Best 4 Frittata Primavera Recipes

Calling all veggie lovers! This frittata primavera is a colorful and flavorful dish that is perfect for brunch, lunch, or dinner. It's packed with fresh vegetables, herbs, and cheese, and it's easy to make. Plus, it's a great way to get your daily dose of veggies.

But there are also some special variations to this classic that you might want to try. For a protein-packed twist, try adding some cooked chicken or sausage to the mix. Or, for a vegetarian version, add some tofu or tempeh. You can also switch up the vegetables depending on what's in season. And don't forget the cheese! There are endless possibilities, so feel free to get creative.

No matter how you choose to make it, frittata primavera is a delicious and versatile dish that is sure to please everyone at the table. So what are you waiting for? Give it a try today!

Here are our top 4 tried and tested recipes!

FRITTATA PRIMAVERA

Frittata Primavera image

Make and share this Frittata Primavera recipe from Food.com.

Provided by Philadelphia Cream

Categories Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3/4 lb fresh asparagus, trimmed, cut into 1-inch lengths
1/3 cup chopped red pepper
8 eggs
2 tablespoons water
1/2 teaspoon salt
4 ounces Philadelphia Cream Cheese (1/2 of 8-oz. pkg.)

Steps:

HEAT oven to 350°F.
COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minute or until crisp-tender.
BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
BAKE 30 minute or until frittata is puffed and golden brown.
Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!
Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Nutrition Information Per Serving: 130 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 230mg cholesterol, 270mg sodium, 2g carbohydrate, less than 1g dietary fiber, 1g sugars, 8g protein, 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.

Nutrition Facts : Calories 130.5, Fat 9.7, SaturatedFat 4.3, Cholesterol 201.6, Sodium 263, Carbohydrate 3, Fiber 1, Sugar 1.7, Protein 8.1

BAKED FRITTATA PRIMAVERA

Baked Frittata Primavera image

Celebrate asparagus season with this awesome Baked Frittata Primavera. All you need for this baked frittata are 4 ingredients and 10 minutes to prepare it.

Provided by My Food and Family

Categories Dairy

Time 40m

Yield 8 servings

Number Of Ingredients 5

Ingredients

3/4 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
1/3 cup chopped red peppers
8 eggs
2 Tbsp. water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes

Steps:

Heat oven to 350°F.
Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
Whisk eggs and water until blended. Place cream cheese over vegetables in skillet; cover with eggs.
Bake 30 min. or until frittata is puffed and golden brown.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 8 g

FRITTATA PRIMAVERA

Frittata Primavera image

Frittata Primavera is a great recipe for breakfast or as an appetizer. It is quick, easy and full of flavor resulting into a unique Italian combination.

Provided by Ella Marincus-HomeCookingAdventure

Categories Appetizer Breakfast

Time 45m

Number Of Ingredients 14

Ingredients

3 eggs
1/2 cup sour cream
8 tbsp flour
2 tbsp chopped parsley
salt
4 green onions
2 tbsp olive oil
1 small red pepper, (sliced)
5 black big olives
1/3 cup frozen corn kernels
1/3 cup frozen peas
1/3 cup dried porcini mushrooms, (chopped)
salt and pepper to taste
1/2 cup (50 g) grated cheese

Steps:

Preheat oven to 350°F (180°C).
Heat oil in a frying pan and cook the onion for 1 minute. Add the rest of vegetables and cook for another 3 minutes. Season with salt and pepper.
Beat eggs with salt, flour, sour cream and parsley, whisk until well blended. Pour the vegetables over the eggs mixture over and stir until well blended.Pour all the mixture in a greased baking dish. Sprinkle the grated cheese on top.
Bake for about 25- 30 minutes or until golden brown. You can serve with fresh salad.

Nutrition Facts : ServingSize 1 g, Calories 316 kcal, Carbohydrate 20.9 g, Protein 11.6 g, Fat 21.2 g, SaturatedFat 8.5 g, Cholesterol 165 mg, Sugar 2.7 g

FRITTATA PRIMAVERA

Frittata Primavera image

We love different kinds of Frittatas. I hope that you will enjoy this one. This makes 12 servings, It is good cold. Leave out the ham and you have a great vegetarian dish.

Provided by Barb G.

Categories Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 cup potato, peeled and diced
1 cup chopped onion
1 cup small white mushroom, sliced
12 ounces cooked asparagus, cut into 1/2 inch pieces, reserve tips
1 cup diced ham (optional)
12 large eggs, beaten
1 1/2 cups half-and-half cream (fat free works great)
2 1/2 cups mozzarella cheese, shredded
1 cup whole milk ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup chopped parsley
salt and pepper

Steps:

Preheat oven to 350°F.
Melt butter in nonstick skillet.
Cook potatoes, onions and mushrooms over medium heat until tender.
Add asparagus pieces and ham, if using.
Season with salt and pepper.
Spread mixture into an oil-sprayed 9x13-inch baking dish.
Stir in cheeses, cream, parsley, salt and pepper into beaten eggs.
Pour egg mixture into baking dish.
Top with asparagus tips.
Bake 45 to 55 minutes until set in middle.
Cool 10 minutes before serving.

Nutrition Facts : Calories 285.6, Fat 20.5, SaturatedFat 11.1, Cholesterol 262.9, Sodium 336.9, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 17.6

Tips:

Use a variety of vegetables. The more colorful and varied the vegetables, the more appealing your frittata will be. Some good options include asparagus, broccoli, bell peppers, mushrooms, zucchini, and spinach.
Don't overcrowd the pan. If you add too many vegetables, the frittata will be too thick and won't cook evenly. Stick to a single layer of vegetables.
Use a non-stick skillet. This will help to prevent the frittata from sticking and breaking apart.
Cook the frittata over medium-low heat. This will help to prevent the eggs from overcooking and becoming rubbery.
Don't flip the frittata. Unlike omelets, frittatas are not flipped during cooking. This is because the eggs are cooked through in the oven.
Let the frittata cool slightly before serving. This will help to keep it from falling apart.

Conclusion:

Frittatas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With a little planning, you can create a frittata that is both delicious and nutritious. So next time you're looking for a quick and easy meal, give this frittata primavera recipe a try.

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