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- Diet & lifestyle
- Vegetarian meals
- Vegetarian lunch
You can’t go wrong with eggs for a tasty tea, this one's just for me, and yes, I am indulging using chopsticks. Love chopsticks!
Leicestershire, England, UK
2 people made this
- 4 asparagus spears
- 2 spring onions
- 3 eggs
- 1 pinch grated Parmesan cheese
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Soften four sliced asparagus and two spring onions in a small frying pan.
- Lightly whisk eggs, a spoon of water and a big pinch of Parmesan.
- Add to the pan and stir to combine, coating the vegetables. Let the base cook for a few minutes.
- Remove from the hob and pop the pan under a preheated grill to set the top.
- Very quick and easy, eat with salad or couple of slices of garlic bread for a satisfying lunch treat.
This is a relatively healthy meal anyway, but for a waist-friendly option use two egg whites and one whole egg with a spoon of water to save on calories and fat.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
See it on my blog
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How to Make Frittatas (Stovetop or Baked)
Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.
Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.
You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.
I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.
- 1 (1-lb.) bunch medium-thickness asparagus, trimmed
- 5 medium spring onions (8 oz.)
- 2 tablespoons vegetable oil, divided
- 1 teaspoon kosher salt, divided
- 7 ounces Gruyère cheese, shredded (about 1 2/3 cup), divided
- 8 large eggs
- ⅓ cup heavy cream
- ⅓ cups crème fraîche
- 3 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced fresh chives
- ¼ teaspoon black pepper
Preheat oven to 425°F. Cut off top 1 1/2 inches of asparagus, and cut stalks into 1/4-inch pieces. Cut onion bulbs into quarters cut stalks into 1/4-inch pieces. Toss together asparagus tips, onion bulb quarters, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a bowl. Spread evenly on a baking sheet lined with parchment paper roast in preheated oven until onions begin to brown and asparagus is bright green and tender, 12 to 15 minutes, turning once halfway through. Set aside. Reduce oven temperature to 375°F.
While asparagus mixture roasts, heat remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium. Add cut asparagus stalks and onion stalk pieces sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, until onions are soft and asparagus is bright green and tender, 4 to 5 minutes. Remove from heat. Spread stalk pieces in an even layer. Sprinkle 1 1/3 cups of the cheese on top, and let it start to melt.
Whisk together eggs, cream, crème fraîche, parsley, chives, pepper, and remaining 1/2 teaspoon salt in a small bowl. Pour over mixture in skillet scatter top with asparagus tips and onion bulbs.
Cook over low until eggs start to set on side of skillet, 7 to 8 minutes. Sprinkle with remaining 1/3 cup of cheese. Place skillet in oven, and bake at 375°F until eggs are fully set, 12 to 14 minutes.
- 2 tablespoons olive oil
- 2 potatoes, shredded
- ¼ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup diced ham
- 6 eggs
- 1 tablespoon milk
- ½ cup shredded mozzarella cheese
- ½ cup shredded white Cheddar cheese
- 1 tablespoon chopped fresh basil
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.
- 2 eggs, lightly beaten
- 4 egg whites
- 2 tablespoons fat-free milk
- 1 teaspoon snipped fresh chives
- ⅛ teaspoon black pepper
- ¼ cup finely shredded Parmesan cheese (1 ounce)
- 2 teaspoons olive oil
- ½ cup 1/2-inch pieces asparagus
- ¼ cup sliced green onions
- ½ cup coarsely chopped spinach leaves
- 1 clove garlic, minced
- 1 small roma tomato, chopped
Preheat broiler. In a small bowl combine the eggs, egg whites, milk, chives and pepper: stir in 2 tablespoons of the cheese.
In an 8-inch nonstick broiler proof skillet heat oil over medium. Add asparagus and green onions cook and stir 2 minutes. Add spinach and garlic cook 30 seconds or just until spinach is wilted.
Pour egg mixture into skillet reduce heat to low. Cook, covered, 10 to 12 minutes or until nearly set. Sprinkle with remaining 2 tablespoons cheese.
Place skillet under broiler 4 to 5 inches from heat. Broil 1 minute or just until top is set and cheese is melted. Top with tomato.
The Best Asparagus Recipes You Can Eat This Spring
Even though it’s available all year long, asparagus can easily be considered the star of the spring season -- that's when it tastes the best. Steamed, boiled, sauteed, roasted, grilled -- asparagus takes on different qualities, however you cook it. Roasting and grilling turns asparagus almost sweet. Steamed or boiled, asparagus retains the vegetable's natural flavor.
For most preparations, tender asparagus spears are the way to go -- their delicate texture makes them great for salads and even eaten raw. But the thicker ones do have their place they stand up better to cooking methods like grilling.
Mediterranean in origin, asparagus is now grown in almost every corner of the world, including Mexico, Peru, China, and Chile, and then shipped to supermarkets everywhere. But you’ll never find fresher, tastier stalks than those sold in your local farmers' markets.
