Asparagus And Jack Cheese Frittata Recipes

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ASPARAGUS FRITTATA



Asparagus Frittata image

Make and share this Asparagus Frittata recipe from Food.com.

Provided by cookiedog

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb asparagus, trimmed
3 tablespoons butter
6 eggs
1/2-3/4 cup grated cheese, such as cheddar cheese
salt

Steps:

  • Preheat oven to 350°F Bring a large skillet of salted water to a boil.
  • Cook asparagus in boiling water until just tender.
  • Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
  • Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
  • When butter is melted, reduce heat to medium-low and add eggs to skillet.
  • Cook until bottom is set, about 5-7 minutes.
  • Transfer skillet to oven and bake until top is set. Or broil for a brown top.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 242.8, Fat 19.4, SaturatedFat 10, Cholesterol 310.9, Sodium 326.9, Carbohydrate 4, Fiber 1.1, Sugar 1, Protein 13.7

FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS



Frittata with Asparagus, Goat Cheese, and Herbs image

Serve this vegetarian egg dish any time of day -- just add salad and crusty bread to complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-inch pieces
Coarse salt and freshly ground black pepper
12 large eggs
4 scallions, thinly sliced
2 tablespoons minced chives
2 tablespoons extra-virgin olive oil
4 tablespoons (2 oz) goat cheese

Steps:

  • Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
  • Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
  • Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
  • Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 216 g, Cholesterol 376 g, Fat 16 g, Fiber 1 g, Protein 15 g, Sodium 414 g

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings as a light lun

Number Of Ingredients 9

1/2 pound thin pencil asparagus, blanched in boiling water, chilled and diced
1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
Salt and pepper
12 large eggs, shelled and beaten with a wire whisk
1/2 cup milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced

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.

ASPARAGUS, CANADIAN BACON AND CHEESE FRITTATA



Asparagus, Canadian Bacon and Cheese Frittata image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 10

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 pound medium asparagus stalks (about 8), trimmed and cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped
Mixed herb salad, for serving

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Nutrition Facts : Calories 352 calorie, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 546 milligrams, Sodium 829 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 28 grams

COLORFUL BRUNCH FRITTATA



Colorful Brunch Frittata image

A friend called and asked me for a special recipe that he could serve at his daughter's wedding brunch. I created this recipe for the special day. -Kristin Arnett, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 tablespoons olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-Monterey Jack cheese
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, saute asparagus, mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside. , In a large bowl, whisk eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir into vegetable mixture., Pour into a greased 13x9-in. baking dish. Bake, uncovered, 45 minutes. , Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 270 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 377mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

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