P A C T Frittata Potato Asparagus Carrot Tomato Recipes

POTATO & ASPARAGUS FRITTATA

Steps:

• Add the chopped potatoes to a small cooking pot, cover with water and bring to a boil. Cook over a medium-high heat for 6-8 minutes or until the potatoes are tender. Drain the water and then pat dry.
• Preheat the oven to broil.
• Put a tablespoon of olive oil in a large skillet (about 10 inches in diameter) over a medium high-heat. When hot, add the onion. Sprinkle with salt & pepper and cook until soft, about 5 minutes. Add the chopped asparagus and boiled/dried potatoes and cook another 2-3 minutes.
• Meanwhile, beat the eggs in a mixing jug. Add in the salt, pepper & parmesan. Pour the egg mixture over the top of the veggies. Sprinkle the goats cheese and the basil over the top of the eggs.
• Let the frittata cook undisturbed for 7-10 minutes, until the eggs are just about set. Place the frittata in the oven about 5 to 7 inches from the heat and broil until the eggs puff and are just set and the cheese is golden brown, about 2-3 minutes.
• Serve hot, warm or at room temperature. Leftovers can be kept in an airtight container for up to 4 days.

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.

TOMATO, GARLIC, AND POTATO FRITTATA

Steps:

• Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
• Preheat broiler.
• Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
• Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
• Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
• Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
• Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
• Slide onto a platter and cut into 4 wedges.

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.

P-A-C-T FRITTATA (POTATO-ASPARAGUS-CARROT-TOMATO)

Steps:

• In small mixing bowl, beat eggs, parmesan, basil and oregano.
• Season with salt and cayenne pepper to your taste, set aside.
• Cook asparagus and carrots in boiling water until tender crisp, about 5 minutes.
• Dice and set aside.
• In medium skillet, heat 3 TBS olive oil over medium heat.
• Add onion, cover and cook on low til limp, about 10 miuntes.
• Remove lid, turn to medium and add garlic.
• Cook and stir until golden in color, about 5 minutes.
• Add bell pepper and stir until tender about 5 minutes.
• Remove from skillet with slotted spoon and mix with carrots and asparagus.
• Season with salt and pepper to your taste.
• Preheat oven to 350.
• Combine in 12 inch skillet, preferably cast iron and MUST BE OVERPROOF, 2 TBS olive oil and 3 TBS butter.
• Heat over medium heat til hot.
• Add sliced potatoes in layers, overlapping if necessary.
• Reduce to medium low and season with salt and pepper to your taste.
• Cover and cook until potatoes are golden on the bottom at least 15-20 minutes-- PATIENCE.
• Carefully turn potatoes in the pan until the browned one are on top adding the remaining butter.
• Cook for about 5-8 more minutes over medium heat tll the bottom is golden also.
• Spread Ricotta cheese over the potatoes.
• Sprinkle the onion-asparagus-carrot mixture over the ricotta.
• Arrange sliced tomatoes over the other veggies.
• Pour egg mixture over the top.
• Place skillet in oven and bake about 15 minutes until eggs are set.
• Carefully invert frittata on large platter.
• Sprinkle with chives.
• Cut into wedges and serve immediately.

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.;

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.;

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.