Pumpkin Pumpkin Seed And Asparagus Frittata Recipes

PUMPKIN, PUMPKIN SEED AND ASPARAGUS FRITTATA

Steps:

• Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften.
• Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and sauté for about 5 minutes, being careful that they do not burn.
• Add the asparagus tips to the pan.
• Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper.
• Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set.
• Place the frittata under a preheated grill for 2 minutes or until golden brown.
• Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch.
• Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.

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.