Best Frittata With Fennel Spiced Pork And Asparagus Recipes

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PORK CARNITAS FRITTATA



Pork Carnitas Frittata image

What a fantastic way to have carnitas any time of the day or night! If you do not care for cilantro, you may use chopped parsley in it's place. This is great for large groups of friends or small get-togethers. Here's a tip: I buy Pork Butt Roasts, bone-in. All you have to do is remove the bone. You just take a sharp knife and grab ahold of the bone, take your knife and just run it around the bone. It's so easy, I know you can do it. Those pork butt roasts, sometimes called Boston Butt Roasts, are really inexpensive. Much cheaper than pork chops. You are paying for the bone, but it's so easy to take out. And, it's a very flavorful piece of meat. That's all I use for my Mexican food recipes.

Provided by FLUFFSTER

Categories     Breakfast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups pork, sliced thin into 1 by 1/2 inch strips (leftovers works great)
4 tablespoons onions, chopped and divided
1 teaspoon bottled minced garlic or 2 fresh garlic cloves, minced
3 tablespoons butter, divided
2 teaspoons fresh lime juice
12 large eggs
3/4 cup water
1 1/2 teaspoons salt
1/2 cup shredded cheddar cheese
1/4 cup cilantro leaf, chopped
1/3 cup fresh tomato, seeded and chopped

Steps:

  • Saute pork, 3 tablespoons onions and garlic in 2 tablespoons butter in small skillet over low heat.
  • Saute till onion is soft, about3 to 4 minutes. Add lime juice and remove from heat and set aside.
  • Melt remaining 1 tablespoons butter in large nonstick, oven-proof skillet over medium heat. While butter is melting, whisk eggs, water, salt together in large bowl till light and fluffy. When butter is bubbly, pour 1/2 of egg mixture into skillet. Cover and cook till eggs are set on bottom (they may still be runny on top).
  • Sprinkle pork mixture evenly over eggs. Carefully pour remaining eggs over pork, cover and place in preheated 350°F oven for about 12 to 16 minutes, or until eggs are set. Remove from oven. Sprinkle with cheese and return to oven till cheese is melted, approximately 7 to 10 minutes.
  • Remove from oven and sprinkle with cilantro leaves, tomato and remaining 1 tablespoons onion. Let set 5 minutes before cutting.

Nutrition Facts : Calories 241.7, Fat 18.9, SaturatedFat 8.7, Cholesterol 448.1, Sodium 822.5, Carbohydrate 2.3, Fiber 0.2, Sugar 1.4, Protein 15.2

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.

PORK AND POTATO FRITTATA



Pork and Potato Frittata image

A satisfying dish tha tmy family finds perfect for any time of day. Here is the original recipe I started with years ago (not sure which family kitchen it in which it originated). Since then we have swapped out stir-fry veggies and added mushrooms, brocolli, spinach, asparagus, onions, what ever was handy or looked fresh in the store. To elimiante about 100 milligrams of cholesterol the whole eggs can be replaced with 1 cup of cholesterol free egg whites.

Provided by ValkyrieQueen

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups potatoes, diced frozen
1/2 teaspoon Old Bay Seasoning
4 egg whites
2 eggs
1/4 cup milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
3 cups mixed vegetables, stir-fry frozen
1/3 cup water
3/4 cup pork, cooked chopped
1/2 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 400°F Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; sprinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven. Reduce oven temperature to 350°F
  • Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.
  • Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350°F oven and bake 5 minutes or until egg mixture is set and cheese is melted.

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.

FENNEL SAUSAGE FRITTATA



Fennel Sausage Frittata image

Adapted from 'The Guestbook' by Andrea Hurst. Perfect to make at the beginning of the week, then heat up a slice for breakfast each morning. Getting your 7-10 daily servings of veggies is easier if you start early!

Provided by FLKeysJen

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 fennel bulb, chopped (hard core removed)
1 tablespoon garlic, minced
2 cups sliced portobella mushrooms
12 ounces precooked chicken sausage, chopped in bite size pieces (I used Alfresco Sweet Italian)
8 ounces canned artichoke hearts, drained and quartered
6 large eggs
2 teaspoons basil
1 tablespoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups part-skim mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Add olive oil and butter to an ovenproof skillet on medium high flame. Saute onion, fennel and garlic until lightly browned and fragrant, stirring frequently. Add mushrooms and cook for a few minutes.
  • Meanwhile, blend all "Egg Mixture" ingredients in blender.
  • When mushrooms look done, stir in sausage and artichoke hearts. Saute for a minute or two.
  • Pour Egg Mixture in skillet and mix together.
  • Put skillet in oven and bake approximately 25-30 minutes until knife in center comes out dry. (You can transfer to a greased casserole dish if your skillet is not ovenproof.).
  • Slice and serve hot or cold.

SPRINGTIME FRITTATA WITH MORELS & ASPARAGUS



Springtime Frittata with Morels & Asparagus image

At our farm we grow all the things we love! Asparagus is one of those things. We also get to hunt morel mushrooms in the woods on our farm in Spring. It's the season I look forward to the most, though I have to admit Summer tomato season ranks right up there! Morels are a once a year treat and if you have access to them try...

Provided by Amy CooksToo

Categories     Other Main Dishes

Number Of Ingredients 8

10 or more morels sliced in half
1/2 c asparagus sliced in 1/2 inch pieces
1/2 c gold potatoes shredded or diced small
1/2 c sweet onion minced
5-6 medium or large eggs, lightly whisked
1/4 c heavy cream
1 c smoked gouda shredded
You decide butter to sauté

Steps:

  • 1. Set the oven to 350. Heat a well seasoned,12 inch, cast iron pan to hot. Add enough butter to the pan to at least coat the bottom, more if you love butter like I do! Keep the cast iron pan on medium heat. Add the potatoes and stir for a minute or two, so they don't stick. Keep stirring as you add the onions, cook onions to translucent. Turn the heat down a little. Add the morels and asparagus and cook until asparagus are slightly tender (they'll finish in the oven). remove from heat. Remove sautéed veggies to a plate or bowl.
  • 2. In a 4 cup measuring cup (or bowl) place the lightly whipped eggs and whisk in cream. Stir in cheese. Pour this mixture to the cast iron pan. Stir in your sautéed veggies. Place cast iron pan in heated oven. Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Removed from oven, cool slightly and flop frittata out onto a cutting board to slice.
  • 3. Serve immediately; frittata is best warm. Leftovers will keep airtight in the fridge for up to 5 days.

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.

FRITTATA WITH FENNEL-SPICED PORK AND ASPARAGUS



Frittata with Fennel-Spiced Pork and Asparagus image

Provided by The Epicurious Test Kitchen

Categories     Pork     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Parmesan     Asparagus     Beet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4-6

Number Of Ingredients 12

2 teaspoons fennel seeds
1/2 pound ground pork
3 tablespoons plus 1 teaspoon olive oil, divided
1 1/2 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 medium onion, thinly sliced
2 garlic cloves, finely chopped
4 ounces asparagus (about 4 medium spears), trimmed and cut diagonally into 1-inch pieces
8 large eggs
1/4 cup grated Parmesan
3 tablespoons heavy cream
1/4 cup beet green pesto (see headnote) or 1 tablespoon finely chopped herbs plus 2 tablespoons olive oil

Steps:

  • Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
  • Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
  • Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
  • Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
  • Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.

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