Best Spring Vegetable Frittata Recipes

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SPRING VEGETABLE FRITTATA FOR MOTHER



Spring Vegetable Frittata for Mother image

It always feels a little wrong making a frittata with freshly cooked vegetables, since the whole point of the dish is to use up leftovers, but seeing as we're making this for a Mother's Day brunch special, we'll make an exception. Make sure all your vegetables are tender, hot, and well seasoned before adding your eggs, and not a lot can go wrong.

Provided by Chef John

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 large leek (white part only), chopped
1 teaspoon salt, divided, or as needed
1 jalapeno pepper, seeded and diced
1 ½ cups (1/2-inch) sliced zucchini
1 ½ cups (1/2-inch) pieces asparagus
1 cup baby spinach
1 ½ cups sliced cooked potatoes
12 large eggs
1 pinch cayenne pepper
½ teaspoon freshly ground black pepper
4 ounces crumbled goat-milk feta cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
  • Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
  • Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 19.2 g, Cholesterol 388.8 mg, Fat 18.7 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 6.6 g, Sodium 764.8 mg, Sugar 3.8 g

SPRING VEGETABLE FRITTATA (LOW FAT/LOW CAL)



Spring Vegetable Frittata (Low Fat/Low Cal) image

This is good and very low in calories, fat and cholesterol -- using egg beaters/egg substitute -- if using real eggs - it equals to about 8 eggs. Recipe source: Ladies Home Journal (April '09)

Provided by ellie_

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces asparagus, trimmed and cut into 1-inch pieces (I used the thin asparagus)
1 bell pepper, cut into strips
1/2 zucchini, halved lengthwise and sliced
1/2 onion, chopped
1/4 cup roasted red pepper, drained and chopped
1/3 cup reduced-fat mozzarella cheese, shredded, divided
2 cups egg substitute (egg beaters)
1/2 cup nonfat milk
1 teaspoon dried dill
3/4 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
3 tablespoons parmesan cheese, shredded

Steps:

  • Preheat oven to 350-degrees F.
  • Spray a 2-quart baking pan with Pam (my pan was 13x10).
  • In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus - onion). Cover and simmer until tender. Drain.
  • Stir in roasted peppers. Spread vegetable mixture in prepared pan.
  • Sprinkle with half of the mozzarella.
  • In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
  • Pour egg mixture over vegetables.
  • Bake for 35 minutes or until puffed.
  • Sprinkle with remaining cheeses and let stand 10 minutes before serving.

Nutrition Facts : Calories 68.3, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 440.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 8.9

SPRING VEGETABLE FRITTATA



Spring Vegetable Frittata image

Enjoy this quick and easy vegetable frittata - ready in 35 minutes. Perfect for breakfast in spring!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 6

Number Of Ingredients 10

2 tablespoons margarine or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 medium green or red bell pepper, chopped (1 cup)
2 small zucchini, chopped (2 cups)
1 small tomato, chopped (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups fat-free cholesterol-free egg product
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 375°.
  • Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
  • Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.

Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 225 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g

SPRING-VEGETABLE FRITTATA



Spring-Vegetable Frittata image

This frittata is meant to be thin, with just enough egg to bind the filling. Sunchokes are also known as Jerusalem artichokes. Roasting them brings out their nutty essence. Yukon Gold potatoes can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

12 ounces sunchokes, scrubbed and cut into 1/4-inch-thick slices
5 fresh or dried bay leaves
1/4 cup extra-virgin olive oil
4 garlic cloves, smashed
Fine sea salt and freshly ground pepper
1 bunch Swiss chard (12 ounces), stems removed
5 large eggs
1 1/4 ounces freshly grated Parmesan cheese (3/4 cup)
3 scallions, thinly sliced crosswise

Steps:

  • Preheat oven to 500 degrees. Toss together sunchokes, bay leaves, 3 tablespoons oil, and garlic on a rimmed baking sheet. Season with salt and pepper. Roast until tender and dark golden-brown around edges, 15 to 20 minutes. Discard bay leaves. (Leave oven on.)
  • Bring a pot of salted water to a boil. Add Swiss chard, and cook until tender, about 5 minutes. Drain; let cool slightly. Squeeze out excess liquid.
  • Whisk eggs with 1/4 teaspoon pepper, the Parmesan, and scallions in a bowl. Heat remaining tablespoon oil in a 12-inch ovenproof skillet over medium-high heat. Add sunchokes and Swiss chard, and spread on bottom of skillet. Add egg mixture, filling in spaces between vegetables. Swirl to distribute (eggs will not cover vegetables completely). Cook, shaking skillet occasionally, until sides are set, about 2 minutes.
  • Transfer to oven, and bake until puffed and center is set, 4 to 5 minutes. Place a large platter over skillet, and invert. Serve hot, warm, or at room temperature.

SPRING VEGETABLE FRITTATA



Spring Vegetable Frittata image

I got this recipe from Cooking at Home, from the Culinary Institute of America. I'm posting it for ZWT4. This is a classic recipe, makes an easy brunch or supper.

Provided by MamaJ

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup peas
1/2 cup carrot, thinly sliced
1/2 cup asparagus, sliced into 1 inch pieces
4 slices bacon, diced
vegetable oil, if needed
1 onion, diced
8 eggs
salt and pepper

Steps:

  • Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
  • Cook bacon in an ovenproof skillet over low heat until crisp.
  • Remove with slotted spoon and place on paper towels to drain.
  • Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
  • Increase heat to medium/low and add the onion.
  • Cook until transparent, stirring occasionally.
  • Add vegetable mixture to onions and cook for another 10 minutes.
  • Meanwhile, in another bowl, beat eggs and salt and pepper together.
  • Pour over mixture in skillet and add bacon crumbles. Stir gently.
  • Preheat broiler.
  • Reduce heat and cover eggs. Cook until almost set.
  • Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
  • Remove from oven and cut into wedges.
  • **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.

Nutrition Facts : Calories 289.8, Fat 20.3, SaturatedFat 6.5, Cholesterol 438.4, Sodium 342.9, Carbohydrate 9.1, Fiber 2.3, Sugar 4, Protein 17.2

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