Italian Asparagus And Mushroom Frittata Recipes

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

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-MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

LEEK AND ASPARAGUS FRITTATA

Steps:

• Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO

Steps:

• Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
• In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
• Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
• Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
• Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
• Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

ASPARAGUS & MUSHROOM FRITTATA

Steps:

• Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden. Add mushrooms and continue to saute till mushrooms soften. Set Aside.
• Combine eggs and milk in med bowl. Whisk till well beaten. Add salt pepper and tarragon. Whisk till well blended. Add cheese and whisk till light and fluffy.
• Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan. Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.
• Slide onto platter or large dinner plate. Slice into 8 "pizza slices" (or 4 :O))and serve immediately.

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.

ASPARAGUS AND MUSHROOM FRITTATA

Steps:

• In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
• With a slotted spoon, remove to a bowl and set aside.
• Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
• Combine the eggs, parsley and pepper; pour into the skillet.
• Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
• Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
• Sprinkle with the mozzarella, then with the Parmesan.
• Broil until the cheese melts and is lightly browned.