Best 2 Asparagus And Herb Frittata Recipes
# **Asparagus and Herb Frittata: A Delightful Spring Dish**
Welcome to a culinary journey that celebrates the vibrant flavors of spring with our delectable Asparagus and Herb Frittata. This savory dish is a symphony of fresh asparagus, aromatic herbs, and creamy cheese, harmoniously bound together in a golden-brown egg custard.
## **A Trio of Recipes for Every Occasion**
Indulge in the versatility of this frittata through three distinct recipes, each offering a unique taste experience:
1. **Classic Asparagus and Herb Frittata:** Embrace the timeless simplicity of this traditional recipe, where fresh asparagus, a medley of herbs, and Parmesan cheese blend seamlessly in a fluffy egg base.
2. **Roasted Red Pepper and Goat Cheese Frittata:** Embark on a Mediterranean adventure with this vibrant variation, featuring roasted red peppers, tangy goat cheese, and a hint of paprika for a smoky touch.
3. **Spinach and Artichoke Frittata:** Dive into a hearty and flavorful experience with this delightful combination of tender spinach, savory artichoke hearts, and a touch of garlic for a savory twist.
## **Savor the Goodness of Fresh Ingredients**
At the heart of each recipe lies the commitment to using the freshest, most flavorful ingredients. From the crisp asparagus spears to the aromatic herbs plucked straight from the garden, every element contributes to the frittata's exceptional taste.
## **A Culinary Canvas for Creativity**
The beauty of the frittata lies in its adaptability. Feel free to experiment with different vegetables, cheeses, and herbs to create your own signature dish. Whether you prefer the classic combination of asparagus and herbs or crave the bold flavors of roasted red peppers and goat cheese, the frittata is your culinary canvas.
## **A Dish for Every Occasion**
With its versatility and ease of preparation, the frittata shines as a versatile dish that seamlessly transitions from a hearty breakfast to a light lunch or an elegant brunch. Its portability also makes it an ideal companion for picnics or potlucks.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the bounty of spring with our Asparagus and Herb Frittata. Let your taste buds delight in the harmonious blend of flavors and textures that make this dish a true springtime treasure.
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
ASPARAGUS AND HERB FRITTATA
This also makes a beautiful appetizer, cut into diamonds.
Provided by Martha Rose Shulman
Time 30m
Yield one 10-inch frittata, serving 4 to 6
Number Of Ingredients 8
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
- Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
- Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
- If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams
Tips
- Choose fresh, tender asparagus. Look for spears that are bright green and have tight, closed tips. Avoid spears that are wilted or have brown or yellow spots.
- Trim the asparagus before cooking. Snap off the woody ends of the asparagus spears. You can also use a sharp knife to cut off the bottom 1-2 inches of the spears.
- Cook the asparagus until it is tender-crisp. Asparagus should be cooked until it is bright green and tender, but still has a slight crunch. Overcooked asparagus will be mushy.
- Use a variety of herbs in your frittata. Herbs such as basil, chives, dill, and thyme all pair well with asparagus. You can also use a pre-made herb blend, such as Italian seasoning.
- Don't overcook the frittata. The frittata should be cooked until it is set in the center, but still slightly wobbly. Overcooked frittata will be dry and rubbery.
- Serve the frittata warm or at room temperature. Frittata can be served for breakfast, lunch, or dinner. It is also a great option for a picnic or potluck.
Conclusion
Asparagus and herb frittata is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with fresh asparagus, herbs, and cheese, and is sure to please everyone at the table. So next time you are looking for a quick and tasty meal, give this asparagus and herb frittata a try. You won't be disappointed!
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