Morel And Asparagus Frittata Recipes

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ASPARAGUS AND MUSHROOM FRITTATA



Asparagus and Mushroom Frittata image

This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.

Provided by MAGGIDEW

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
3 tablespoons olive oil
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
½ pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
  • In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
  • Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.5 g, Cholesterol 199.3 mg, Fat 16 g, Fiber 1.2 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 183 mg, Sugar 1.8 g

ASPARAGUS FRITTATA



Asparagus frittata image

This asparagus frittata is easy to make and perfect for any meal!

Provided by Caroline's Cooking

Categories     Brunch     Lunch

Time 15m

Number Of Ingredients 6

8 oz asparagus (225g)
4 eggs
¼ onion ((small))
¼ cup pecorino ((or parmesan) 20g, approx)
1 ½ tbsp olive oil
Salt and pepper to taste

Steps:

  • Snap the ends off the asparagus where they naturally break to remove any woody ends. Cut the rest of the asparagus into approximately 1 inch pieces.
  • Peel and finely chop the onion/shallot.
  • Crack the eggs into a medium bowl and whisk them until the white is broken up and they are lightly fluffy. Add the cheese and salt and pepper to taste. Mix until combined.
  • Warm 1 tbsp of oil in an 8 inch oven safe skillet over a medium heat. Add the asparagus and onion and cook for a couple minutes until the onion becomes translucent and the asparagus is tender to a knife-point.
  • Tip the asparagus and onions into the eggs and mix through. Add the remaining oil to the skillet, reduce the heat slightly and tip the egg mixture into the skillet. Spread the asparagus out evenly, as needed, so the pieces are evenly distributed across the skillet and not sticking out from the eggs.
  • Cook for around 5 minutes until the edges are starting to cook but the inside is still runny.
  • As it is cooking, warm the broiler. Put the frittata under the broiler to finish cooking the top, keeping a close eye on it so it doesn't cook too much. You want it to be set but not get too brown.
  • Serve warm or room temperature.

Nutrition Facts : Calories 295 kcal, Carbohydrate 6 g, Protein 17 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 340 mg, Sodium 277 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

MOREL AND ASPARAGUS FRITTATA



Morel and Asparagus Frittata image

Provided by Molly O'Neill

Categories     dinner, appetizer, main course

Time 20m

Yield Six to eight first-course or four main-course servings

Number Of Ingredients 7

6 eggs
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper, plus more to taste
1 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/2 pound fresh morels, cleaned
15 stems fresh asparagus, blanched until tender but firm, drained and quartered

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.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams

ASPARAGUS-ROMANO FRITTATA



Asparagus-Romano Frittata image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 main-dish servings

Number Of Ingredients 8

12 large eggs
3/4 cup grated Romano cheese
1/2 cup reduced-fat (2-percent) milk
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
1 pound asparagus, cut into 1-inch pieces
1 bunch green onions, thinly sliced

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

Nutrition Facts : Calories 253, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 443 milligrams, Sodium 580 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 18 grams

ASPARAGUS AND PARMESAN FRITTATA



Asparagus and Parmesan Frittata image

Provided by Marc Murphy

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

2 large eggs
1/4 cup chopped leftover asparagus (1/2-inch pieces) or other leftover vegetables
1/4 cup grated Parmesan
Pinch kosher salt
Pinch freshly ground black pepper
1 teaspoon butter
Toasted English muffins, for serving

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!

ASPARAGUS WITH MORELS AND TARRAGON



Asparagus with Morels and Tarragon image

Categories     Citrus     Herb     Mushroom     Onion     Vegetable     Side     Sauté     Vegetarian     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon

Steps:

  • Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
  • Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
  • Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

FETTUCCINE WITH MOREL AND ASPARAGUS



Fettuccine with Morel and Asparagus image

Categories     Mushroom     Pasta     Sauté     Quick & Easy     Asparagus     Bon Appétit

Yield 4 appetizer servings

Number Of Ingredients 9

1 3/4 pounds fresh asparagus, trimmed, cut into 1-inch lengths
8 ounces fettuccine
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon dried tarragon
12 ounces fresh morels, trimmed, cut,into 1/4-inch-thick slices
1 1/4 cups whipping cream
1/2 cup canned chicken broth
1 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
  • Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
  • Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.

