Asparagus And Fresh Pea Frittata With Tomato Basil Concasse Recipes

ASPARAGUS & PEA FRITTATA

Steps:

• Crack eggs into a bowl & whisk until fluffy. Add fetta & chives & season to taste.
• Boil some water in a saucepan & add asparagus & peas & cook for 2 mins before draining & rinsing under cold water.
• Heat oil in a 30cm, non-stick heavy frying pan over a moderate heat, add onion & cook until soft.
• Add potato & garlic, lower heat & cook until potato starts to turn golden.
• Add the egg mix to the pan.
• When it starts to set, add asparagus & peas.
• Cook for about 15 mins or until it's cooked underneath.
• Place the frying pan under a hot grill for 5 mins until the top turns golden.
• Remove pan & cut into wedges & serve hot or cold with a salad if you like.

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.