Asparagus Fingerling Potatoes And Shallot 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.

BAKED ASPARAGUS & CHEESE FRITTATA

Steps:

• Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with 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-long slices.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
• Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 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 large bowl. Add ricotta, parsley, the remaining 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 and sprinkle with Gruyere.
• Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

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.

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

ASPARAGUS-MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

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.

ASPARAGUS, POTATO, AND ONION FRITTATA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Heat the olive oil in a large skillet over medium heat; cook and stir the shredded potato and onion in the hot oil until the potatoes begin to brown, about 5 minutes.. Season with salt and pepper. Add the asparagus and ham and continue cooking until the asparagus is tender, another 5 to 7 minutes; transfer to the prepared baking dish. Whisk the eggs and milk together in a small bowl; pour evenly over the dish. Scatter the mozzarella and white Cheddar cheeses over the top of the potato mixture.
• Bake in the preheated oven until set in the middle, 20 to 25 minutes. Garnish with the basil to serve.

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.

ROASTED FINGERLING POTATOES WITH ASPARAGUS & GREEN BEANS RECIPE - (4.3/5)

Steps:

• Preheat the oven to 400°F. Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4 to 5 minutes or until the veggies are tender but still a bit crisp. Enjoy.

ROASTED ASPARAGUS AND FINGERLING POTATOES WITH ROSEMARY INFUSED OLIVE OIL

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan, heat rosemary in Spectrum Organic Extra Virgin Frantoio Olive Oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.
• Strain Spectrum Organic Extra Virgin Frantoio Olive Oil, reserving rosemary, and toss potatoes in 2 tablespoons of Spectrum Organic Extra Virgin Frantoio Olive Oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.
• Toss asparagus in remaining Spectrum Organic Extra Virgin Frantoio Olive Oil and add to potatoes.
• Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.
• Season to taste with Hain Pure Foods Iodized Sea Salt and fresh ground pepper.

ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA

Steps:

• Place the potatoes in a small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
• Preheat the oven to 450°F. Sprinkle a rimless baking sheet with cornmeal. Roll and stretch the pizza dough to a 16 by 11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and the garlic in a small bowl. Brush garlic oil over the dough. Sprinkle three-fourths of the green onions over, then the mozzarella, leaving a 1/2-inch plain border. Top with the potato slices and goat cheese. Toss the asparagus and remaining 1 tablespoon oil in a medium bowl. Scatter the asparagus over the pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
• Bake the pizza until the crust is browned and the asparagus is tender, about 18 minutes. Transfer to a cutting board. Sprinkle with remaining green onions. Cut into pieces.

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.