ASPARAGUS WITH MORELS



Asparagus With Morels image

Make and share this Asparagus With Morels recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb white asparagus, cut in 2-inch pieces
1 lb green asparagus, cut in 2-inch pieces
6 tablespoons butter
1/2 cup shallot, chopped
1/2 lb morel, cleaned and halved
sea salt and pepper, fresh ground
1 tablespoon fresh tarragon, plus more
fresh tarragon, for garnish
1 tablespoon lemon juice

Steps:

  • cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
  • refresh under cols water.pat dry.
  • heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
  • add asparagus, tarragon, salt and pepper and continue cooking until heated through.
  • add remaining butter and remove from heat.
  • stir in lemon juice and garnish with tarragon.

Nutrition Facts : Calories 153, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.8, Carbohydrate 10, Fiber 3.6, Sugar 3.5, Protein 5.1

SARAH MCLACHLAN'S ASPARAGUS FRITTATA



Sarah McLachlan's Asparagus Frittata image

Make and share this Sarah McLachlan's Asparagus Frittata recipe from Food.com.

Provided by Lennie

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

5 stalks fresh asparagus
8 large eggs, beaten
1/4 cup milk
1/8 teaspoon ground nutmeg
salt & freshly ground black pepper
1 medium onion, sliced
2 teaspoons canola oil
6 fresh button mushrooms, sliced
1 cup fresh spinach, chopped
2 roma tomatoes, chopped (plum)
1/4 lb mozzarella cheese, shredded
1 bunch basil, thinly sliced

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.

Nutrition Facts : Calories 288.2, Fat 19.3, SaturatedFat 7.4, Cholesterol 447.5, Sodium 334.7, Carbohydrate 7.7, Fiber 1.5, Sugar 3.7, Protein 21

ASPARAGUS-MUSHROOM FRITTATA



Asparagus-Mushroom Frittata image

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms

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.

Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

ASPARAGUS & NEW POTATO FRITTATA



Asparagus & new potato frittata image

A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 22m

Number Of Ingredients 7

200g new potatoes, quartered
100g asparagus tips
1 tbsp olive oil
1 onion, finely chopped
6 eggs, beaten
40g cheddar, grated
rocket or mixed leaves, to serve

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.

Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

ASPARAGUS AND MINT FRITTATA



Asparagus and Mint Frittata image

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 7

Coarse sea salt
8 thin asparagus spears, tough ends trimmed
Freshly ground black pepper
8 large eggs
1 small bunch fresh mint leaves, picked and finely chopped
1/2 cup freshly grated Parmesan
2 tablespoons olive oil

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.

ASPARAGUS AND MOREL RISOTTO



Asparagus and Morel Risotto image

Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

Provided by chefdaniel

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 41m

Yield 4

Number Of Ingredients 13

3 ½ cups chicken stock
¼ cup olive oil, or more to taste, divided
¼ cup unsalted butter, divided
½ pound asparagus, cut into 1-inch pieces on the bias
⅓ pound fresh morel mushrooms, halved
1 shallot, minced
1 cup Arborio rice
¼ cup dry white wine
1 teaspoon fresh thyme leaves
⅓ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon finely chopped fresh parsley
salt and ground black pepper to taste
1 ½ tablespoons high-quality balsamic vinegar

Steps:

  • Place chicken stock in a small saucepan over medium heat; bring to a simmer.
  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
  • Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
  • Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
  • Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g

ASPARAGUS FRITTATA



Asparagus Frittata image

You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. -James Bates, Hermiston, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 pound fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons minced fresh parsley
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 480mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

ASPARAGUS WITH MORELS AND TARRAGON



Asparagus With Morels and Tarragon image

This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.

Provided by Mark Bittman

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1/4 to 1/2 ounce dried morels or porcinis, or a combination
1/4 cup ( 1/2 stick) butter
1/2 cup chopped shallots
1 pound fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths
1/4 cup heavy cream
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
Salt
pepper to taste

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS FRITTATA



Asparagus Frittata image

Asparagus, crispy bacon and cheese frittata

Provided by xjamjamx

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
  • Fry the bacon until crispy, then drain.
  • Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
  • Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
  • Sprinkle with bacon and cook gently for another 4 minutes.
  • Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
  • Optional - Add Salad

