Best Minted Asparagus Frittata Recipes

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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.

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.

ASPARAGUS AND HERB FRITTATA



Asparagus and Herb Frittata image

This also makes a beautiful appetizer, cut into diamonds.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 8

3/4 pound asparagus, trimmed
8 extra-large eggs
2 tablespoons plus 2 teaspoons low-fat milk
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup finely chopped fresh herbs (as above)
1/4 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
  • Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
  • Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS FRITTATA



Asparagus Frittata image

Make and share this Asparagus Frittata recipe from Food.com.

Provided by cookiedog

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb asparagus, trimmed
3 tablespoons butter
6 eggs
1/2-3/4 cup grated cheese, such as cheddar cheese
salt

Steps:

  • Preheat oven to 350°F Bring a large skillet of salted water to a boil.
  • Cook asparagus in boiling water until just tender.
  • Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
  • Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
  • When butter is melted, reduce heat to medium-low and add eggs to skillet.
  • Cook until bottom is set, about 5-7 minutes.
  • Transfer skillet to oven and bake until top is set. Or broil for a brown top.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 242.8, Fat 19.4, SaturatedFat 10, Cholesterol 310.9, Sodium 326.9, Carbohydrate 4, Fiber 1.1, Sugar 1, Protein 13.7

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

MINTED ASPARAGUS FRITTATA



Minted Asparagus Frittata image

This recipe can be prepared in 45 minutes or less. Sautéed mushrooms and warm crusty rolls are excellent with the frittata. Finish with ripe pears, chocolate biscotti and espresso.

Yield Serves 2; can be doubled

Number Of Ingredients 9

4 large eggs
1/3 cup ricotta cheese
1 1/2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
1 tablespoon olive oil
10 ounces slender asparagus spears, trimmed, cut into 3/4-inch pieces
3 green onions, chopped

Steps:

  • Preheat broiler. Whisk first 5 ingredients and 2 tablespoons Parmesan in medium bowl to blend. Heat oil in medium nonstick broilerproof skillet over medium heat. Add asparagus and toss to coat. Cover skillet; cook until asparagus is crisp-tender, about 4 minutes. Add onions; stir 30 seconds. Stir in egg mixture. Cover, reduce heat to low and cook until almost set on top, about 8 minutes.
  • Sprinkle frittata with remaining 1 tablespoon Parmesan. Broil until top is set and starts to brown, about 2 minutes. Slide spatula around frittata to loosen; slide out onto plate and serve.

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