Springtime Frittata With Morels Asparagus Recipes

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.

SPRING FRITTATA

Steps:

• In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.

SPRING FRITTATA WITH MORELS, GRILLED ASPARAGUS AND GRILLED SCALLIONS

Steps:

• Fire up grill to medium heat. Rub asparagus and scallions with olive oil. Grill on all sides, for 4 to 6 minutes, or until tender. Remove from heat, and set aside. To make Grilled Red Pepper Romesco Sauce: Put peppers on grill, and cook until softened and mostly blackened on all sides, for 12 to 15 minutes. Put peppers in a paper or plastic bag to steam briefly until cool enough to handle. Strip off majority of blackened skins, rinsing your hands as needed. Slice peppers into chunks, discarding stems and seeds and reserving juices. Put peppers and any juices, almonds, garlic, vinegar, paprika, crushed red pepper and salt in a blender or food processor. With motor running, pour in oil, and process until combined and nearly smooth. Set aside. To make Frittata: Soak mushrooms in hot water to cover until soft, for about 15 minutes. Strain off, reserve 2 tablespoons of water and discard grit. Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside. Preheat oven to 350F, or use a covered grill at same temperature. Whisk together eggs, salt, pepper, Grilled Red Pepper Romesco Sauce, 2 tablespoons mushroom-soaking water and about half cheese until combined. Pour oil into an 8×10-inch ovenproof skillet, preferably nonstick, and heat over medium heat. Stir in mushrooms, asparagus and scallions, and warm through. Pat mixture down evenly in skillet. Pour egg mixture evenly into skillet. Continue heating until bottom is lightly set, for about 3 minutes more, lifting edges and tilting skillet to allow uncooked egg to flow to bottom. Scatter remaining cheese over Frittata. Cover, and transfer skillet to oven. Bake until Frittata is set to desired firmness, for 10 to 12 minutes. Slice into wedges, and serve hot, at room temperature or chilled.

MOREL AND ASPARAGUS FRITTATA

Steps:

• In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
• Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
• Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
• Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.

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.