- 300g potatoes, peeled, cut into 2cm pieces
- 100g frozen peas
- 100g frozen broad beans, thawed, peeled
- 2 bunches asparagus, woody ends trimmed, chopped
- 8 eggs
- 1/3 cup coarsely chopped mint
- 1 tbs olive oil
- 4 spring onions, thinly sliced
- 100g reduced-fat fetta, crumbled
- 1/2 tsp ground black pepper
- 4 thick slices multigrain bread
- Mint sprigs, to serve
This Frittata Recipe Will Be The Star of Your Easter Brunch
One pan, no fuss, and just as colorful as your spring table settings.
Not only does this spring onion frittata on Love & Lemons have us salivating, but we're actually LOL'ing at her brilliant premise for serving it. "It's never too soon to start spring brunching with friends. We could call it Friendster&mdashget it? Like 'Friendsgiving' but for spring&hellip and not like the late 90's social media website."
Once you're done laughing, revamp your Easter brunch menu with this no fuss recipe. You can get the directions below&ndashjust try not to drool on your computer.
Ingredients 5 eggs⅓ cup water or milk1 large clove garlic, mincedOlive oil, for the pan3-4 thin spring onions, chopped small, plus slice a few into thin vertical strips½ cup chopped asparagus tips½ cup peas¼ cup fresh mozzarella pieces*¼ cup crumbled feta*¼ cup chopped tarragonSalt & pepperA few pinches of red pepper flakes
Directions Preheat your oven to 425 degrees F. In a medium (8-inch) skillet, lightly sauté the chopped onions and asparagus pieces in a bit of olive oil, salt and pepper. Remove from the pan after just a few minutes. Blend eggs, water, salt and pepper in a blender until combined and lightly foamy. Coat skillet with a bit of olive oil, pour in the eggs and add half of the veggies. Put the skillet in the oven and bake for 15 minutes. Then (carefully, without moving the skillet around too much), add the rest of the veggies and the cheeses. Continue to bake for another 15 minutes or until the frittata is puffed up and the eggs are set. Top with chopped tarragon, a grind of pepper and a few red pepper flakes. Let cool before slicing.
Notes * If you're non-dairy, skip the cheese. Regardless of diet, sub in whatever vegetables you prefer.
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2 tablespoons olive oil
3/4 cup chopped onion
1 large clove garlic, minced
1 1/2 cup sliced mushrooms
1 1/2 cup coarsely chopped zucchini
1 1/2 cup coarsely chopped red bell pepper
1/4 pound Prosciutto, coarsely chopped
1/4 cup chopped fresh basil
1 teaspoon dried basil
1 cup light cream
2 cups stale bread cubes ( 1/2" cubes)
1 1/2 cup shredded provolone cheese
1/3 cup crumbled feta cheese
1/4 teaspoon each salt and pepper
In large skillet over medium heat, heat oil. Add onions and cook until softened, about 5 minutes. Add garlic, mushrooms, zucchini and red peppers cook, stirring often, for 2 to 5 minutes, until tender-crisp. Stir in prosciutto and basil. Cook 1 minute longer.
In large bowl, lightly beat together eggs and cream. Stir in bread cubes, cooked vegetables, cheeses and salt and pepper.
Line inside bottom edge of 10 inch springform pan with foil to prevent leakage grease pan well. Pour in egg mixture.
Bake in 350 degrees F oven for 50 to 60 minutes or until puffed and knife inserted comes out clean. Let stand for 10 minutes then remove sides of pan. Cut into wedges.
- Quick Glance
- Quick Glance
- 40 M
- 45 M
- Serves 2 to 4
Ingredients US Metric
- 4 to 7 ounces trimmed green asparagus
- 3/4 pound peeled waxy potatoes, very thinly sliced (about 1/8- to 1/4-inch | 3- to 6-mm thick), preferably using a mandoline
- Olive oil
- 1 medium (6 oz) onion, cut in half and thinly sliced
- 4 large eggs
- Fine sea salt
- Pinch of nutmeg, preferably freshly grated
- Freshly ground black pepper
- 2 ounces aromatic mountain cheese that melts well, such as Gruyère, Comté, or Appenzeller, coarsely grated
- 1 to 2 tablespoons fresh tarragon leaves
Set the oven to broil (quicker method) or preheat to 500°F (260°C).
Bring a large pot of salted water to a boil and blanch the asparagus until just al dente, 45 to 90 seconds, depending on the thickness of the stalks. Drain, rinse quickly with cold water, and pat dry.
Spread the potatoes in a single layer between 2 layers of paper towels and pat them dry.
In a heavy, ovenproof 10-inch (25 cm) skillet over medium heat, warm a splash of olive oil (about 1 tablespoon), add the onions, and cook until golden and soft, stirring occasionally, about 5 minutes. Move to a small bowl or plate.
Add another generous splash of olive oil (1 1/2 to 2 tablespoons) to the skillet. Layer the potatoes in the skillet, spreading them in 1 to 2 even layers.
Cover the skillet and cook the potatoes over medium heat until golden, about 12 minutes, reducing the heat if the potatoes brown too quickly. Remove from the heat.
