Best Asparagus And Parmesan Frittata Recipes

Frittata With Asparagus, Canadian Bacon and Parmesan image

Provided by little_wing

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/4 cups egg substitute or 5 large eggs
4 tablespoons freshly grated parmesan cheese
2 tablespoons skim milk
1/4 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt (or to taste)
fresh ground black pepper
1 tablespoon extra virgin olive oil
4 ounces medium asparagus spears, woody stems trimmed, cut into 1/2-inch pieces (about 8)
4 slices Canadian bacon, coarsely chopped (about 2 ounces)

Steps:

Position an oven rack in the upper part of the oven and preheat the broiler.
Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
Heat the olive oil in an 8-inch nonstick skillet over medium heat.
Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
Set aside for about 5 minutes before unmolding.
Slip the frittata out of the pan onto a cutting board, cut into wedges.
Serve warm or room temperature.

Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 5, Cholesterol 39.2, Sodium 1686.5, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 36.4

Asparagus and Parmesan Frittata image

Provided by Marc Murphy

Categories main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

2 large eggs
1/4 cup chopped leftover asparagus (1/2-inch pieces) or other leftover vegetables
1/4 cup grated Parmesan
Pinch kosher salt
Pinch freshly ground black pepper
1 teaspoon butter
Toasted English muffins, for serving

Steps:

Preheat the oven to 400 degrees F.
In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!