Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 4.9 g, Cholesterol 123.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 304.4 mg, Sugar 3.3 g
ASPARAGUS AND HERB FRITTATA
This also makes a beautiful appetizer, cut into diamonds.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 8
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
- Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
- Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED ASPARAGUS FRITTATA
Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days. This was the favorite, and frankly, the uber-favorite was this in a sandwich. More spring recipes.
Provided by Mark Bittman
Categories for two, quick, roasts, vegetables, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
- Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
- Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
- When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
- Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams
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BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
From cookieandkate.com
4.9/5 (17)Total Time 35 minsCategory EntreeCalories 154 per serving
- Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).
- In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.
- While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.
- After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it’s done.
ITALIAN FRESH ASPARAGUS FRITTATA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (4)Total Time 30 minsCategory Breakfast, Lunch, Main DishCalories 173 per serving
- In a medium size frying pan (the best non stick you have) add 2 tablespoons olive oil, the chopped asparagus, onion, pancetta (if using), salt, parsley and water, mix, cover and cook on low to medium heat until asparagus is tender and water has evaporated, (using a fork coarsely mash the asparagus mixture).
- In a small bowl add the eggs and beat well with a fork (this should be done just before adding to the asparagus mixture). Add egg mixture to the hot asparagus mixture, and with a wooden spoon mix to combine. Let cook for approximately 10 minutes (moving the frying pan back and forth to make sure the egg doesn't stick, or cheat like I did and with a plastic spatula carefully lift frittata on all sides and underneath to unstick). Using a large dish place it over the frying pan and flip the frittata onto the plate
- Drizzle a little olive oil onto the frying pan and slide the frittata back into the frying pan, cook for approximately another 10 minutes. Serve immediately. Enjoy!
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