Classic Asparagus Frittata Recipes

ASPARAGUS FRITTATA

Steps:

• Preheat oven to 350°F Bring a large skillet of salted water to a boil.
• Cook asparagus in boiling water until just tender.
• Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
• Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
• When butter is melted, reduce heat to medium-low and add eggs to skillet.
• Cook until bottom is set, about 5-7 minutes.
• Transfer skillet to oven and bake until top is set. Or broil for a brown top.
• Serve warm or at room temperature.

ASPARAGUS FRITTATA

Steps:

• Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

CLASSIC ASPARAGUS FRITTATA

Steps:

• Heat olive oil in a 10-inch oven-proof frying pan.
• Add onions and salt and cook until onions are soft, about 3-mins.
• Add asparagus. Cover and reduce heat to med-low.
• Cook until asparagus are barely tender, 5-6 minutes.
• ** preheat broiler while asparagus are cooking.
• Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins.
• Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes.
• Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.

EASY ASPARAGUS FRITTATA

Steps:

• Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
• Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
• Invert frittata onto a plate and garnish with parsley.

ASPARAGUS FRITTATA

Steps:

• Preheat an oven to 325 degrees F.
• In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
• Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.

ASPARAGUS & CHEESE FRITTATA

Steps:

• Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

LOW CARB ASPARAGUS FRITTATA

Steps:

• Heat olive oil in a 10 inch oven proof pan over medium high heat.
• Add onions and salt, and cook, stirring occasionally until softened, about 3 minutes.
• Add asparagus, reduce heat and cook, covered until it is barely tender, about 6 minutes.
• Pour in eggs and cook until almost set, but still slightly runny on top, about 3 minutes.
• Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 minutes.
• Remove from oven and slide onto a serving plate; cut into wedges.

ASPARAGUS FRITTATA CASSEROLE

Steps:

• Pre-heat oven to 400 degrees F.
• Beat eggs in mixing bowl. Add milk and salt; blend thoroughly.
• Pour mixture into 9 x 13 inches greased baking pan; add asparagus.
• Top with grated cheese.
• Bake for 15 minutes or until firm.

ASPARAGUS FRITTATA

Steps:

• Lightly steam the asparagus, until tender, but not mushy.
• Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
• Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
• Pour on the batter and sprinkle with chopped spring onion.
• Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
• Sprinkle the parmesan over the top after 20 minutes of baking.
• Serve warm or cold.
• Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
• Note: This recipe can be succesfully halved, using 3 eggs.

ASPARAGUS AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
• In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
• Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

ASPARAGUS FRITTATA

Steps:

• Preheat oven to 180°C (350°F).
• Trim and wash the asparagus and cut into small pieces.
• Fry in butter and a touch of olive oil, gently until soft.
• Use a pan that you can place in the oven.
• Crack the eggs into a bowl, and mix with parmesan cheese, cream, salt and pepper.
• When well mixed pour over the asparagus.
• Stir gently with a fork over a low flame, until you see the bottom of the frittata beginning to form.
• At this point place the pan in the oven where the frittata will cook in about 10 minutes, try not to overcook.
• Remove from the oven, run a spatula around the edges of the pan, tip it upside-down on a tray and then upside-down again onto a suitable plate.

SARAH MCLACHLAN'S ASPARAGUS FRITTATA

Steps:

• Preheat oven to 350 F (180 C).
• Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
• Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
• In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
• Add spinach and cook until completely wilted.
• Add chopped tomatoes.
• Pour egg mixture into skillet; stir briefly.
• Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
• Serves 4 generously.