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.

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.;

ASPARAGUS AND MUSHROOM FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
• In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
• Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

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 & CHEESE FRITTATA

Steps:

• Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

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.