Asparagus New Potato And Chive Frittata Recipes

ASPARAGUS & NEW POTATO FRITTATA

Steps:

• Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
• Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
• Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

ASPARAGUS, NEW POTATO AND CHIVE FRITTATA

Steps:

• Place potatoes in a steamer; steam until almost tender, about 3 minutes; Add asparagus and steam for 1 minute more; remove veggies from steamer and set aside.
• Preheat broiler.
• Whisk together eggs, egg substitute, salt, pepper and chives.
• Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over mediumheat; add potatoes and asparagus and saute for 2 minutes; reduce heat to low and stir in eggs.
• Cover and let cook until eggs are set around edges, about 5 minutes; Uncover and put Frittata under broiler until golden, about 2 minutes, cut into wedges and serve.

ASPARAGUS FRITTATA WITH CREME FRAICHE AND CHIVES

Steps:

• Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in larg bowl until just blended. Melt butter and oil in heavy nonstick 10-inch diameter omelette pan over medium heat. Add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. Pour egg mixtre over asparagus . Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes. Broil until just puffed and lightly golden on top, about 2 minutes.
• Slide spatula under frittata to loosen. Slide out onto cutting board. Cut frittata into 1-inch squares (can be made 2 hours ahead of time. Let stand at room temperature).
• Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.

ASPARAGUS AND POTATO FRITTATA

Steps:

• Preheat oven to 350f.
• Put potato in saucepan and cover with water by 3 inches. Cover pan and bring to boil over high heat; boil 5 minutes.
• Add asparagus and boil an additional 2 minutes.
• Drain and set aside to cool.
• Combine whole eggs and egg whites, milk, salt, baking powder, and three tablespoons of the parmesan cheese in a bowl. Mix in the potato and asparagus.
• Heat an oven proof nonstick pan, spray with nonstick spray and add the onion.
• Cook, stirring occasionally for two minutes.
• Add the egg mixture and reduce heat to medium.
• Cover and cook until almost set, about ten minutes.
• Uncover the skillet and sprinkle remaining parmesan cheese.
• Transfer to the oven to cook for about five minutes, until browned.
• Invert onto a plate and cut into wedges prior to serving.

ASPARAGUS, NEW POTATO AND CHIVE FRITTATA-WW

Steps:

• Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.
• Preheat broiler.
• In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.
• Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.
• Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.