Using a thin metal spatula, loosen the potatoes from the sides and bottom of the skillet. Cover with a large dinner plate or rimless baking sheet, and then carefully and quickly flip the skillet over. Keep the potatoes on the plate or baking sheet while you add 1 tablespoon of olive oil to the skillet. Slide the potatoes back into the skillet and return it to medium heat. (*If all this sounds a bit too dramatic, you can also use a spatula to simply lift sections of the potatoes right in the skillet, drizzling a little olive oil into the pan before each flip.)
Spread the onions on top of the potatoes, cover, and cook for 2 minutes.
Meanwhile, whisk the eggs with 1 teaspoon salt, nutmeg, and pepper. Pour the eggs over the onions and potatoes, cover the skillet, and cook for 2 minutes.
Arrange the asparagus on top of the eggs, cover, and cook until the egg is just set, 2 to 4 minutes.
Sprinkle with the cheese and slide the uncovered skillet under the broiler, or bake at 500°F (260°C) until the cheese melts, 1 to 3 minutes.
Sprinkle with tarragon, season to taste with salt and pepper, and serve immediately.
Recipe Testers' Reviews
Frittatas are a weeknight problem solver. They're quick and easy, filled with anything green and fresh from the garden, and any bits of spare soft cheese. This asparagus frittata totally hits the mark. Savory potatoes, topped with nutmeg dusted eggs, al dente asparagus and a sprinkle of soft cheese. It should feed 4 people, but it's so good, it may only serve 2.
This asparagus frittata was challenging on a number of fronts but in the end, it was worth it because the flavors were awesome. Another dish that didn't last very long, which is always a good sign.
The recipe calls for cooking the potatoes for 12 minutes (or until golden) on medium and that if the potatoes start to brown too quickly, to lower the heat. I lowered the heat anyway because my stove runs hot but I found it awfully difficult to check the bottom of the potatoes. I'm not quite sure what "until golden" means here unless it's the bottom, but again, that was hard to tell.
The rest of the recipe went swimmingly and everyone loved it, so no harm, no foul. The tarragon on top before serving was a genius move, as well.
I have tried frittatas on a few occasions and haven't had much luck with them—until I tried this one. The thinly sliced potatoes are what make the difference, I think they cook quickly and evenly so there isn't much chance of raw bits in the finished product.
Separately cooking all 3 vegetable components may seem like a lot of unnecessary work but I honestly believe that this is what made the dish a success for me. I was fairly conservative with the nutmeg but next time I would add a little more—maybe an eighth of a teaspoon instead of a trepidatious "pinch". The tarragon, however, came through and added a distinct flavor.
I used a Gruyère that was devastatingly good on its own and even better melted all over top. This was the most successful frittata that I've made to date and will be my preferred one from now on. It was divine.
This asparagus frittata was a pretty great dinner. There are quite a few steps that need to be done to bring it together, so I wouldn't describe it as quick and easy. But it certainly is simple and straightforward. I loved all of the components. And it didn't take long to make. The whole thing came together in 45 minutes.
We had it as dinner for two. I'd be tempted to make it again to serve for brunch guests with a salad. I would have preferred if the potatoes, and asparagus had been seasoned along the way. I've never had nutmeg in eggs before, and was very pleasantly surprised by its contribution to the flavor.
This asparagus frittata was a great success, but then what could possibly go wrong with a frittata with beautiful asparagus, potatoes, and cheese? Tender, fragrant, and delicious, it made a wonderful summertime dinner with a melon and feta salad on the side.
The recipe did require a bit of improvisation with a couple of steps (read on). I wasn't able to flip the potatoes as instructed, as they didn't form one solid crust in the skillet—plus, there were many loose slices as over half of the area had 2 layers of potatoes. Flipping them in sections using a metal spatula not only worked well, but was also simple and stress-free. (I don’t think I would have been able to turn over my heavy cast iron skillet so confidently.)
In order to avoid overcooking my pencil-thin asparagus, I skipped the blanching step altogether. It turned out to be the right call. After 4 minutes on stovetop and 2 minutes under the broiler, the stalks were still bright green and had that perfect crisp snap.
With prep and everything, this takes about 40 minutes to make. There isn't much hands-off time since there are a lot of moving parts in this asparagus frittata.
First of all, I used very thin asparagus, the thicker stalks we get here in Hawaii tend to be very woody, even higher up on the stems. Using my mandoline on its thinnest setting (1/8"), I prepped the potatoes and onions on the same setting. I used Comté cheese for this version.
Since my asparagus was so thin, I blanched them for 1 minute and then used the ice water to shock and cool them quickly. I also like the brightness this brings out in green vegetables.
For me, a "splash" of olive oil looks to be about 2 tablespoons, enough to cover the bottom of the pan once heated and swirled around. I figured this was the intent of the writer since the next step was to layer the potatoes in the pan, I made sure they were evenly distributed and let them cook. This fed three people, keeping in mind that one of them was a 13 year old boy so it would feed 4 normal eaters.
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