Best 2 Asparagus And Shrimp Frittata Recipes

Asparagus and shrimp frittata is a delicious and easy-to-make dish that is perfect for breakfast, brunch, or lunch. This classic Italian dish combines the flavors of asparagus, shrimp, eggs, and cheese to create a flavorful and satisfying meal. The frittata is also a great way to use up leftover vegetables and seafood, making it a versatile and budget-friendly option. Whether you are looking for a quick and easy weeknight meal or a special dish for a weekend brunch, asparagus and shrimp frittata is sure to please.

Here are our top 2 tried and tested recipes!

ASPARAGUS AND SHRIMP FRITTATA

Asparagus and Shrimp Frittata image

Provided by Marian Burros

Categories breakfast, main course

Time 45m

Yield 3 servings

Number Of Ingredients 14

Ingredients

1/3 cup long-grain rice
1 1/2 pounds asparagus
1 or 2 bunches of chives to yield 1/2 cup
8 ounces whole red pepper or 7 ounces chopped, ready-cut red pepper (1 1/2 cups)
A few sprigs fresh thyme to yield 1 teaspoon thyme leaves
1/2 pound cooked, peeled shrimp
1 orange
1 1/2 ounces Parmigiano Reggiano (7 heaping tablespoons coarsely grated)
2 large eggs
5 egg whites
1 teaspoon olive oil
1/8 teaspoon salt
Freshly ground black pepper to taste
3 slices crusty country bread

Steps:

Preheat oven to 400 degrees.
Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot. Reduce heat and simmer, covered, cooking a total of 17 minutes.
Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk. Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces. Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices. Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
Drain the asparagus. Steam the remaining whole asparagus.
Whisk the eggs and egg whites until they are well beaten. Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus. When rice is cooked, stir in. Season with salt and pepper.
Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat. Add the oil and pour egg mixture in the pan, stirring for about a minute. Reduce heat to low and cook for 2 minutes longer.
Drain the whole asparagus.
Place saute pan in the oven and bake until the eggs set, about 5 minutes. Loosen the frittata and place a serving plate over the pan. Flip the frittata on to the serving plate. Surround with the whole asparagus. Serve with bread.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 14 grams, TransFat 0 grams

ASPARAGUS, SHRIMP AND ANGEL HAIR FRITTATA

ASPARAGUS, SHRIMP AND ANGEL HAIR FRITTATA image

Categories Egg Brunch Bake Quick & Easy Low/No Sugar Father's Day

Yield 4

Number Of Ingredients 8

Ingredients

1 TB olive oil
1 small onion, chopped
10 med fresh asparagus cut into 1 " pieces
3 cups cooked angel hair pasta
12 cooked shrim, halved lengthwise
6 eggs
2 TB fresh parsley
salt and pepper to taste

Steps:

set oven to 375 Set a 10" skillet with an ovenproof handle over med heat. Heat the oil. Add the onion and cook for 8 minutes. Add the asparagus and cook, stirring often for 2 minutes. Add the angel hair and shrimp and stir well. Spread the mix evenly in the pan. In a bowl, whisk the eggs parsley salt and pepper Reduce the heat to medium low. Pour in the egg mix and cook for 2-4 mintues until the egg around the edge begins to set. Transfer the skillet to the oven. Cook for 15 minutes until the egg is set. Remove the pan from the oven and let it sit for 1 minute. Run a rubber spatula around the frittata , tilt the pan, and slide it out onto a plate and cut into wedges

Tips:

For the best results, use fresh, high-quality ingredients.
Make sure the asparagus is trimmed and cut into bite-sized pieces.
If you don't have a nonstick skillet, grease a regular skillet with cooking spray or butter.
Cook the frittata over medium heat so that it cooks evenly.
Don't overcook the frittata, or it will become dry and rubbery.
Serve the frittata warm or at room temperature.
Garnish the frittata with fresh herbs, such as chives, parsley, or dill.

Conclusion:

This asparagus and shrimp frittata is a delicious and easy-to-make dish that is perfect for breakfast, brunch, or lunch. It is also a great way to use up leftover asparagus and shrimp. With its simple ingredients and straightforward instructions, this frittata is a great option for beginner cooks. So next time you are looking for a quick and tasty meal, give this asparagus and shrimp frittata a try. You won't be disappointed!