Broccoli and asparagus frittata with lentils and hazelnuts
This Broccoli and Asparagus Frittata combines fresh vegetables with protein-rich lentils and toasted hazelnuts for a hearty meal. It’s simple to prepare and perfect for brunch or dinner.
Cook time 20 min
Prep time 15 min
Ingredients:
8 spears asparagus8 spears broccoli
2 strips bacon
1 dash salt
1 dash black pepper
1 cup lentils
4 eggs
2 tbsp olive oil
1 tsp vinegar
1/3 oz hazelnuts
This delicious Broccoli and Asparagus Frittata is a nutritious and hearty dish that combines fresh vegetables with protein-packed lentils and crunchy hazelnuts. Perfect for a weekend brunch or a weeknight dinner, this recipe is both satisfying and easy to prepare, making it an ideal choice for a wholesome meal.
Instructions:
- Trim the asparagus and cut into 2-inch pieces.
- Cut the broccoli into small florets.
- Heat a large ovenproof skillet over medium heat.
- Add the diced bacon to the skillet and cook until crispy, about 3-4 minutes.
- Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
- Add the asparagus and broccoli to the skillet with the bacon fat.
- Sauté for about 5 minutes, until the vegetables are tender but still vibrant in color.
- Cook the lentils according to the package instructions if not already cooked.
- Add a dash of salt and black pepper to the cooked lentils and stir to combine.
- In a medium bowl, whisk together the eggs, 1 tablespoon of olive oil, vinegar, and a pinch of salt and black pepper.
- Preheat your oven to 350°F (175°C).
- In the skillet with the sautéed vegetables, add the cooked lentils and crispy bacon.
- Pour the egg mixture over the vegetables, lentils, and bacon.
- Stir gently to ensure everything is evenly distributed.
- Let the frittata cook on the stovetop for about 2-3 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, until the frittata is fully set and slightly golden on top.
- While the frittata is baking, toast the hazelnuts in a small dry pan over medium heat until lightly browned and fragrant, about 3-4 minutes.
- Once the frittata is done, remove it from the oven and let it cool slightly.
- Sprinkle the toasted hazelnuts over the top before serving.
- Slice the frittata into wedges and serve warm.
- Enjoy your broccoli and asparagus frittata with lentils and hazelnuts!
Your Broccoli and Asparagus Frittata is now ready to be enjoyed. The combination of tender vegetables, smoky bacon, and crunchy hazelnuts creates a delightful medley of flavors and textures. This frittata is perfect on its own or paired with a fresh salad. Enjoy your nourishing and delicious creation!
Broccoli and asparagus frittata with lentils and hazelnuts FAQ:
Bake the frittata in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until it is fully set and slightly golden on top.
The frittata is done when the edges have set and the center is no longer jiggly. You can also insert a knife in the center; it should come out clean.
Yes, you can substitute bacon with turkey bacon, diced ham, or omit it for a vegetarian option. Just adjust the cooking time as needed.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or in a skillet.
Use a large ovenproof skillet, preferably 10 to 12 inches in diameter, to allow the frittata to cook evenly. If you don't have an ovenproof skillet, you can transfer the mixture to a greased baking dish.
Cooking Tips:
- Ensure the vegetables are evenly chopped to promote even cooking.
- Pre-cook the bacon until crispy to add extra flavor and a pleasant texture to the frittata.
- Whisk the eggs thoroughly to achieve a uniform mixture that will hold the ingredients together well.
- Use a non-stick, oven-safe skillet to make the transition from stovetop to oven seamless.
- Let the frittata cool slightly before slicing to help it set and make cutting easier.
- For a vegetarian version, simply omit the bacon.
Nutrition Facts
2 ServingsCalories 650kcal
Protein 45g
Carbohydrates 70g
Fiber 16g
Sugar 5g
Fat 33g
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