Best 5 Spring Frittata With Parsley Pesto Recipes

SPRING VEGETABLE FRITTATA

Steps:

• Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
• Then add the asparagus and saute another 1-2 minutes.
• Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
• In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
• Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
• Garnish with additional herbs before serving.

SPRING FRITTATA

Steps:

• Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.

SPRING FRITTATA

Steps:

• In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO

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.

SPRING FRITTATA WITH PARSLEY PESTO

Steps:

• Make the Parsley Pesto: Put the almonds into a food processor and pulse until the finely minced. Add the parsley, oil, Parmesan, salt and puree to combine. Reserve the pesto covered in the refrigerator.
• Make the Frittata: Halve the leeks lengthwise and then cut crosswise into 1/2-inch pieces. Put the sliced leeks in a colander and rinse really well under cool water, checking for dirt between the layers. Drain well; you should have about 4 cups of sliced leeks.
• Coat a 10-inch skillet with 2 tablespoons of the oil and place over medium heat. When the oil is hot, add the leeks, garlic, and thyme. Cook, stirring occasionally, until the leeks are tender but not brown, about 10 minutes. Season with salt and pepper. Transfer the leek mixture to a 9-by-13-inch baking dish that has been coated with non-stick cooking spray and spread them out in an even layer.
• To same skillet, add the remaining 1 tablespoon of oil and return to medium heat. Add the zucchini and sauté for 5 minutes, until tender. Season with salt and pepper. Transfer the zucchini to the baking dish, and spread out on top of the leeks.
• Put the eggs, ricotta, and reserved Parsley Pesto in a large bowl and whisk until blended. Season with salt and pepper. Gently stir with a wooden spoon so the egg mixture is fully incorporated with the vegetables.
• Preheat the oven to 300-degrees F (150-degrees C).
• Put the baking dish into a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the baking dish to create a water bath.
• Bake the frittata for 50 minutes. Gently shake the pan, and if it still appears loose in the center, return to the oven for another 5 minutes. It should be set and only slightly jiggly in the center.
• Remove the frittata from the water bath and let it rest at room temperature before cutting.