FRITTATA NO CHEESE RECIPES

Name: Asparagus and Swiss Cheese Frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb asparagus (tough ends trimmed off); 1/2 cup shallots (chopped); 2 teaspoons salted butter; 5 large eggs; 4 large egg whites* ((1/2 cup)); 2 tbsp fresh grated Pecorino Romano; 3 oz part-skim Swiss cheese; 1/2 tsp kosher salt and fresh pepper to taste

ASPARAGUS AND SWISS CHEESE FRITTATA - SKINNYTASTE

Asparagus and Swiss Cheese Frittata - Skinnytaste image

Asparagus and Swiss Cheese Frittata made with Spring asparagus, shallots and Swiss cheese – a delicious combination perfect for breakfast, lunch or dinner!

Provided by Gina

Categories Breakfast Brunch Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1/2 lb asparagus (tough ends trimmed off)
1/2 cup shallots (chopped)
2 teaspoons salted butter
5 large eggs
4 large egg whites* ((1/2 cup))
2 tbsp fresh grated Pecorino Romano
3 oz part-skim Swiss cheese
1/2 tsp kosher salt and fresh pepper to taste

Steps:

Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
Preheat oven to 350°F.
Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
In a medium bowl whisk eggs, egg whites, grated cheese, salt, and pepper. Add the Swiss cheese and mix well.
Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set.
Move the skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
Serve hot, cut into 4 equal wedges.

Nutrition Facts : ServingSize 1 /4 of fritatta, Calories 243 kcal, CarbohydrateContent 9 g, ProteinContent 19 g, FatContent 15 g, SaturatedFatContent 7 g, CholesterolContent 259 mg, SodiumContent 386 mg, FiberContent 1 g, SugarContent 3 g

LOADED BAKED FRITTATA RECIPE - NYT COOKING

Loaded Baked Frittata Recipe - NYT Cooking image

Sautéed onion, pepper and spinach lace this sturdy frittata that’s as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts — which may not be very long.

Provided by Genevieve Ko

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 large eggs
1/2 cup whole milk
Kosher salt and black pepper
1/2 cup finely diced bacon
1 cup diced onion (from 1 small onion)
2 cups diced red or orange bell peppers (from 2 peppers)
1 (5-ounce) package baby spinach
4 ounces fresh goat cheese

Steps:

Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes.
Cut into wedges to serve warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 230, UnsaturatedFatContent 7 grams, CarbohydrateContent 8 grams, FatContent 15 grams, FiberContent 2 grams, ProteinContent 15 grams, SaturatedFatContent 7 grams, SodiumContent 502 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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