Skillet Spring Greens Asparagus Frittata Recipes

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SKILLET SPRING GREENS ASPARAGUS FRITTATA



Skillet Spring Greens Asparagus Frittata image

This springtime asparagus frittata is decadent-yet-healthy -- and gluten-free, too.

Provided by Silvana Nardone

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 bunch thin asparagus (about 2 cups)
8 large eggs
1 cup spring salad greens
2 tablespoons milk
2 tablespoons freshly grated pecorino, optional
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
  • Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
  • Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

Nutrition Facts : Calories 150.9, Fat 11.6 grams, SaturatedFat 2.8 grams, Cholesterol 248 milligrams, Sodium 103 milligrams, Carbohydrate 2 grams, Fiber 0.6 grams, Protein 9.6 grams, Sugar 0.5 grams

SPRING VEGETABLE FRITTATA



Spring Vegetable Frittata image

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

10 large eggs
½ cup yogurt (or dairy-free yogurt)
2 tablespoons olive oil
1 leek (white and light green parts chopped)
½ pound thin asparagus (trimmed and cut into 1/2-inch pieces)
1 cup frozen peas
1 cup (packed) baby spinach
salt and pepper (to taste)
4 ounces goat cheese (or feta/other cheese)
Optional garnish: fresh dill, and parsley

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 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

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small onion, finely chopped
1 bunch thin asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

  • Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
  • Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

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 WITH ASPARAGUS AND SCALLIONS



Frittata with Asparagus and Scallions image

Provided by Lidia Matticchio Bastianich

Categories     Bread     Asparagus

Yield serves 4 as a light meal or 6 as an appetizer

Number Of Ingredients 10

1 pound fresh, thin asparagus spears
4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices)
1/2 pound scallions
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or kosher salt, or more to taste
8 large eggs
Freshly ground black pepper to taste
Recommended Equipment
A sturdy 12-inch nonstick skillet with a cover
A heat-proof rubber spatula

Steps:

  • Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and 1/3 inch wide. Trim the scallions, and cut crosswise into 1-inch pieces.
  • Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so.
  • Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper.
  • When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color.
  • Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons.
  • When all the eggs are cooked in big soft curds-in barely a minute-take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, and serve hot and steaming.

SPRING FRITTATA SLIDERS



Spring Frittata Sliders image

Soft bite-size sandwiches loaded with fresh flavors of springtime. There are quite a few ingredients here, but once your prep is done, this frittata is surprisingly simple to put together. Prep the bacon, and cut the leeks, asparagus and jalapeno the night before you plan to serve it to make things easy on yourself in the morning.

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 16 to 18 sandwiches

Number Of Ingredients 18

3 strips applewood smoked bacon, diced (about 1/2 cup)
1 leek, white and light green parts, halved vertically then sliced into thin half-moons, washed
3 asparagus spears, sliced into thin rounds on a slight diagonal
1 small jalapeno, seeds and ribs removed, flesh minced
3/4 cup sour cream
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 tablespoon minced fresh chives
Kosher salt and freshly cracked black pepper
12 large eggs
1/2 cup half-and-half
6 tablespoons unsalted butter
1/2 cup halved grape tomatoes
1/4 cup frozen petit peas, defrosted
2 tablespoons diced roasted yellow peppers
3 tablespoons garlic-and-herb goat cheese
Mini potato rolls, split
1 cup baby arugula leaves

Steps:

  • Mix the sour cream and herbs together, season with salt and pepper and set aside.
  • Put the bacon in a large nonstick skillet over medium-low heat and cook, stirring occasionally, until crisp and the fat has rendered out, 7 to 8 minutes. Remove the bacon from the skillet to a paper towel-lined bowl and set aside.
  • In the leftover bacon drippings, cook the leeks with a pinch of salt over medium-low heat until soft, about 6 minutes. Add the asparagus and jalapenos, season again with salt and cook, stirring until just tender, another 1 to 2 minutes. Remove from the skillet and set aside.
  • Whisk the eggs and half-and-half together, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Wipe out the skillet and set over medium-low heat. Add 2 tablespoons butter and swirl around to coat the skillet. Once melted, add the egg mixture.
  • Sprinkle the bacon, sauteed vegetables, tomatoes, peas and roasted yellow peppers on top, making sure to evenly distribute everything over the eggs. Using your fingers, pinch off pieces of the goat cheese and sprinkle evenly around. Turn the heat to low and cover the pan. Let the frittata cook until the eggs are firm and no longer jiggly in the middle, 25 to 30 minutes.
  • Meanwhile, butter the potato buns with the remaining 4 tablespoons butter and toast until lightly golden.
  • Allow the frittata to rest for 10 minutes before slicing. Slide out onto a cutting board. Then, slice the frittata into squares the same size as your rolls. If you are looking for a fancier presentation, use a similar-size cookie cutter and punch out rounds of the frittata.
  • Place some of the herbed cream on the bottom of your bun, top with a piece of frittata, pile on some baby arugula and add the top bun.

MOSTLY GREENS FRITTATA



Mostly Greens Frittata image

Spinach and Swiss chard work equally well in this good-for-you egg dish.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 17m

Number Of Ingredients 6

2 tablespoons unsalted butter
1 tablespoon minced garlic
1 1/2 cups chopped Blanched Greens (spinach or Swiss chard)
8 whisked eggs
Coarse salt and freshly ground pepper
1/2 cup grated Gruyere

Steps:

  • Melt butter in an 8-inch cast-iron skillet. Add garlic; cook until soft, 1 minute. Add spinach; heat through. Season whisked eggs with salt and pepper. Add to skillet and cook, pushing eggs into center to create curds, until almost set, 3 minutes. Sprinkle with Gruyere. Bake at 400 degrees until set and golden, 12 minutes.

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