Best Asparagus Spinach Frittata Recipes

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
• In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
• Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
• Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
• Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
• Serve warm or at room temperature.

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.
• Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.
• Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
• Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata.

ASPARAGUS, SPINACH, AND FETA FRITTATA

Steps:

• Preheat oven to 350°F.
• Whisk together egg whites, eggs, and soy milk. Set aside.
• In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
• Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
• Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.

ASPARAGUS AND SPINACH FRITTATA RECIPE - (4.4/5)

Steps:

• Heat broiler. In a medium-size bowl, whisk eggs, egg whites, Parmesan, mustard, dill, salt and pepper. Heat a 10-inch nonstick skillet with an ovenproof handle over medium heat. Add spinach and cook 4 to 5 minutes, until wilted. Remove to a strainer set over a bowl; wipe out skillet. Add potatoes,scallions and cover and cook 5 minutes, stirring occasionally. Reduce heat to medium-low. Pour egg mixture evenly over vegetables in skillet. Cook 2 minutes or until bottom is set. Add fontina cheese on top and place under broiler for 2 minutes.

SPINACH ASPARAGUS FRITTATA

Steps:

• Whisk eggs and add in salt and pepper to taste; set aside. Heat olive oil on medium heat in an oven proof pan. Add in onion and cook for 5 minutes. Add in asparagus and cook for additional 5 minutes. Add spinach and saute until wilted. Add eggs and stir around until they pull away from the sides of the pan. Place pan in oven to broil on low until the eggs are set. Plate immediately and add additional grated parmesan if desired.

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Heat broiler. In a medium-size bowl, whisk eggs, egg whites, Parmesan, mustard, dill, salt and pepper. Heat a 10-inch nonstick skillet with an ovenproof handle over medium heat. Add spinach and cook 4 to 5 minutes, until wilted. Remove to a strainer set over a bowl; wipe out skillet. Heat olive oil in the same skillet over medium heat. Add potatoes. Cover and cook 5 minutes, stirring occasionally. Uncover and add scallions; cook 3 minutes, stirring until softened. Add asparagus to pan. Cover and cook 10 minutes, stirring occasionally. Press down on spinach to remove any excess liquid. Stir spinach into pan. Reduce heat to medium-low. Pour egg mixture evenly over vegetables in skillet. Cook 2 minutes or until bottom is set. Place under broiler and broil 2 minutes or until top is almost set. Carefully remove from broiler (handle will be hot) and sprinkle top evenly with fontina cheese. Broil 2 minutes longer or until top is set and cheese is melted.

SPINACH AND ASPARAGUS FRITTATA

Steps:

• Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes. Place under broiler for 2 minutes until top is golden brown. Cut into slices or 1-inch squares for appetizers.

ASPARAGUS & SPINACH FRITTATA

Steps:

• 1. Preheat oven to 375 degrees. Place rack in middle. Heat 10 inch cast iron skillet over medium high heat. Add 1 tablespoon oil to pan. When oil shimmers add asparagus and 1/2 teaspoon salt, and cook tossing occasionally until asparagus is crisp and tender and brown in spots 3-4 minutes. Squeeze lemon juice over asparagus and transfer to plate to cool. Reserve skillet.
• 2. Heat 1 tablespoon of oil in skillet over medium high heat. When oil shimmers add onions and cook stirring occasionally until translucent about 3 minutes. Add garlic, spinach, pepper and 1 teaspoon of salt and cook 1 minute until spinach is warmed through.
• 3. Whisk eggs and milk in medium bowl until thoroughly combined. Pour into skillet and cook stirring constantly just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs pressing them gently into eggs. Transfer to oven and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
• 4. Topping: Combine capers, scallions. parsley, remaining 1 Tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in small bowl. Serve over frittata.