Best Spinach And Asparagus Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS AND SPINACH FRITTATA



Asparagus and Spinach Frittata image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 leeks, whites only, thinly sliced
8 large eggs, beaten
2 cups cooked spinach
1 cup blanched asparagus tips
4 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, sliced into chiffonade (thin strips)
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/4 cup dried breadcrumbs

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



Asparagus and Spinach Frittata image

This tasty veggie frittata is short on prep time, long on sustenance.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 pound asparagus, ends trimmed
1 3/4 teaspoons coarse salt, divided
Juice of 1/2 lemon
1 small yellow onion, finely chopped (1 cup)
2 cloves garlic, minced
10 ounces frozen spinach, thawed and drained
1/4 teaspoon ground black pepper
10 large eggs
1 1/2 cups milk
1 tablespoon salt-packed capers, rinsed and chopped
1/4 cup chopped Italian parsley
2 scallions, finely chopped
1 tablespoon red-wine vinegar

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



Asparagus, Spinach, and Feta Frittata image

from "today i ate..." - http://todayiateck.blogspot.com/2010/06/asparagus-spinach-and-goat-cheese.html

Provided by ellie3763

Categories     Breakfast

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

10 egg whites
2 eggs
2 -3 tablespoons milk (may use soy if desired)
1 tablespoon extra virgin olive oil
5 garlic cloves, minced
20 asparagus spears, tough ends removed and cut into 1 inch chunks
4 cups fresh spinach, roughly chopped
3 green onions, diced
1 cup feta, crumbled
salt and pepper, to taste

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.

Nutrition Facts : Calories 196.8, Fat 11.7, SaturatedFat 5.7, Cholesterol 112.2, Sodium 504.7, Carbohydrate 7.1, Fiber 2, Sugar 3, Protein 16.6

ASPARAGUS AND SPINACH FRITTATA RECIPE - (4.4/5)



Asparagus and Spinach Frittata Recipe - (4.4/5) image

Provided by á-29965

Number Of Ingredients 11

5 large eggs
4 large egg whites
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1/4 teaspoon salt & black pepper
6 ounce bag baby spinach
2 teaspoons olive oil
1/2 pound new potatoes
1 bunch scallions, trimmed & sliced
3/4 cup shredded fontina cheese

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.

ASPARAGUS AND SPINACH FRITTATA



ASPARAGUS AND SPINACH FRITTATA image

Categories     Cheese     Egg     Potato     Breakfast     Bake     Casserole/Gratin

Number Of Ingredients 13

5 large eggs
4 large egg whites
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 6 - ounce bag baby spinach
2 teaspoons olive oil
1/2 pound new potatoes, cut into 1/2-inch pieces
1 bunch scallions, trimmed and sliced
1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces
3/4 cup shredded fontina cheese (about 2 ounces)

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



Spinach and Asparagus Frittata image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 pound spinach, washed and drained, with stems removed
1 pound asparagus, cut into 1-inch pieces
2 cloves garlic, minced or mashed
8 eggs, beaten
3 tablespoons whipping cream or water
1/4 teaspoon salt
Pepper to taste
2 tablespoons Parmesan cheese, shredded
Olive oil, to coat skillet

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.

Related Topics