Peppers And Asparagus Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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.

FETA ASPARAGUS FRITTATA



Feta Asparagus Frittata image

Asparagus and feta cheese come together to make this frittata extra special. Perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

12 fresh asparagus spears, trimmed
6 large eggs
2 tablespoons heavy whipping cream
Dash salt
Dash pepper
1 tablespoon olive oil
2 green onions, chopped
1 garlic clove, minced
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly., In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese., Bake until eggs are completely set, 7-9 minutes.

Nutrition Facts : Calories 425 calories, Fat 31g fat (12g saturated fat), Cholesterol 590mg cholesterol, Sodium 1231mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.

ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA



Asparagus, Zucchini, and Yellow Pepper Frittata image

Packed full of colorful vegetables, this Asparagus, Zucchini, and Yellow Pepper Frittata is a fresh-flavored, low-cal baked egg dish perfect to serve for brunch -- or anytime of the day.

Provided by Annacia

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs fresh asparagus (or two 9-10 ounce packages frozen cut asparagus)
1 medium yellow sweet pepper, cut into 1/4-inch strips
1/3 cup chopped onion
1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
10 slightly beaten eggs
1 cup half-and-half (milk or fat free evaporated milk)
1 tablespoon snipped fresh Italian parsley
1 tablespoon snipped fresh basil
1 1/4 teaspoons salt
1/4-1/2 teaspoon ground black pepper

Steps:

  • Butter a 2-quart rectangular baking dish; set aside.
  • If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
  • In a saucepan, bring about 1 inch water to boiling.
  • Add asparagus, pepper strips, and onion; bring just to boiling.
  • Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
  • Drain well, reserving some asparagus tips for garnish.
  • Spread asparagus-pepper mixture evenly in baking dish.
  • Layer zucchini slices over.
  • Combine eggs, half-and-half, parsley, basil, salt, and pepper.
  • Pour over vegetables in baking dish.
  • Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
  • Let stand 10 minutes before serving.
  • Garnish each serving with asparagus tips, if desired.

Nutrition Facts : Calories 156.4, Fat 9.6, SaturatedFat 4.2, Cholesterol 243.7, Sodium 468.3, Carbohydrate 7.4, Fiber 2.3, Sugar 2.5, Protein 11.1

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA



California Asparagus Frittata With Red Bell Pepper and Feta image

Courtesy California Asparagus Commission. I haven't tried this as yet but it sounded fantastic and refreshing!

Provided by Manami

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fresh asparagus, trimmed
salt, to taste
2 tablespoons fresh Italian parsley, chopped
2 tablespoons water
1/4 teaspoon fresh ground black pepper
10 eggs, beaten
1/4 lb feta cheese, crumbled
1/2 red bell pepper, julienned
2 tablespoons olive oil
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, cut in bits, at room temperature
1/2 cup onion, chopped
6 lemon wedges, for garnish
6 sprigs Italian parsley or 6 sprigs chives, for garnish

Steps:

  • Preheat the oven to 350ºF.
  • To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
  • Stir in 1 Tbs. salt.
  • Add asparagus; arrange in one layer.
  • Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
  • Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
  • To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
  • To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
  • In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
  • Stir butter into pan.
  • Stir in onion and reserved asparagus pieces; sauté for 1 minute.
  • Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
  • Bake on the middle rack of oven, covered, for 10 minutes.
  • Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
  • Let frittata rest 5 minutes.
  • Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
  • Protecting your hands with potholders, flip frying pan over onto platter.
  • Alternatively, serve frittata in the pan,
  • Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.

Nutrition Facts : Calories 256.5, Fat 18.9, SaturatedFat 7.3, Cholesterol 374.5, Sodium 332.5, Carbohydrate 8, Fiber 2.7, Sugar 3.9, Protein 15.3

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

FRITTATA



Frittata image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 14

Olive oil, for drizzling
8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack
1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos
2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
  • Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
  • In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
  • Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
  • Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO



Asparagus Frittata With Burrata and Herb Pesto image

Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.

