Asparagus Red Pepper Potato Frittata 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.

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400°F.
• In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
• Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
• Transfer to a bowl and set aside.
• Heat remaining 2 teaspoons of olive oil in the skillet.
• Add potatoes; season generously with salt and pepper.
• Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
• Transfer potatoes to the bowl with the onions and peppers and toss to combine.
• Return mixture to skillet (add more oil if necessary).
• Flatten mixture with a a metal spatula.
• In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour over potato mixture; tilt pan to distribute evenly.
• Bake until set, 15 to 20 minutes.
• Cut into wedges and serve.

ASPARAGUS, FINGERLING POTATOES AND SHALLOT FRITTATA

Steps:

• Preheat the oven to 375°.
• In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat.
• When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often.
• Transfer the mixture to a colander, drain well and set aside.
• In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended.
• Fold in the reserved asparagus and the potato/shallot mixture.
• Add the remaining olive oil to the skillet and set over medium heat.
• When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs.
• Cook for 1 to 2 minutes or until the bottom is just set.
• Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned.
• Remove the frittata from the oven.
• Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter.
• Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.

PEPPERS AND ASPARAGUS FRITTATA

Steps:

• Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
• Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA

Steps:

• Preheat the oven to 350ºF.
• To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
• Stir in 1 Tbs. salt.
• Add asparagus; arrange in one layer.
• Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
• Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
• To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
• To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
• In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
• Stir butter into pan.
• Stir in onion and reserved asparagus pieces; sauté for 1 minute.
• Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
• Bake on the middle rack of oven, covered, for 10 minutes.
• Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
• Let frittata rest 5 minutes.
• Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
• Protecting your hands with potholders, flip frying pan over onto platter.
• Alternatively, serve frittata in the pan,
• Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.

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

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.