Maple Asparagus Mini Frittatas Recipes

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 FRITTATA

Steps:

• Preheat an oven to 325 degrees F.
• In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
• Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.

ASPARAGUS AND PARMESAN FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
• Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
• Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!

MAPLE ASPARAGUS MINI FRITTATAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk milk, eggs, maple syrup, salt, and pepper together in a bowl.
• Place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups. Pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with Swiss cheese.
• Bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. Remove promptly and let cool only a few minutes, as they will deflate, like a souffle.

ASPARAGUS-ROMANO FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, beat the eggs, Romano, milk, 1/2 teaspoon salt and 1 pepper with a whisk. In a 12-inch nonstick skillet with an oven-safe handle, melt the butter on medium-high heat. Stir in the asparagus and the remaining 1/4 teaspoon salt, and cook 4 minutes. Add the green onions, and cook 2 minutes, stirring often. Spread the vegetable mixture evenly in the skillet.
• Reduce the heat to medium-low. Pour the egg mixture into the skillet and cook without stirring until the mixture starts to set around the edge, 4 to 5 minutes. Place the skillet in the oven and bake until set, about 10 minutes. Invert the frittata onto a serving plate and cut into wedges.
• Nutritional information per serving: about 253 calories, 18 g protein, 5 g carbohydrate, 16 g total fat (7 g saturated), 1 g fiber, 443 mg cholesterol, 580 mg sodium

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 FRESH PEA FRITTATA WITH TOMATO-BASIL CONCASSE

Steps:

• Mix all the tomato-basil concasse ingredients together and set aside.
• Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.

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.

MINI ASPARAGUS AND MINT FRITTATAS

Steps:

• Heat oil in a medium frypan, snap woody ends off asparagus, and cook for 5 minutes or until bright green and tender. Remove from pan and chop into bite sized pieces.
• In a large bowl whisk together eggs , add cooked asparagus and remaining ingredients and stir through. Spoon mixture into a well greased 12 hole muffin pan and bake for 15 - 20 minutes at 180°C / 350 F, or until cooked through.

MINI PROSCIUTTO & ASPARAGUS FRITTATAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides. Heat oil in a small frying pan and cook onion for 5 mins, until soft. Meanwhile, snap the tip ends off the asparagus and set aside. Finely slice the stalks and add to the onions when soft. Cook for 2-3 mins more, then remove and cool.
• Beat the eggs, milk and ¾ of the Parmesan together. Add some onion mix to each muffin hole. Divide over the egg mix, then top with the asparagus tip ends. Sprinkle over the remaining Parmesan and cook for 18-20 mins or until set.
• Allow to cool for a few mins then remove from tin and eat warm or cold.

ASPARAGUS AND MINT FRITTATA

Steps:

• Heat oven to 500 degrees.
• Bring a large stockpot of water to a boil. Add a pinch of salt and asparagus. Blanch until asparagus is bright green and tender, about 3 minutes. Remove from heat, drain, and set aside. Season well with salt and pepper.
• Break eggs into a bowl, and lightly beat with a whisk or fork. Season with salt and pepper. Add half of the chopped mint and a heaping tablespoon of Parmesan cheese. Stir to combine.
• Heat 1 tablespoon olive oil over medium heat in each of two 10-inch ovenproof nonstick skillets. (Note: This recipe can also be prepared in one 12-inch nonstick skillet; follow the cooking instructions for Ricotta and Herb Frittata.) Rotate the skillets to coat all sides with olive oil. Divide the egg mixture equally among the skillets, and reduce heat to low. Cook, loosening the eggs at the sides from time to time with a rubber spatula. The eggs will be slightly runny.
• Add 4 asparagus spears to each skillet in a fan pattern. Divide the remaining Parmesan, and sprinkle over eggs and asparagus. Transfer to a 500 degrees.oven, and bake until just set, about 30 seconds. Using a rubber spatula, loosen the frittata from the pan, and transfer to a warm plate. Garnish with the remaining chopped mint. Serve in wedges.

SARAH MCLACHLAN'S ASPARAGUS FRITTATA

Steps:

• Preheat oven to 350 F (180 C).
• Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
• Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
• In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
• Add spinach and cook until completely wilted.
• Add chopped tomatoes.
• Pour egg mixture into skillet; stir briefly.
• Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
• Serves 4 generously.

MINI FRITTATAS WITH TOFU, MUSHROOMS AND ASPARAGUS

Steps:

• preheat oven to 180 degrees celsius.
• saute onions and garlic until caramelized.
• add bacon until cooked.
• add asparagus and cook till a little soft.
• add mushrooms and tomatos at same time.
• mix chilli sauce in and cook all vegetables are soft.
• place eggs and tofu together and mix together.
• add salt and vegetable mix, stir.
• place in muffin pan that has been greased or lined with paper.
• place in oven for 15 minutes.
• turn heat up to 220 degrees celsius and leave in for another 10 minutes or until mixture is firm.

MAPLE ASPARAGUS MINI FRITTATAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk milk, eggs, maple syrup, salt, and pepper together in a bowl.
• Place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups. Pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with Swiss cheese.
• Bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. Remove promptly and let cool only a few minutes, as they will deflate, like a souffle.

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.
• Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.
• Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
• Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata.