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 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
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
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.
MINTED ASPARAGUS FRITTATA
This recipe can be prepared in 45 minutes or less. Sautéed mushrooms and warm crusty rolls are excellent with the frittata. Finish with ripe pears, chocolate biscotti and espresso.
Yield Serves 2; can be doubled
Number Of Ingredients 9
Steps:
- Preheat broiler. Whisk first 5 ingredients and 2 tablespoons Parmesan in medium bowl to blend. Heat oil in medium nonstick broilerproof skillet over medium heat. Add asparagus and toss to coat. Cover skillet; cook until asparagus is crisp-tender, about 4 minutes. Add onions; stir 30 seconds. Stir in egg mixture. Cover, reduce heat to low and cook until almost set on top, about 8 minutes.
- Sprinkle frittata with remaining 1 tablespoon Parmesan. Broil until top is set and starts to brown, about 2 minutes. Slide spatula around frittata to loosen; slide out onto plate and serve.
CHICKEN AND ASPARAGUS BAKE
You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES
Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad
Provided by Good Food team
Categories Main course
Time 27m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
- Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
- Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.
Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
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
EASTER FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND SPRING HERBS
Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
- Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
- Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
- Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
- In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
- Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.
More about "asparagus and mint frittata recipes"
MUSHROOM & ASPARAGUS FRITTATA (SO EASY!)
From foodiecrush.com
ASPARAGUS FRITTATA RECIPE: NOW THAT’S ITALIAN! - SHE …
From shelovesbiscotti.com
ASPARAGUS FRITTATA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
From cookieandkate.com
4.9/5 (16)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.
BLISTERED ASPARAGUS FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (21)Servings 6-8
BEST ASPARAGUS AND PEA PANZANELLA RECIPE - HOW TO MAKE …
From goodhousekeeping.com
ASPARAGUS FRITTATA RECIPE | SUR LA TABLE
From surlatable.com
20+ MEDITERRANEAN DIET SKILLET DINNER RECIPES FOR SPRING
From eatingwell.com
26 AMAZING ASPARAGUS RECIPES TO MAKE YOU DROOL - CHEF'S PENCIL
From chefspencil.com
ASPARAGUS FRITTATA | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
ASPARAGUS RECIPES & RECIPE IDEAS - SIMPLY RECIPES
From simplyrecipes.com
FRITTATA WITH ASPARAGUS, LEEK & RICOTTA RECIPE | EATINGWELL
From eatingwell.com
31 ASPARAGUS RECIPES THAT’LL PUT A SPRING IN YOUR STEP
From yahoo.com
ASPARAGUS AND MINT FRITTATA - BIGOVEN.COM
From bigoven.com
ASPARAGUS AND SWEET PEA FRITTATA WITH MINTY SPRING SALAD RECIPE
From seriouseats.com
ASPARAGUS, PEA AND MINT FRITTATA MUFFINS | MUFFIN RECIPES | SBS FOOD
From sbs.com.au
You'll also love