Best 8 Asparagus Frittata With Rocket 21 Day Wonder Diet Day Recipes

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Indulge in a culinary journey with our delectable Asparagus Frittata with Rocket, a cornerstone of the renowned 21-Day Wonder Diet. This flavorful frittata embodies the essence of simplicity, featuring a harmonious blend of fresh asparagus, peppery rocket, and creamy eggs. Its vibrant green hues and savory aroma create an enticing invitation to savor its wholesome goodness. Embark on a culinary adventure as we unveil the secrets behind this nutritious and satisfying dish, along with a collection of equally tempting recipes featured in this article. From hearty breakfast options like the Sweet Potato Hash with Poached Eggs to the tantalizingly sweet Baked Apple Crumble, each recipe promises a unique taste experience that caters to diverse dietary preferences. Prepare to tantalize your taste buds and nourish your body with these culinary delights.

Let's cook with our recipes!

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small onion, finely chopped
1 bunch thin asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

  • Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
  • Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

ASPARAGUS FRITTATA



Asparagus Frittata image

A recipe considerably adapted from a 1998 Home Beautiful magazine. A very tasty not too 'eggy' frittata. Serve this with a fresh carrot salad - suitable for vegetarians as well. The original recipe called for strong blue cheese, however I substituted a tasty cheese. Additions such as mushrooms and red capsicum makes this even better.Can also be baked in a pre-heated hooded barbecue.

Provided by Good Looking Cooking

Categories     Vegetable

Time 45m

Yield 1 frittata, 12 serving(s)

Number Of Ingredients 13

4 bunches asparagus
4 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon dried sweet marjoram
1/2 teaspoon garlic powder
200 g cheddar cheese
4 tablespoons fresh parmesan cheese, grated
1 cup self raising flour
60 g butter, melted
5 eggs
1 cup milk
1 teaspoon cracked pepper
2 -4 spring onions, chopped

Steps:

  • Lightly steam the asparagus, until tender, but not mushy.
  • Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
  • Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
  • Pour on the batter and sprinkle with chopped spring onion.
  • Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
  • Sprinkle the parmesan over the top after 20 minutes of baking.
  • Serve warm or cold.
  • Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
  • Note: This recipe can be succesfully halved, using 3 eggs.

Nutrition Facts : Calories 230.3, Fat 13.4, SaturatedFat 7.6, Cholesterol 110.4, Sodium 233.6, Carbohydrate 16.5, Fiber 3.7, Sugar 2.4, Protein 13.3

ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings as a light lun

Number Of Ingredients 9

1/2 pound thin pencil asparagus, blanched in boiling water, chilled and diced
1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
Salt and pepper
12 large eggs, shelled and beaten with a wire whisk
1/2 cup milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced

Steps:

  • Preheat an oven to 325 degrees F.
  • In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
  • Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.

FRITTATA WITH ASPARAGUS, LEEK & RICOTTA



Frittata with Asparagus, Leek & Ricotta image

Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Frittata Recipes

Time 20m

Number Of Ingredients 10

8 large eggs
¼ cup crème fraîche
½ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
1 pound asparagus, trimmed and cut into 1-inch pieces
¼ cup part-skim ricotta
2 tablespoons pesto
¼ cup fresh basil

Steps:

  • Position rack in upper third of oven; preheat broiler.
  • Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.
  • Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.
  • Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.

Nutrition Facts : Calories 369 calories, Carbohydrate 14 g, Cholesterol 389 mg, Fat 27 g, Fiber 3 g, Protein 18 g, SaturatedFat 9 g, Sodium 549 mg, Sugar 5 g

ASPARAGUS FRITTATA WITH ROCKET (21 DAY WONDER DIET: DAY 6)



Asparagus Frittata With Rocket (21 Day Wonder Diet: Day 6) image

This is Day 6: Lunch, on the 21 Day Wonder Diet. You can serve this frittata hot or cold, and it can be made the night before, so you can take it to work the next day! This lunch is to be followed by an afternoon snack of 1 small apple.

Provided by Sara 76

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

cooking spray
1 small red onion, sliced thinly
170 g asparagus, trimmed and cut into 2cm pieces
2 eggs
2 egg whites
2 tablespoons low fat cottage cheese
40 g baby rocket
2 tablespoons lemon juice
2 teaspoons baby capers, rinsed and drained

Steps:

  • Preheat grill.
  • Spray small frying pan with cooking oil; cook onion over heat, stirring, one minute. Add asparagus; cook, stirring, 2 minutes.
  • Meanwhile, combine eggs, egg whites, and cheese in a medium jug. pour over asparagus mixture in pan. Cook, uncovered, about 5 minutes or until frittata is browned underneath.
  • Place pan under grill for about 5 minutes or until frittata is set.
  • Combine remaining ingredients in a bowl, serve frittata with salad.

Nutrition Facts : Calories 146, Fat 5.7, SaturatedFat 1.8, Cholesterol 212.6, Sodium 283.6, Carbohydrate 10.3, Fiber 2.7, Sugar 4.1, Protein 14.8

ASPARAGUS FRITTATA



Asparagus Frittata image

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. -James Bates, Hermiston, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons minced fresh parsley
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

ASPARAGUS FRITTATA



Asparagus Frittata image

Found a recipe similar to this while looking for diabetic dishes and tweaked it; super yummy and no added salt and low in calories per serving! You can serve with sourdough or 100% wheat bread.

Provided by kelkel247

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 serving cooking spray
1 tablespoon olive oil, or as needed
½ onion, chopped
½ red bell pepper, diced
4 button mushrooms, diced
1 stalk fresh asparagus, trimmed and chopped
6 egg whites
2 eggs
⅓ cup skim milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
  • Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
  • Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 4.9 g, Cholesterol 123.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 7.2 g, Sodium 304.4 mg, Sugar 3.3 g

Tips:

  • Use fresh, seasonal asparagus for the best flavor and texture.
  • Cut the asparagus into uniform pieces so that they cook evenly.
  • Don't overcook the asparagus, as it will become mushy.
  • Use a non-stick skillet or well-seasoned cast iron skillet to prevent the frittata from sticking.
  • Add a variety of other vegetables to the frittata, such as bell peppers, onions, or mushrooms.
  • Use a combination of hard and soft cheeses for a more complex flavor.
  • Serve the frittata immediately, or let it cool and slice it into wedges for later.

Conclusion:

This asparagus frittata is a delicious and easy-to-make dish that is perfect for a quick and healthy breakfast, lunch, or dinner. With its simple ingredients and customizable variations, this frittata is a versatile dish that can be enjoyed by people of all ages.

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