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Springtime Asparagus Frittata
Would You Serve Asparagus Fritatta for Brunch?
Where did the Fritatta Come From?
Fritattas are often compared to Omelettes and some believe they are inherently Italian. My curiosity and love of food often leads me on a quest of the origin of a particular dish. I was pleasantly surprised to find that the frittata crosses geographic and cultural lines and has been a resourceful use of readily available and often leftover foods for centuries!
Versions of the fritatta are found to have been prepared in Mesopotamia , Persia, to Spain, then Northern Africa, Italy and at the same time North to France and England. It seems a good cook's skills of resourcefulness have no cultural boundaries!
My Springtime Frittata is a easy recipe to prepare. The recipe is simple and easy to follow. All of the ingredients are easily found in your local supermarket or in your own pantry. When asparagus is in season in the spring, not only is it readily available in your produce market, but the prices are quite reasonable. When asparagus isn't in season, you may substitute canned asparagus or you can use the Cheese Frittata Recipe as a base and add partially cooked vegetable or combination of partially cooked vegetables you like.
Springtime Asparagus Frittata
- 1 tablespoon butter
- 1 Cup Your Favorite Cheese, Shredded
- 1/2 Cup Green Onion or Shallot, Chopped
- 8 Spears Fresh Asparagus
- 6 Large Eggs
- 1 Cup Sweet Onion, Chopped
- 2/3 Cup Carrot, Grated
- 1/2 Cup All-Purpose Flour
- 1/2 Cup Milk
- 1/2 teaspoon Thyme, Dried
- 2 teaspoons Parsley, Chopped
- 1/8 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Preheat oven to 375 degrees. Spray oven proof dish with cooking spray.
- Combine 1/2 cup of shredded cheese with chopped green onions or chopped shallots. Set aside.
- Bring 2 quarts of water to a boil. Cook whole asparagus stalks for 3-4 minutes until barely tender. Cool in cold water and pat dry. Cut into 1/4 inch pieces and place in a large bowl.
- Add milk, eggs, flour, carrots, onions and remaining cheese to bowl. Add herbs, salt and pepper. Stir well until combined.
- Pour into the prepared pan and place in hot oven for 40 minutes until golden and puffy. Remove from oven, turn on broiler.
- Invert the Frittata onto oven proof serving tray .
- Sprinkle with remaining cheese and green onions. Broil for a few minutes until cheese melts and bubbles slightly.
- Allow to cool for a few moments before serving.
Egg & Brunch Cookbooks
From sunny-side up to frittatas, eggs are the staple of American foods. These simple, no-fuss recipes feature fresh ingredients and vibrant flavors. In the last year at WS stores, this book has sold over 10,000 copies in one channel alone.
Eggs includes over 40 delicious recipes for this multi-purpose ingredient. Also included are tips for buying and storing eggs, filling suggestions for scrambles and more, menu ideas, and step-by-step instructions for cooking. From fluffy omelets with herbs and savory egg and bacon panini to rich and creamy quiches and hearty breakfast burritos, eggs are one of the most respected and versatile ingredients around. They are also one of the healthiest foods you can eat, perfectly proportioned and packed with protein, vitamins, and minerals. These talented kitchen performers not only are the basis for quintessential breakfast and brunch dishes, they are fantastic for a light lunch or even as part of a hearty supper. Filled with luscious photographs and more than forty tempting recipes, the simple yet inspiring dishes found in this book include classic comforts like Toad in the Hole and Deviled Eggs as well as creative new ideas like Eggs Baked in Tomatoes and whimsical Eggs in Prosciutto Nests.
|Serving size: 1/5 th|
|Calories from Fat||144|
|% Daily Value *|
|Fat 16 g||25%|
|Saturated fat 8 g||40%|
|Carbohydrates 19 g||6%|
|Fiber 2 g||8%|
|Protein 16 g||32%|
|Cholesterol 284 mg||95%|
|Sodium 329 mg||14%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Easy Frittata Cookbook: 50 Easy and Delicious Frittata Recipes
Let’s learn the different styles of preparing a delicious Frittata. And let’s do it with minimal effort.
Get your copy of the best Frittata recipes from Chef Maggie Chow!
Read this book for free with Kindle Unlimited!
So how many ways can you prepare a Frittata?
There are so many ways to make a delicious Frittata and you should try them all! You will learn every style and be amazed at the differences. If Frittatas are not a staple in your home. Try these recipes and they will be!
Here is a Preview of the Recipes You Will Learn:
The Canadian Frittata
Cream of Frittata
Easy Italian Frittata
Dijon and Pepper Frittata
Much, much more!
Pick up this cookbook today and get ready to make some interesting and great tasting Frittata recipes!
Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side Up Burgers, and More!
Inside Breakfast for Dinner you’ll find more than 100 classic breakfast recipes made with a twist. Enjoy hearty "brinner" dishes like Bacon Fried Rice, Breakfast Ravioli, Pizza over Easy, and Cornmeal Pancakes with Beer-Braised Short Ribs, plus such sweet treats as Sunrise Margaritas and Maple Bacon Cupcakes—to name just a few. This cookbook is a breakfast lover’s dream come true.
“Cozy up to a hearty dinner of...breakfast! All the yummy dishes your family loves in the morning make scrumptious satisfying meals.”—Woman’s World
“Lindsay Landis and Taylor Hackbarth take creativity to a new high in Breakfast for Dinner.”—Sun News
“Breakfast for Dinner is a celebration of breakfasts meant for the dinner table.”—Epicurious
“Landis and her husband/co-blogger Hackbarth bring elegance, ethnic variety, and whimsy to breakfast favorites served as dinner... this is a fun, versatile, and beautifully photographed collection.”—Library Journal
“. . . promises some breakfasts worth staying up for.”—New York Journal of Books
“This book is truly about bringing the best of breakfast to the dinner table.”—The Kitchn
“Landis and her husband/co-blogger Hackbarth bring elegance, ethnic variety, and whimsy to breakfast favorites served as dinner...this is a fun, versatile, and beautifully photographed collection.”--Library Journal
“A wake-up call for your dinner menus...Non-intimidating recipes and...killer food photography to boot.”--Washington Post
“Elevate morning staples into hearty, interesting dinner fare.”--Star-Ledger
About the Author
Cookbook author LINDSAY LANDIS and her husband TAYLOR HACKBARTH chronicle their culinary adventures at Love & Olive Oil (Loveandoliveoil.com). They live in Nashville, Tennessee.