Italian Asparagus And Mushroom Frittata Recipes

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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

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10



Asparagus-Mushroom Frittata image

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

8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms

ASPARAGUS AND MUSHROOM FRITTATA

This frittata combines two of my favourites vegetables, asparagus and mushrooms. You can serve it for brunch or for a light dinner with a salad.

Provided by Irmgard

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Asparagus and Mushroom Frittata image

Steps:

  • In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
  • With a slotted spoon, remove to a bowl and set aside.
  • Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
  • Combine the eggs, parsley and pepper; pour into the skillet.
  • Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
  • Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
  • Sprinkle with the mozzarella, then with the Parmesan.
  • Broil until the cheese melts and is lightly browned.

2 tablespoons butter
2 tablespoons olive oil
3 cups sliced mushrooms
1 garlic clove, minced
8 eggs
1/3 cup chopped fresh parsley
1/4 teaspoon black pepper
12 ounces cooked asparagus
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

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



Asparagus and Mushroom Frittata image

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

1 tablespoon butter
3 tablespoons olive oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
½ pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
½ cup shredded mozzarella cheese

ASPARAGUS & MUSHROOM FRITTATA

I just made this up and this was my first attempt at frittata! I love it :O) It's nice and light with big chunks of veggies! My brother even liked it and he doesn't like asparagus... Not too bad!

Provided by MissTiff16

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12



Asparagus & Mushroom Frittata image

Steps:

  • Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden. Add mushrooms and continue to saute till mushrooms soften. Set Aside.
  • Combine eggs and milk in med bowl. Whisk till well beaten. Add salt pepper and tarragon. Whisk till well blended. Add cheese and whisk till light and fluffy.
  • Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan. Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.
  • Slide onto platter or large dinner plate. Slice into 8 "pizza slices" (or 4 :O))and serve immediately.

1/2 lb asparagus, cut into 1-inch diagonal pieces
4 ounces baby portabella mushrooms, sliced
2 garlic cloves, pressed
1 tablespoon olive oil
6 eggs
1 tablespoon milk
1/2 tablespoon fresh tarragon, chopped
1/2 cup asiago-parmesan cheese, finely shredded
1/2 tablespoon olive oil
1/2 tablespoon butter
1 pinch sea salt
1 pinch white pepper

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



Asparagus Frittata image

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

1 serving cooking spray
1 tablespoon olive oil, or as needed
½ onion, chopped
½ red bell pepper, diced
4 button mushrooms, diced
1 stalk fresh asparagus, trimmed and chopped
6 egg whites
2 eggs
⅓ cup skim milk
1 cup shredded Cheddar cheese

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