Skillet Spring Greens Asparagus Frittata Recipes

SPRING FRITTATA SLIDERS

Steps:

• Mix the sour cream and herbs together, season with salt and pepper and set aside.
• Put the bacon in a large nonstick skillet over medium-low heat and cook, stirring occasionally, until crisp and the fat has rendered out, 7 to 8 minutes. Remove the bacon from the skillet to a paper towel-lined bowl and set aside.
• In the leftover bacon drippings, cook the leeks with a pinch of salt over medium-low heat until soft, about 6 minutes. Add the asparagus and jalapenos, season again with salt and cook, stirring until just tender, another 1 to 2 minutes. Remove from the skillet and set aside.
• Whisk the eggs and half-and-half together, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Wipe out the skillet and set over medium-low heat. Add 2 tablespoons butter and swirl around to coat the skillet. Once melted, add the egg mixture.
• Sprinkle the bacon, sauteed vegetables, tomatoes, peas and roasted yellow peppers on top, making sure to evenly distribute everything over the eggs. Using your fingers, pinch off pieces of the goat cheese and sprinkle evenly around. Turn the heat to low and cover the pan. Let the frittata cook until the eggs are firm and no longer jiggly in the middle, 25 to 30 minutes.
• Meanwhile, butter the potato buns with the remaining 4 tablespoons butter and toast until lightly golden.
• Allow the frittata to rest for 10 minutes before slicing. Slide out onto a cutting board. Then, slice the frittata into squares the same size as your rolls. If you are looking for a fancier presentation, use a similar-size cookie cutter and punch out rounds of the frittata.
• Place some of the herbed cream on the bottom of your bun, top with a piece of frittata, pile on some baby arugula and add the top bun.

SKILLET SPRING GREENS ASPARAGUS FRITTATA

Steps:

• Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
• Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
• Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

FRITTATA WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
• Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
• Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
• Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.

SPRING FRITTATA

Steps:

• Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.