Best Vegetable Frittata With Asiago Cheese Recipes

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GARDEN VEGETABLE FRITTATA



Garden Vegetable Frittata image

Provided by Kelsey Nixon

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more for drizzling
5 small red potatoes, thinly sliced
1 bunch green onions, trimmed and sliced
1 cup grape tomatoes, sliced
1 cup baby spinach, torn
1 clove garlic, crushed
8 eggs
1 tablespoon chopped fresh basil, plus more for garnish
1 to 2 cups shredded Asiago cheese, plus more for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper.
  • In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
  • Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
  • Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams

VEGETABLE FRITTATA WITH ASIAGO CHEESE



Vegetable Frittata With Asiago Cheese image

Make and share this Vegetable Frittata With Asiago Cheese recipe from Food.com.

Provided by Annacia

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1 medium red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups packed spinach leaves, torn into 1-inch pieces
3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce shaved asiago cheese
1 cup chopped tomato
1 tablespoon chopped fresh basil

Steps:

  • Preheat broiler.
  • Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.
  • Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute.
  • Season with salt and pepper.
  • Whisk eggs, egg whites, salt and pepper in medium bowl to blend.
  • Pour egg mixture over hot vegetables in skillet; stir gently to combine, reduce heat to medium-low.
  • Cook without stirring until eggs are set on bottom, about 5 minutes.
  • Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes.
  • Sprinkle with tomatoes and basil.

Nutrition Facts : Calories 134.9, Fat 5.8, SaturatedFat 1.5, Cholesterol 139.5, Sodium 446.5, Carbohydrate 8.9, Fiber 2.5, Sugar 5.4, Protein 12.2

CHEESY VEGETABLE FRITTATA



Cheesy Vegetable Frittata image

A simple side of fresh fruit makes a perfect refreshing counterpart to this cheesy, flavorful egg bake packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Try swapping in your favorite egg substitute if you're cutting the fat in your diet.-Pauline Howard, Lago Vista, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

4 large eggs, beaten
1 cup sliced fresh mushrooms
1/2 cup chopped fresh broccoli
1/4 cup shredded sharp cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
Dash pepper

Steps:

  • Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 587mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

VEGETABLE FRITTATA WITH ASIAGO CHEESE



Vegetable Frittata with Asiago Cheese image

Vegetable Frittata with Asiago Cheese

Categories     Cheese     Egg     Tomato     Breakfast     Brunch     Sauté     Low Carb     Low Fat     Vegetarian     Basil     Spinach     Bell Pepper     Zucchini     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1 medium-size red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups (packed) spinach leaves, torn into 1-inch pieces
3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce shaved Asiago cheese
1 cup chopped tomatoes
1 tablespoon chopped fresh basil

Steps:

  • Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
  • Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
  • Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

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