Asparagus And Fresh Pea Frittata With Tomato Basil Concasse Recipes

ASPARAGUS AND TOMATO FRITTATA

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 & NEW POTATO FRITTATA

Steps:

• Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
• Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
• Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

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 WITH FRESH BASIL SAUCE

Steps:

• In a small bowl, mix the first 6 ingredients until blended; refrigerate until serving., In a Dutch oven, bring water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.

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.

ASPARAGUS AND TOMATO PANZANELLA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.
• Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
• Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.
• Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.

ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
• Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
• Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

ASPARAGUS AND RED PEPPER FRITTATA

Steps:

• Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.

ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)

Steps:

• Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
• Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

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.

TOMATO BASIL CONCASSE

Steps:

• In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil. The concassé may be make 2 hours in advance and kept overed and chilled.