BEST FRITTATA RECIPE | with vibrant spring vegetables
This spring vegetable frittata is a stunning, one-skillet meal loaded with spring's finest greens, creamy goat cheese, and fresh herbs. And yes, this can be enjoyed as breakfast-for-dinner.
Frittata recipes are my favorite for an easy, impressive meal! This healthy, veggie-heavy version puts spring greens front and center (hello leeks and asparagus), and has a sprinkle of fresh herbs on top. Frittatas are a great way to use up in-season produce and they're as easy as cooking up the veggies, pouring in beaten eggs, and baking until perfectly fluffy.
Frittata recipes are delicious, healthy meals that can be enjoyed for breakfast, brunch, lunch, or even dinner!
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► TIMESTAMPS:
00:00 Intro
00:37 Chop the asparagus
01:09 Chop and wash the leek
02:09 Crack and whisk the eggs
02:53 Saute the vegetables
04:23 Pour the egg mixture on top
05:17 Transfer the frittata to the oven
05:43 Garnish with herbs and goat cheese
06:07 Slice and serve the frittata
06:34 Taste test
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FRITTATA | easy recipe with asparagus and cheese
This delicious Frittata is an easy recipe made with asparagus and cheese and baked in a cast iron skillet. Follow along and learn how to make a frittata using healthy everyday ingredients like eggs, egg whites, two types of cheese (swiss and goat cheese), onion, and asparagus.
Perfect for breakfast or lunch, and also great served as a special occasions brunch recipe, like Mother’s Day and Easter.
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TIMESTAMPS
0:00 Intro
0:20 What are Frittata's
0:44 Getting started by pre-heating oven and preparing asparagus
1:04 Separating the asparagus from the woodsy end by hand
1:24 Separating the asparagus with a knife
1:49 Steaming the asparagus
2:15 Chopping an onion
2:58 Creating the base of the frittata with six eggs, and egg whites
4:10 In a cast-iron skillet cook your onions and asparagus in butter
5:05 Add the egg mixture to the cast-iron skillet
5:19 Add the cheese to the cast-iron skillet
5:55 Shredding swiss cheese and crumbling feta cheese
6:06 Put the skillet in the oven for 25 minutes
6:25 Let cool to room temperature and enjoy!
6:53 Outro
FRITTATA RECIPE WITH ASAPARAGUS AND CHEESE
1 pound asparagus
1/2 onion diced
1 tablespoon butter
6 eggs
1/2 cup egg whites
1/4 cup 2% milk
2 ounces of Swiss cheese shredded
2 ounces of feta cheese crumbled
1/2 teaspoon sea salt
1/4 teaspoon pepper
Preheat oven to 350 degrees Fahrenheit. Trim asparagus, cut into 1-inch pieces, and steam for 3-4 minutes, or until tender, in a steamer basket until tender.
In a large bowl combine eggs, egg whites, milk, and half of the salt and pepper. Whisk together and set aside.
Heat butter in a 10-inch oven-safe, non-stick pan or cast iron skillet. Add onion and cook for 5 minutes or until fragrant and translucent. Stir in the asparagus and the remaining salt and pepper.
Turn off the heat and pour the egg mixture into the pan with the veggies. Sprinkle in the Swiss cheese, gently pushing it into the egg mixture, and then sprinkle feta over the top.
Pop the pan into the oven for 20-25 minutes or until set. Cool and enjoy.
NOTES
Frittatas make great leftovers! To store leftovers, slice them into individual servings and place them in a single layer in an airtight container or large ziplock bag. If properly stored, this will keep for 3-4 days.
NUTRITION
Serving: 1slice | Calories: 177kcal | Carbohydrates: 5g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 437mg | Potassium: 288mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 3mg
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Breakfast Recipe: Asparagus, Cherry Tomato & Feta Frittata by Everyday Gourmet with Blakely
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Asparagus Frittata
Learn how to make this delicious Asparagus Frittata from Harmons Grocery. For more recipes go to
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Mushroom and Asparagus Frittata - Home & Family
Chef Claire Tansey is in the kitchen making a delicious frittata with just about any vegetables you have in the fridge.
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Spring Asparagus Frittata, Italian Recipe - Gianni's North Beach
I made this asparagus fritatta last spring while in Rome. My friend and produce vendor in Campo di Fiore, the huge open air produce market in the historical center of Rome, showed me wild asparagus he had foraged the night before. It took him all night to collect 2 kilos.
That's Allesandro in video episode showing me those skinny wild asparagus that quickly went into a fritatta for my mates back in our apartment near Piazza di Spagna.
I found some really thin asparagus at the farmers market. They reminded me of the one I made in Rome and I had to make it here in San Francisco.
I roasted the asparagus with olive oil and sea salt to intensify its bright flavor. This is a flater frittata than I usually make because I want the egg mixture to just hold the asparagus together and let the concentrated springtime flavor shine.
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