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Fresh and delicious thin frittata made with basil leaves, petit pois, leek, asparagus tips and potato. Nice for brunch with a green salad and crusty bread.
Kent, England, UK
1 person made this
- olive oil
- 4 cooked new potatoes, crushed (not mashed)
- 1 leek, thinly sliced
- 1 handful asparagus tips, chopped
- 2 tablespoons peas or petit pois
- salt and pepper to taste
- 3 eggs
- splash cream
- splash milk
- 1 small handful torn basil leaves
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Heat a non stick frying pan with some oil. Add the crushed potatoes. Fry over a medium heat until the potatoes are starting to crisp.
- Add the leek, asparagus and peas. Cook until tender. Season well. Turn the heat down to low.
- In a mixing bowl combine the eggs, seasoning to taste, cream and milk. Whisk well. Add the torn basil leaves.
- Pour the egg mixture over the vegetables in the frying pan. Cook slowly until the bottom is cooked and just starting to set on top. Finish cooking under a pre-heated grill until set and fluffy.
- Very carefully slide off the frittata onto a chopping board. Allow to rest for a minute before serving in slices or serve at room temperature. Drizzle a little olive oil over the top, if desired.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Springtime Frittata from 'Family Table'
A frittata is a wonderful way to make use of odds and ends in the kitchen. WIth so many spring vegetables springing these days, I had plenty of small bits to turn into dinner. Or lunch. Or brunch.
The spring frittata in Michael Romano and Karen Stabiner's Family Table is presented as the perfect dish for serving at any time of day, and at any temperature. Indeed, the combination of wholesome veggies, rich eggs (with extra yolks), and nutty Gruyère cheese is killer at any time of day.
And while the recipe looks long, it can easily be broken up into two phases: the filling, and the eggs. Saute the vegetables and roast the potato when you can, and then whisk and bake up the frittata right before serving.
Why I picked this recipe: The ease of a frittata combined with the draw of fresh spring vegetables was too good to pass up.
What worked: The balance of rich cheese and extra egg yolks paired nicely with the earthy green vegetables in the final dish.
What didn't: No problems at all.
Suggested tweaks: Frittatas offer endless variation. Don't feel like prepping artichokes? Go up on asparagus. Have some spinach lying around? Wilt it in. Peas, favas, and ramps would also make for seasonally appropriate inclusions.
Excerpted from Famly Table: Favorite Staff Meals from Our Restaurants to Your Home, copyright 2013 by USHG, LLC, and Karen Stabiner. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
Slimming World&rsquos asparagus frittata is spring on a plate
Keep on plan with this simple Slimming World crustless quiche recipe.
Eggs are a weight loss lifesaver &ndash high in protein, filling and versatile.
So we&rsquore loving having this Slimming World recipe in our wheelhouse of go-to easy to whip up meals.
Frittatas (which are essentially crustless quiches) are a wonderful way to include a whole load of vegetables in a dish and infinitely easier to nail than an omelette.
Why stand at the stove worrying about flipping when you can put this in the oven and get on with your life for 20 minutes?
This recipe calls for the addition of seasoned cottage cheese, which adds tangy richness without the calories of other cheeses.
And the light, spring selection of vegetable work wonderfully together, but most (non-starchy) vegetables will work here.
Fan of tender stem broccoli? Spinach? Go crazy, throw it in too. Have it for lunch with a green side salad or dinner with some SW chips!
- Preheat the grill to medium-high.
- Blanch the asparagus and spring onions for 1–2 minutes in a pan of boiling salted water. Drain and refresh in a bowl of ice-cold water.
- In a bowl, whisk the eggs and milk together then season and stir through the basil, lemon zest and peas.
- Heat the olive oil in a large nonstick frying pan and pour in the egg mixture. Working quickly, arrange the asparagus and spring onions over the top of the frittata and dot with teaspoons of ricotta. Cook gently until the mixture is set but still a little runny in the centre. Place the pan under the hot grill and cook until the egg on top is golden and bubbling.
- Serve in big chunky quarters with a scattering of basil leaves.
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Wash and trim asparagus. Cut into ¾-inch lengths. Cook in boiling, salted water until tender, 3–4 minutes. Drain asparagus and submerge in ice water to stop cooking. Set aside.
In a medium-size oven-safe skillet, heat olive oil over moderate heat. Add onion, sugar, and salt reduce heat to medium-low, and cook, stirring occasionally, until onion is golden brown and very tender, about 30 minutes. Remove onion from the pan with tongs, leaving as much oil in the pan as possible. Let onion sit 10 minutes, until no longer hot.
In a large bowl, whisk eggs until smooth. Add cheese, pepper, asparagus, and onion. Set the skillet over medium heat. Add egg mixture, stirring briefly to distribute fillings.
Reduce heat to low and let mixture cook slowly you should see just a few lazy bubbles popping up around the edges. Cook undisturbed until edges are set but middle is still very liquid, about 8 minutes. Meanwhile, preheat your broiler on high.
