Asparagus Pea Frittata Recipes

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ASPARAGUS & PEA FRITTATA



Asparagus & Pea Frittata image

Found this in Australian Table magazine. I'm posting it so i dont loose it amongst all the others :) I havn't tried it yet, but it looks like it would be easy to halve.

Provided by Rhiannon and Matt

Categories     Breakfast

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

8 large eggs
150 g feta (chopped)
1/4 cup chives (chopped)
170 g asparagus (trimmed & halved lengthways)
125 g fresh peas (or frozen)
2 tablespoons olive oil
1 onion (chopped)
2 small washed potatoes (sliced thinly)
1 garlic clove (chopped)

Steps:

  • Crack eggs into a bowl & whisk until fluffy. Add fetta & chives & season to taste.
  • Boil some water in a saucepan & add asparagus & peas & cook for 2 mins before draining & rinsing under cold water.
  • Heat oil in a 30cm, non-stick heavy frying pan over a moderate heat, add onion & cook until soft.
  • Add potato & garlic, lower heat & cook until potato starts to turn golden.
  • Add the egg mix to the pan.
  • When it starts to set, add asparagus & peas.
  • Cook for about 15 mins or until it's cooked underneath.
  • Place the frying pan under a hot grill for 5 mins until the top turns golden.
  • Remove pan & cut into wedges & serve hot or cold with a salad if you like.

Nutrition Facts : Calories 209.7, Fat 12.5, SaturatedFat 4.9, Cholesterol 228.2, Sodium 286.1, Carbohydrate 13.3, Fiber 2.4, Sugar 3.3, Protein 11.4

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

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

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

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

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