Asparagus And Goat Cheese Frittata Recipes

ASPARAGUS AND GOAT CHEESE FRITTATA

Steps:

• Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
• Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.

ASPARAGUS AND JACK CHEESE FRITTATA

Steps:

• Heat the broiler to high and arrange rack in upper third.
• In a large bowl, whisk together eggs, cheese, salt, and freshly ground black pepper until thoroughly combined.
• In a large ovenproof frying pan, heat the oil and the butter over medium-high heat. When it foams, add asparagus, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the cilantro. Reduce heat to low, pour in egg mixture, and cook until a 1-inch border of egg mixture is firm, about 3 minutes. (The center of the frittata will not be set at this point.) Place the pan in oven and broil until some spots are browned and eggs are just set, about 2 minutes. Cut into wedges and serve with a side salad. It can be served warm or at room temperature.

4-CHEESE GARDEN VEGETABLE FRITTATA

Steps:

• Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
• For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
• For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
• Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
• Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
• Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
• For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
• Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
• To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.

FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS

Steps:

• Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
• Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
• Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
• Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

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 & 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.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
• Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

BAKED ASPARAGUS AND CHEESE FRITTATA

Steps:

• Preheat oven to 325 degrees. Coat a 10-inch pie pan w/cooking spray.
• Sprinkle w/breadcrumbs, tapping out the excess.
• Snap tough ends off asparagus.
• Slice off the top 2 inches of the tips and reserve.
• Cut the stalks into 1/2 inch slices.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onions, bell pepper, garlic and 1/4 teaspoon salt; stir, cook until just softened.
• Add water and the asparagus stalks to the skillet.
• Cook, stirring until the asparagus is tender and the liquid has evaporated, about 5 minutes (the mixture should be very dry).
• Season with salt and pepper.
• Arrange the vegetables in an even layer in the prepared pan.
• Whisk eggs and egg whites in a medium size bowl.
• Add ricotta, parsley, 1/4 teaspoon salt and pepper; whisk to blend.
• Pour the egg mixture over the vegetables, gently shaking the pan to distribute.
• Scatter the reserved asparagus tips over the top; sprinkle with Gruyere.
• Bake at 325 degrees for 35 minutes (until knife comes out clean).
• Let stand for 5 minutes before serving.

EASTER FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND SPRING HERBS

Steps:

• Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
• Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
• Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
• Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
• In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
• Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.

FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN

Steps:

• Position an oven rack in the upper part of the oven and preheat the broiler.
• Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
• Heat the olive oil in an 8-inch nonstick skillet over medium heat.
• Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
• Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
• Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
• Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
• Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
• Set aside for about 5 minutes before unmolding.
• Slip the frittata out of the pan onto a cutting board, cut into wedges.
• Serve warm or room temperature.