Transfer skillet to oven, positioning it 3–4 inches from the broiler. Cook until top of frittata is golden brown, edges are puffed, and center is just set (it will jiggle slightly but pop right back after you poke it), about 2 minutes. Don’t overcook it! Loosen with a spatula, if needed. Remove to a warmed platter and serve immediately.
ASPARAGUS, PEA & GOATS CHEESE KETO FRITTATA – SLOW CARB RECIPES
This keto frittata is SO good! It’s fully loaded with delicious asparagus, creamy goats cheese and a wonderfully simple pea puree. It’s so quick and easy to make too and is perfect at any time of day – I’ve had it for both breakfast as well as dinner! It’s also great if you’re after low carb lunch box ideas, as the frittata is delicious hot or cold and travels really well, which makes it the perfect vegetarian picnic food too! Just what you need as the sun returns and the days get a little warmer. Not only is it delicious, it’s a keto frittata too, meaning it’s ideal if you’re after slow carb recipes (though I chose to include cheese because I love it!). I tend to bake a big frittata on a Sunday and then I’m sorted for low carb lunches for the first half of the week.
Now that spring is in full swing and summer is on the horizon, I’m all over the asparagus recipes (like these delicious healthy tacos from last week). Asparagus in season is a real treat. It’s such a wonderful vegetable with a fairly short window to enjoy it at its best, which in the UK typically runs from St George’s Day (21st April) to the summer solstice (21st June). Of course, nowadays asparagus is available year round, being shipped halfway around the world from Peru whenever out of season. But the beauty of asparagus lies in its freshness. It begins losing it’s delicious flavour very soon after picking, so sticking it on an airplane and flying it thousands of miles results in a bland and boring vegetable that’s far less special than it could be when fresh – not to mention the environmental damage done. The amount of carbohydrate in asparagus is low too (4g per 100g), making it perfect for a slow carb recipe.
Super fresh asparagus is beautiful enough, but when paired up with delicious baked eggs, creamy goats cheese and pea puree, it becomes even more special. Peas and asparagus go really well together and the delicious bite of the asparagus is just lovely next to the velvety pea puree. I pimped up the peas with some tarragon, which I definitely need to use more of in my cooking as it’s so good! The goats cheese is topped with a little sprinkle of chilli flakes, giving the frittata a really subtle background heat. I finished my keto frittata recipe with a super simple basil infused olive oil, but a simple pesto would work just as well.
If you fancy mixing things up, you could switch the asparagus when out of season for tenderstem broccoli or purple sprouting, just make sure they’re perfectly blanched beforehand. You could mix up the pea puree too, perhaps going with sweet potato or butternut squash puree instead. You could also swap the goats cheese for feta, or try stirring in some crispy bacon lardons, the options are endless!
Shaved asparagus and pea frittata with mint and parma ham
A delicious and easy low carb shaved asparagus and pea frittata recipe with mint and parma ham.
1 cup shaved asparagus (about 170gms)
1 cup peas (frozen or fresh)
1/2 Tbsp finely chopped mint
40 – 50 gms Parmesan cheese, finely grated (about 1/3 cup
Parma ham and pea shoots to garnish – optional
Salt and black pepper to season
Heat the one to 200 C or fan-assisted 180C. Bring a pot of water the boil. Shave the asparagus using a vegetable peeler starting on the stems and pulling down towards the tip. Any remaining asparagus that can’t shave, cut into small pieces. When the water is boiling, blanch the asparagus and peas for about 1 1/2 minutes and then drain. Beat the eggs lightly in a bowl and add most of the cheese and mint (reserving a bit for the topping.
Heat the olive oil in a pan that is the right size and oven-proof (alternatively, skip this step and empty the filling directly into an ovenproof dish). Add the egg mixture to the hot pan, add the vegetables and spread around the surface evenly and fry over moderate heat until the base is cooked and starts bubbling around the side. Sprinkle over the remaining mint and cheese and put the pan in the oven to finish off the cooking for around 20 minutes. The frittata will puff up and turn a lovely golden colour.
Keywords: asparagus, pea, frittata, mint, parma ham, prosciutto
Amazing Asparagus Recipes
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Frittata Hot Dish
Favorite breakfast ingredients baked together with Tater Tots® for a fun and easy twist on the classic potato frittata. An excellent way to use leftover Easter ham too.
Prep time 10 min.
Cook time 35 min.
1 1/2 cups diced cooked ham or crumbled cooked sausage
1 cup shredded sharp cheddar cheese, divided
4 cups (16 oz.) frozen Ore-Ida® Tater Tots®
Hot sauce, optional
Heat oven to 425°F. Melt butter in a 10-inch oven-proof skillet at least 2-inches deep over medium-high heat. Rotate skillet so bottom and sides are coated with butter.
Pour in eggs and immediately add corn, ham and green onions evenly over eggs. Cook 4 minutes or until edges begin to set. Remove from heat and top with 3/4 cup cheese. Top with Tater Tots®.
Bake until eggs are set and Tater Tots® are golden brown, about 30 to 35 minutes. Remove from oven and top with remaining 1/4 cup cheese. Let stand until cheese melts, about 5 minutes. Cut into wedges and serve with hot sauce, if desired.