Frittata With Spring Vegetables Recipes
SPRING VEGETABLE FRITTATA FOR MOTHER
It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.
Provided by Chef John
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
- Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
- Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g
SPRING VEGETABLE FRITTATA
This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring's finest vegetables, including asparagus, leek, peas, and spinach. Then, it's sprinkled with creamy goat cheese, and fresh herbs!
Provided by Lisa Bryan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
- Then add the asparagus and saute another 1-2 minutes.
- Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
- In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
- Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
- Garnish with additional herbs before serving.
Nutrition Facts : Calories 190 kcal, Carbohydrate 7 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 213 mg, Sodium 164 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
FRITTATA WITH SPRING VEGETABLES
Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.
Provided by Alex Guarnaschelli
Categories main-dish
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
- Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
- Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
- Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.
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HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
- Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
- Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
- Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
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RICOTTA FRITTATA WITH SPRING VEGETABLES - DEL'S COOKING TWIST
From delscookingtwist.com
Estimated Reading Time 4 mins
- In a small skillet, melt the butter and cook the sliced potatoes on both sides until tender and slightly golden. Set aside.
- Pour one Tablespoon of oil into a large cast-iron skillet (or other oven-proof skillet) over medium-high heat. Add the scallions and asparagus, and cook for a couple of minutes, stirring frequently. Add the spinach and cook, stirring to incorporate, just until it wilts. Add the sliced potatoes. Add salt and stir well.
- In a medium-sized bowl, lightly beat the eggs until frothy; and add salt. Pour over the veggies, and drop Tablespoons of ricotta on the surface. Cook for about 3 minutes, until it is set on the bottom.
SPRING VEGETABLE FRITTATA – OLD CUT KITCHEN
From oldcutkitchen.com
Estimated Reading Time 4 mins
- Clean and slice mushrooms. Mince onion and chop red pepper. Reserve 6 very thin strips of pepper. Snap woody ends off asparagus. Cut 6 thin even length tips and reserve. Chop up remaining asparagus.
- Preheat oven to 350°. Heat cast iron pan to medium on stove top and add butter and olive oil. Sauté mushrooms, sweet pepper, onion and asparagus (except reserved red pepper and asparagus tips) until softening and all liquid has evaporated from mushrooms. Season with salt and pepper while sautéing.
- Reduce heat to medium-low and pour egg mixture over vegetables. Using a spatula or wooden spoon, move egg and vegetables around gently while eggs begin to cook, about 2-3 minutes. Even out vegetables and turn off burner. Arrange asparagus tips and red pepper strips on top. Lay cherry tomato pieces between strips. Spread crumbled feta evenly over top.
SPRING VEGETABLE FRITTATA RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 40 minsServings 4-6
- Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.
- Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.
SPRING VEGETABLE FRITTATA RECIPE | REAL SIMPLE
From realsimple.com
4/5 (47)Total Time 35 minsServings 4-6
- Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a nonstick ovenproof skillet over medium-high. Add the asparagus and cook, stirring occasionally, until softened, about 3 minutes. Add the broccoli and tomatoes; cover and cook, stirring occasionally, until the tomatoes burst and the broccoli softens, 5 minutes more.
- Whisk together the eggs, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Pour over the vegetables in the skillet and cook, stirring gently, until the eggs just begin to set, about 1 minute. Sprinkle with the goat cheese and transfer the pan to the oven. Bake until the center is set, 10 to 12 minutes.
- Meanwhile, whisk together the vinegar and the remaining salt, pepper, and oil in a large bowl. Toss with the watercress to coat. Cut the frittata into wedges. Serve with the watercress and bread.
SPRING VEGETABLE FRITTATA - ISLAND BAKES
From island-bakes.com
Estimated Reading Time 4 mins
- Preheat the oven to 350ºF and place a rack in the center of the oven. Wash the radishes and separate the radishes from their leaves. Chop the leaves and set aside. Thinly slice the radishes. In a medium bowl, whisk together the eggs and half and half. Set aside.
- In a 9-inch oven safe skillet, heat the olive oil until shimmering over medium heat. Stir in the sliced radishes, diced onion, and dandelion greens. Cook, stirring often until the onions and radishes have softened, about 5 minutes. Stir in the garlic, asparagus, radish greens and cook for another minute. Spread the vegetables evenly over the pan then sprinkle the shredded cheddar over the vegetables. Pour the whisked egg mixture evenly over the cheese and vegetables. Sprinkle the salt and pepper over the eggs, then the fresh chives and feta cheese.
- Turn off the heat and very carefully (the pan will be hot!) place the skillet in the preheated oven. Bake for 35 minutes, turning if needed, until the frittata is lightly golden brown around the edges and puffy. Remove from the oven and let cool for 15 minutes before slicing and serving. As the frittata cools, it will slowly deflate. Slice into wedges and serve plain or on a bed of greens. Reheat any leftovers before serving.
SPRING VEGETABLE FRITTATA | I LOVE EGGS | FRITTATA RECIPE
From eggs.org.nz
- Preheat oven to 350°F/180°C. In a bowl, whisk together eggs, milk, basil, dill, salt and pepper; set aside.
- Heat olive oil in a 25 cm ovenproof nonstick pan over medium heat; cook spring onions and garlic for 1 to 2 minutes or until garlic is golden. Add peas and asparagus; cook for 2 to 3 minutes or until tender-crisp.
- Pour in egg mixture. Cook, without stirring, for 2 to 3 minutes or until eggs start to set around edges. Sprinkle tomatoes and goat cheese over top. Transfer to oven; bake for 20 to 25 minutes or until edges are golden and top is puffy.
SAUSAGE FRITTATA WITH SPRING VEGETABLES - URBAN BLISS LIFE
From urbanblisslife.com
- Preheat the oven to 400°F. In a medium or large cast-iron skillet, heat the oil over medium-high heat. Once hot, add the Italian sausage. Use a wooden spoon or meat chopper to break up the meat. Sauté until the meat is lightly brown on all sides.
- Stir in the garlic, onions, peppers, and asparagus, and sauté until the vegetables are soft and fragrant, about 2 to 3 minutes.
- In a medium bowl, beat the eggs and almond milk (or DF heavy cream) together. Pour the eggs over the vegetables. Immediately sprinkle the shredded cheese evenly over the eggs.
- Allow the cheese to settle into the egg mixture for one minute, then carefully transfer the hot skillet to the middle rack of the oven.
SPRING VEGETABLE FRITTATA (PALEO, VEGETARIAN) | EAT WELL ...
From eatwellenjoylife.com
- Add the scallions, asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until the asparagus is tender but still bright green, about 3 minutes.
SPRING VEGETABLE FRITTATA - AHEAD OF THYME
From aheadofthyme.com
- In a large oven-proof skillet or cast-iron skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Add scallions and sauté until fragrant, about 1 minute.
- Stir in peas and spinach and season with pepper and paprika. Stir well until evenly combined, allowing them to soften.
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