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
SPRING-VEGETABLE FRITTATA
This frittata is meant to be thin, with just enough egg to bind the filling. Sunchokes are also known as Jerusalem artichokes. Roasting them brings out their nutty essence. Yukon Gold potatoes can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Toss together sunchokes, bay leaves, 3 tablespoons oil, and garlic on a rimmed baking sheet. Season with salt and pepper. Roast until tender and dark golden-brown around edges, 15 to 20 minutes. Discard bay leaves. (Leave oven on.)
- Bring a pot of salted water to a boil. Add Swiss chard, and cook until tender, about 5 minutes. Drain; let cool slightly. Squeeze out excess liquid.
- Whisk eggs with 1/4 teaspoon pepper, the Parmesan, and scallions in a bowl. Heat remaining tablespoon oil in a 12-inch ovenproof skillet over medium-high heat. Add sunchokes and Swiss chard, and spread on bottom of skillet. Add egg mixture, filling in spaces between vegetables. Swirl to distribute (eggs will not cover vegetables completely). Cook, shaking skillet occasionally, until sides are set, about 2 minutes.
- Transfer to oven, and bake until puffed and center is set, 4 to 5 minutes. Place a large platter over skillet, and invert. Serve hot, warm, or at room temperature.
SPRING VEGETABLE FRITTATA
Enjoy this quick and easy vegetable frittata - ready in 35 minutes. Perfect for breakfast in spring!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
- Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.
Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 225 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
More about "frittata with spring vegetables recipes"
SPRING VEGETABLE FRITTATA - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 35 minsCategory BreakfastCalories 245 per serving
- In a large oven-proof skillet or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and sauté until fragrant, about 1 minute.
- Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.
SPRING VEGETABLE FRITTATA - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (26)Total Time 50 minsCategory DinnerCalories 190 per serving
- Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
- Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
- In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
THE ONLY FRITTATA RECIPE YOU'LL EVER NEED | EPICURIOUS
From epicurious.com
Author Genevieve KoEstimated Reading Time 3 mins
SPRING VEGETABLE FRITTATA RECIPE - REAL SIMPLE
From realsimple.com
SPRING VEGETABLE FRITTATA RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
5 EASY FRITTATA RECIPES PACKED WITH SPRING VEGETABLES
From food52.com
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A VEGETABLE …
From themediterraneandish.com
SPRING VEGETABLE FRITTATA | HEINEN'S GROCERY STORE
From heinens.com
SPRING VEGETABLE AND POTATO FRITTATA - RECIPE GIRL
From recipegirl.com
SPRING VEGETABLE FRITTATA (PALEO, VEGETARIAN) - EAT WELL ENJOY LIFE
From eatwellenjoylife.com
SPRING VEGETABLE FRITTATA - THE LEAN GREEN BEAN
From theleangreenbean.com
SPRING VEGETABLE FRITTATA RECIPE - SOUTHERN LIVING
From southernliving.com
MOTHER EARTH LIVING ON TWITTER: "SERVE BREAKFAST WITH A SIDE OF …
From twitter.com
ANNE BURRELL'S LEFTOVER SPRING VEGETABLE FRITTATA RECIPE - TODAY
From today.com
OUR 10 MOST POPULAR RECIPES OF MAY - SIMPLY RECIPES
From simplyrecipes.com
EASY FRITTATA RECIPE & VARIATIONS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RICOTTA FRITTATA WITH SPRING VEGETABLES - DEL'S COOKING TWIST
From delscookingtwist.com
SPRING VEGETABLE FRITTATA | WILLIAMS SONOMA
From williams-sonoma.com
SPRING VEGETABLE FRITTATA | ORCHIDS + SWEET TEA
From orchidsandsweettea.com
SPRING VEGETABLE FRITTATA RECIPE | HGTV
From hgtv.com
CHICKEN SCALOPPINE WITH ARTICHOKES RECIPE - TODAY
From today.com
FRITTATA WITH SPRING VEGETABLES RECIPE | ALEX GUARNASCHELLI | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
RED MULLET WITH SUMMER VEGETABLES - THE TELEGRAPH
From telegraph.co.uk
HEALTHY SPRING VEGETABLE FRITTATA RECIPE — EAT THIS NOT THAT
From eatthis.com
You'll also love