Leek and Asparagus Frittata | frittata recipes | egg recipes
this frittata is really easy to make and moreish serves 4 to 6. recipe written below.
pre heat oven 180 degrees C
23cm solid pie plate dont use springform tins
30g butter
1 leek finely sliced
fried in butter til soft then onto paper towel to drain
in a bowl
340g jar asparagus drained and cut in half
add cooked leek
2 tables spoons chopped sun dried tomatoes drained
mix gently
place over bottom of dish
in a jug
5 eggs whisked
add salt and pepper
1/2 cup cream whisk pour over leek mixture
bake aprox 40 mins til firm and golden on top
let it sit for 5 mins
serves 4 to 6
Asparagus Frittata
Dr. B.J. Hardick ( and Lin prepare a favourite egg recipe, Asparagus Frittata.
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Asparagus & Roasted Potato Frittata
- If you’re looking for a super simple frittata that’s both delicious and easy to make, this is the recipe for you. A frittata can really highlight any favorite flavors, but this one combines asparagus, prosciutto, roasted potatoes, and goat cheese for a springtime recipe. It’s perfect for breakfast, brunch, lunch, or dinner!
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Skip ahead:
00:00 Intro
00:55 Roasting the potatoes
02:28 Preparing the egg mixture
04:32 Chopping up the prosciutto
05:59 Assembling in the pie dish
09:01 Tasting the finished frittata
INGREDIENTS
For the potatoes:
- 1 cup peeled and diced russet potato
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the frittata:
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1 tsp dry mustard
- 1 tbsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz prosciutto, chopped
- 4 oz goat cheese
- 1/2 lb fresh asparagus, ends trimmed
Instructions:
- Preheat the oven to 425℉.
- Scrub and peel the potato and dice it into 1/2-inch size pieces. On a parchment-lined baking sheet, toss the prepared potato with olive oil, salt, and black pepper. Spread the potato out evenly and sprinkle with salt and pepper. Roast in the preheated oven until the potatoes are tender and beginning to brown, 18-20 minutes. Once the potatoes are finished, remove them from the oven and set them aside.
- Turn the oven down to 350℉. Grease a 9-inch pie pan and set it aside.
- In a large bowl, add the eggs, heavy cream, garlic powder, dry mustard, thyme leaves, salt, and black pepper, and whisk until smooth. Chop the prosciutto into small pieces and sprinkle in the bottom of the prepared pan with the roasted potatoes. Pour the egg mixture over the top.
- Dot the top with the pieces of goat cheese. Top the frittata with the asparagus. Lay the asparagus in whole spears over the eggs, trimming the size as needed to make them fit.
- Bake the frittata in the preheated oven until the asparagus is tender and the eggs are set, 18-24 minutes. Once baked, remove the frittata from the oven and cool for 10 minutes before slicing and serving.
#baking #frittata #asparagus #breakfast #brunch
Asparagus Frittata
Our first meal of the year made predominantly from our property. Asparagus Eggs and a Spring Onion. We eat Frittatas for any meal of the day, and make it with any green vegetable growing in the garden.
Spring Asparagus Frittata Recipe | Genesis HealthCare System
This Spring Asparagus Frittata is quick and easy, no-nonsense recipe that makes a terrific dish in hardly any time at all. For brunch or dinner, this frittata uses whole eggs, cheddar cheese, and asparagus. Rich in folate the asparagus makes a perfect and delicious spring-time dish. Get more healthy recipes like this from Genesis ➔