SPRING FRITTATA
Steps:
- In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 163 calories, Fat 10g fat (4g saturated fat), Cholesterol 158mg cholesterol, Sodium 282mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
SPRING FRITTATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.
SPRING FRITTATA
Tender-crisp asparagus and bright-red bell peppers flavor this easy egg dish. A gentle flip at the end of cooking turns both sides golden brown.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
- In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
- Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
SPRING VEGETABLE FRITTATA FOR MOTHER
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
FRITTATA WITH SPRING VEGETABLES
Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.
Provided by Alex Guarnaschelli
Categories main-dish
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
- Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
- Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
- Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.
SPRING FRITTATA
Make and share this Spring Frittata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Steam asparagus over boiling water just until tender, about 4 minutes. Reserve.
- Heat olive oil in large nonstick skillet over medium heat. Saute shallots until translucent, about 5 minutes. Add potatoes and saute additional 5 minutes. Add salt and pepper to potatoes and carefully toss. Cook potatoes an additional 5-8 minutes or until potatoes are tender and beginning to brown. Remove from heat.
- Stir chives and asparagus into potatoes and set aside.
- Whisk eggs and Parmesan together in large bowl. Melt butter in large nonstick, ovenproof skillet over medium-high heat. Pour eggs into skillet. Allow to cook for 5 minutes, carefully lifting edges of eggs with spatula to allow uncooked portions to run underneath.
- Spread asparagus-potato mixture evenly over eggs. Sprinkle with Swiss cheese.
- Bake eggs in oven until set and cheese is browned and bubbly, about 15-20 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 381, Fat 20.1, SaturatedFat 7.2, Cholesterol 298.5, Sodium 524.2, Carbohydrate 34, Fiber 5, Sugar 3.1, Protein 17.4
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SPRING GREEN FRITTATA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Frittata RecipesCalories 214 per servingTotal Time 25 mins
- Preheat broiler. In a small bowl combine the eggs, egg whites, milk, chives and pepper: stir in 2 tablespoons of the cheese.
- In an 8-inch nonstick broiler proof skillet heat oil over medium. Add asparagus and green onions; cook and stir 2 minutes. Add spinach and garlic; cook 30 seconds or just until spinach is wilted.
- Pour egg mixture into skillet; reduce heat to low. Cook, covered, 10 to 12 minutes or until nearly set. Sprinkle with remaining 2 tablespoons cheese.
- Place skillet under broiler 4 to 5 inches from heat. Broil 1 minute or just until top is set and cheese is melted. Top with tomato.
SPRING VEGETABLE FRITTATA RECIPE - REAL SIMPLE
From realsimple.com
4.1/5 (47)Calories 271 per servingTotal Time 35 mins
- Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Add the asparagus and cook, stirring occasionally, until softened, about 3 minutes. Add the broccoli and tomatoes; cover and cook, stirring occasionally, until the tomatoes burst and the broccoli softens, 5 minutes more.
- Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the skillet and cook, stirring gently, until the eggs just begin to set, about 1 minute. Sprinkle with the goat cheese and transfer the pan to the oven. Bake until the center is set, 10 to 12 minutes.
- Meanwhile, whisk together the vinegar and the remaining salt, pepper, and oil in a large bowl. Toss with the watercress to coat. Cut the frittata into wedges. Serve with the watercress and bread.
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