Provided by David Tanis

Categories     breakfast, brunch, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small bunch medium asparagus, tough bottoms removed
1/2 cup extra-virgin olive oil
1 cup basil leaves, plus a few small basil leaves for garnish
1 cup flat-leaf parsley leaves
Salt and pepper
2 tablespoons unsalted butter
8 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 ball of fresh burrata, about 1/2 pound, at room temperature

Steps:

  • Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  • In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  • Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  • Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  • Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  • Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA



Baked Asparagus and Yellow Pepper Frittata image

Categories     Egg     Pepper     Vegetable     Breakfast     Brunch     Bake     Easter     Vegetarian     Dinner     Lunch     Buffet     Asparagus     Zucchini     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 as part of a brunch menu

Number Of Ingredients 11

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
  • Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
  • Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
  • In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

More about "peppers and asparagus frittata recipes"

EASY FRITTATA RECIPE - NATASHASKITCHEN.COM
Jul 25, 2024 Cheese: You can’t really go wrong with: goat cheese, feta cheese, mozzarella, parmesan, cheddar (especially sharp cheddar), and brie. Veggies: …
From natashaskitchen.com
  • Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
  • Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
  • Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.


ASPARAGUS FRITTATA RECIPE - BON APPéTIT
May 27, 2014 Preparation. Step 1. Preheat oven to 400°. Whisk eggs and egg whites in a medium bowl until frothy; mix in basil and season with salt and pepper.
From bonappetit.com


ASPARAGUS FRITTATA | VEGETABLE RECIPES - JAMIE OLIVER
Beat the eggs with a little sea salt and black pepper. Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. Add the eggs, cook for 3 minutes then bake for …
From jamieoliver.com


25+ SAVORY GROUND BEEF AND ASPARAGUS RECIPES FOR EVERY OCCASION
Sep 16, 2024 The combination of ground beef, fresh asparagus, and colorful bell peppers, seasoned with smoked paprika and cumin, creates a delicious and satisfying dish. This skillet …
From chefsbliss.com


BLISTERED ASPARAGUS FRITTATA RECIPE - BON APPéTIT
Apr 19, 2022 Preparation. Step 1. Place a rack in middle of oven; preheat to 350°. Whisk eggs and cream in a medium bowl until no streaks remain. Stir in Gruyère and arugula; set aside.
From bonappetit.com


BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
Apr 3, 2012 Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).
From cookieandkate.com


ASPARAGUS & BELL PEPPER FRITTATA - MOTHER EARTH LIVING
In a mixing bowl, whisk together eggs, water, parsley, scallions, salt, and pepper. Set aside. Preheat oven to 375 degrees Fahrenheit. Heat an oven-safe sauté pan on the stove over medium heat. Sauté bell pepper, asparagus, and garlic in …
From motherearthliving.com


THE ONLY FRITTATA RECIPE YOU’LL EVER NEED | EPICURIOUS
Nov 6, 2023 Spring vegetable frittata: Add 2 cups sliced cooked asparagus, ¼ cup chopped fresh chives, ¼ cup chopped flat-leaf parsley, and dollops of ricotta cheese. Top the cooked frittata with 1 cup ...
From epicurious.com


ASPARAGUS FRITTATA - CULINARY HILL
Jun 4, 2022 Season to taste with salt and freshly ground black pepper. (I like ¼ teaspoon salt and a pinch of black pepper). Store leftover vinaigrette covered in the refrigerator, up to 4 days. Step-by-step instructions. Preheat oven to 400 …
From culinaryhill.com


DELIGHTFUL ASPARAGUS FRITTATA RECIPE - EPICURIOUS
Dec 14, 2011 Place the skillet under the broiler, and cook until the frittata is puffed and golden, about 4 minutes. Let rest for 5 minutes before sliding out of the pan and slicing into wedges.
From epicurious.com


BEST ASPARAGUS FRITTATA RECIPE - HOW TO MAKE …
Apr 6, 2010 Heat oil in a large oven proof non-stick skillet over medium and add asparagus, garlic, salt and pepper. Cook just until tender, about 5 to 7 minutes, tossing for even cooking. In a large bowl combine eggs, milk, ¼ cup of …
From food52.com


CARBONARA RECIPE | LYNNECURRY
1 day ago Gently reheat the carbonara in a skillet over low heat. Add a splash of reserved pasta water or cream to help revive the creamy texture. Stir continuously to prevent the eggs from …
From lynnecurry.com


Related Search