Frittata With Asparagus Tomato Recipes

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ASPARAGUS, POTATO, AND ONION FRITTATA



Asparagus, Potato, and Onion Frittata image

I had some asparagus and ham to use so I came up with this combination for lunch today!

Provided by ANGELAANDJAKERS

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
2 potatoes, shredded
¼ cup chopped onion
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
6 eggs
1 tablespoon milk
½ cup shredded mozzarella cheese
½ cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
  • Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 17.7 g, Cholesterol 213.3 mg, Fat 16.3 g, Fiber 3.3 g, Protein 17.3 g, SaturatedFat 5.8 g, Sodium 639.1 mg, Sugar 2.8 g

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

ASPARAGUS AND TOMATO FRITTATA



Asparagus and Tomato Frittata image

This asparagus and tomato frittata is such a great simple breakfast to make during spring and summer.

Provided by Giada De Laurentiis

Categories     Breakfast Main Course

Time 25m

Yield 6

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt (plus a pinch)
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus (trimmed, cut into 1/4 to 1/2-inch pieces)
1 to mato (seeded, diced)
Salt
3 ounces Fontina (diced)

Steps:

  • Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition Facts : ServingSize 6, Calories 196

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Make and share this Frittata with Asparagus, Tomato, and Fontina recipe from Food.com.

Provided by seahorse73

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed,cut into 1/4 to 1/2 inch pieces
1 tomatoes, seeded,diced
salt
3 ounces fontina, diced

Steps:

  • Preheat the broiler.
  • Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
  • Set aside.
  • Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
  • Add the asparagus and saute until crisp-tender, about 2 minutes.
  • Raise the heat to medium-high.
  • Add the tomato and a pinch of salt and saute 2 minutes longer.
  • Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
  • Sprinkle with cheese.
  • Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
  • Place the skillet under the broiler.
  • Broil until the top is set and golden brown on top, about 5 minutes.
  • Let the frittata stand 2 minutes.
  • Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

TOMATO ASPARAGUS FRITTATA



Tomato Asparagus Frittata image

With spears of fresh asparagus and sliced tomatoes, this hearty garden frittata from Barbara Nowakowski of North Tonawanda, New York comes together in no time.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

1/4 pound fresh asparagus, trimmed and halved
6 large eggs
8 bacon strips, cooked and crumbled
1 cup sliced fresh mushrooms
1/3 cup chopped onion
1/4 cup butter
1 medium tomato, sliced
1 cup shredded cheddar cheese

Steps:

  • Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. , In a bowl, whisk eggs until frothy; stir in bacon. In a large skillet, saute mushrooms and onion in butter until tender. Add egg mixture. As eggs begin to set, lift edges, letting uncooked portion flow underneath until eggs are soft-set. , Arrange asparagus over egg mixture to resemble spokes of a wheel. Top with tomato slices. Cover and cook over medium-low heat until eggs are set. Sprinkle with cheese. Remove from the heat. Cover and let stand for 3-4 minutes or until cheese is slightly melted.

Nutrition Facts : Calories 203 calories, Fat 17g fat (9g saturated fat), Cholesterol 195mg cholesterol, Sodium 294mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

ASPARAGUS AND SUN-DRIED TOMATO FRITTATA



Asparagus and Sun-Dried Tomato Frittata image

Make and share this Asparagus and Sun-Dried Tomato Frittata recipe from Food.com.

Provided by x_Gaz

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard (yellow will work fine if you like that better)
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, cut into 1/4-inch dice
3 stalks asparagus, rough ends discarded, cut into bite-sized pieces
1/4 cup sun-dried tomato packed in oil, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, torn into pieces

Steps:

  • preheat oven to 400°F
  • in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
  • mix in the soy sauce and mustard.
  • add the nutritional yeast and combine well. set aside.
  • in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
  • add the garlic and thyme and turmeric, saute for 1 minute.
  • add the lemon juice to deglaze the pan; turn off the heat.
  • transfer the onion mixture to the tofu mixture and combine well.
  • fold in the basil leaves.
  • transfer back to the skillet and press the mixture firmly in place.
  • cook in the oven at 4ooF for 20 minute.
  • transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
  • let the frittata sit for 10 minute before serving.
  • cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.

BAKED ASPARAGUS & CHEESE FRITTATA



Baked Asparagus & Cheese Frittata image

Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

Provided by EatingWell Test Kitchen

Categories     Low-Carb Casserole Recipes

Time 1h

Number Of Ingredients 14

2 tablespoons fine dry breadcrumbs
1 pound thin asparagus
1 ½ teaspoons extra-virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
½ teaspoon salt, divided
½ cup water
Freshly ground pepper, to taste
4 large eggs
2 large egg whites
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh parsley
½ cup shredded Gruyère cheese

Steps:

  • 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.
  • Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
  • Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 9.8 g, Cholesterol 146.7 mg, Fat 10.8 g, Fiber 1.9 g, Protein 14.5 g, SaturatedFat 5 g, Sodium 380.8 mg, Sugar 3.3 g

BAKED ASPARAGUS & CHEESE FRITTATA



Baked Asparagus & Cheese Frittata image

Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

Provided by EatingWell Test Kitchen

Categories     Low-Carb Casserole Recipes

Time 1h

Number Of Ingredients 14

2 tablespoons fine dry breadcrumbs
1 pound thin asparagus
1 ½ teaspoons extra-virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
½ teaspoon salt, divided
½ cup water
Freshly ground pepper, to taste
4 large eggs
2 large egg whites
1 cup part-skim ricotta cheese
1 tablespoon chopped fresh parsley
½ cup shredded Gruyère cheese

Steps:

  • 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.
  • Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
  • Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 9.8 g, Cholesterol 146.7 mg, Fat 10.8 g, Fiber 1.9 g, Protein 14.5 g, SaturatedFat 5 g, Sodium 380.8 mg, Sugar 3.3 g

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA



Frittata with Asparagus, Tomato, and Fontina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 10

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Steps:

  • Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams

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