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.
ASPARAGUS AND RED PEPPER FRITTATA
What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. -Toni Donahue, Westerville, Ohio
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.
Nutrition Facts : Calories 371 calories, Fat 21g fat (7g saturated fat), Cholesterol 370mg cholesterol, Sodium 692mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
PEPPERS AND ASPARAGUS FRITTATA
Steps:
- Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
- Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.
ASPARAGUS AND MUSHROOM FRITTATA
This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.
Provided by MAGGIDEW
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
- In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
- Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 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
BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
Categories Egg Pepper Vegetable Breakfast Brunch Bake Easter Vegetarian Dinner Lunch Buffet Asparagus Zucchini Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12 as part of a brunch menu
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
- Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
- Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
- In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA
Courtesy California Asparagus Commission. I haven't tried this as yet but it sounded fantastic and refreshing!
Provided by Manami
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF.
- To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
- Stir in 1 Tbs. salt.
- Add asparagus; arrange in one layer.
- Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
- Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
- To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
- To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
- In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
- Stir butter into pan.
- Stir in onion and reserved asparagus pieces; sauté for 1 minute.
- Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
- Bake on the middle rack of oven, covered, for 10 minutes.
- Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
- Let frittata rest 5 minutes.
- Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
- Protecting your hands with potholders, flip frying pan over onto platter.
- Alternatively, serve frittata in the pan,
- Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.
Nutrition Facts : Calories 256.5, Fat 18.9, SaturatedFat 7.3, Cholesterol 374.5, Sodium 332.5, Carbohydrate 8, Fiber 2.7, Sugar 3.9, Protein 15.3
More about "asparagus and red pepper frittata recipes"
BAKED ASPARAGUS & CHEESE FRITTATA RECIPE | EATINGWELL
From eatingwell.com
4.6/5 (7)Total Time 1 hrCategory Low-Carb Casserole RecipesCalories 193 per serving
- Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
- Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
- Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
ASPARAGUS AND RED PEPPER FRITTATA | FOODLAND ONTARIO
From ontario.ca
Servings 4-6Estimated Reading Time 40 secs
ASPARAGUS-PEPPER FRITTATA | HY-VEE - HY-VEE RECIPES …
From hy-vee.com
ROASTED RED PEPPER FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
RICK'S SUPERMARKET IGA - RECIPE: ASPARAGUS AND PARMESAN FRITTATA
From rickssupermarket.iga.com
VASHON MARKET IGA - RECIPE: ASPARAGUS AND PARMESAN FRITTATA
From vashonmarket.iga.com
ASPARAGUS AND RED PEPPER FRITTATA RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
HONEY GARLIC SALMON AND ASPARAGUS | BUNS IN MY OVEN
From bunsinmyoven.com
21 MUST-TRY LOW-CALORIE TUNA RECIPES - ALL NUTRITIOUS
From allnutritious.com
MILLINOCKET-PANGBURN'S IGA - ASPARAGUS AND PARMESAN FRITTATA
From millinocketpangburns.iga.com
HEALTHY FRITTATA RECIPES | EATINGWELL
From eatingwell.com
MILLINOCKET-PANGBURN'S IGA - PRINT RECIPE: ASPARAGUS AND …
From millinocketpangburns.iga.com
HOW TO MAKE FRITTATAS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
24 BEST ASPARAGUS RECIPES - FOOD & WINE
From foodandwine.com
PARKVIEW IGA - RECIPE: ASPARAGUS AND PARMESAN FRITTATA
From parkview.iga.com
ASPARAGUS AND RED PEPPER FRITTATA - BURNBRAE FARMS
From burnbraefarms.com
HAM AND ASPARAGUS FRITTATA RECIPE | MYRECIPES
From myrecipes.com
PREGNANCY RECIPE: HERBY GRUYèRE FRITTATA WITH ROASTED VEGGIES
From healthline.com
CRAB LINGUINE WITH ARUGULA RECIPE | EPICURIOUS
From epicurious.com
BLISTERED ASPARAGUS FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
TOP 44 BEST BREAKFAST EGG FRITTATA RECIPE RECIPES
From alhikmahfm.dixiesewing.com
ROASTED RED PEPPER AND TOMATO BISQUE FOR TWO RECIPE
From forksoverknives.com
You'll also love