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ASPARAGUS, MOREL MUSHROOM, AND LEEK FRITTATA RECIPE BY LEAH
This is the last recipe you can view this week. Create a free account for unlimited recipes. Asparagus, Morel Mushroom, and Leek Frittata Leah @cook_2922797 ...
From cookpad.com


ASPARAGUS FRITTATA RECIPE | SOUTHERN LIVING
Directions. Step 1. Heat oven to 375°F. Thinly slice half of asparagus crosswise to equal about 1 cup, and leave remaining asparagus whole. Advertisement. Step 2. Heat 1 teaspoon of the oil in a 10-inch ovenproof nonstick skillet or well-seasoned cast-iron skillet over medium-high. Add whole asparagus, and cook, turning occasionally, until ...
From southernliving.com


SPRING FRITTATA WITH ASPARAGUS AND ARTICHOKES - JOY BAUER
Set aside. Liberally coat an oven-safe skillet with oil spray (or add 1 Tablespoon olive oil) and warm over medium heat. Add onions and asparagus and sauté for 5 to 7 minutes, stirring occasionally. Add garlic and stir about 30 seconds. Add artichokes and continue to sauté another 3-5 minutes, stirring occasionally.
From joybauer.com


EASY ITALIAN: SPRING FRITTATA WITH ASPARAGUS AND RAMPS
2018-08-10 Then give it a minute or two over a moderate flame to help set the eggs on the bottom, before placing the skillet under the broiler to cook the top. That's it, done. You can serve it right in the skillet or turn it out onto a serving plate; eat it warm or at room temperature, right away or the next day.
From seriouseats.com


ITALIAN FRESH ASPARAGUS FRITTATA
2019-04-03 Instructions. In a medium size frying pan (the best non stick you have) add 2 tablespoons olive oil, the chopped asparagus, onion, pancetta (if using), salt, parsley and water, mix, cover and cook on low to medium heat until asparagus is tender and water has evaporated, (using a fork coarsely mash the asparagus mixture).
From anitalianinmykitchen.com


MUSHROOM & ASPARAGUS FRITTATA (SO EASY!) | FOODIECRUSH.COM
Preheat the oven or toaster oven to broil. Spray a 7- to 8-inch non-stick fry pan with cooking spray and warm on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the asparagus and cook for 1-2 minutes more. Whisk the eggs in a bowl with 1 teaspoon water and a pinch of kosher salt until light and frothy ...
From foodiecrush.com


LUNCHBREAK: ASPARAGUS, MOREL AND RAMP FRITTATA | WGN-TV
2018-05-08 Recipe: Asparagus, Morel and Ramp Frittata. 6 farm fresh eggs. 1 cup cheese of choice, shredded. 1/4 heavy cream. 1 tsp kosher salt. 1/4 tsp fresh ground black pepper. 1/4 cup sliced morels. 1/2 ...
From wgntv.com


ASPARAGUS FRITTATA | VEGETABLE RECIPES | JAMIE OLIVER
Method. Preheat the oven to 180ºC/gas 4. Beat the eggs with a little sea salt and black pepper. Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
From jamieoliver.com


ASPARAGUS, MOREL MUSHROOM, AND LEEK FRITTATA RECIPE BY LEAH
Save this recipe and keep it for later. Email; Facebook; Pin it; Twitter; Report Recipe Delete; Asparagus, Morel Mushroom, and Leek Frittata Leah @cook_2922797. Delicious! 25 mins. Ingredients. 6 servings. 8 eggs 1/2 cup heavy cream 10 stalks of asparagus 1/2 cup ...
From cookpad.com


BEST FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA RECIPES | FOOD ...
2015-03-23 Preheat the broiler. Step 2. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Step 3. Heat the oil and butter in a 9 1/2-inch-diameter non-stick oven-proof skillet over medium heat. Add the asparagus and sauté until crisp-tender, about 2 minutes. Step 4.
From foodnetwork.ca


FETTUCCINE WITH ASPARAGUS AND MORELS | WILLIAMS SONOMA
Drain the asparagus and set aside. In a large fry pan over medium heat, warm the 1/3 cup olive oil. Add the onion and sauté until soft and just starting to turn golden, about 5 minutes. Add the garlic, morels and asparagus, season with salt and pepper and sauté for 2 minutes. Add the stock and simmer until the vegetables are tender, 4 to 5 ...
From williams-sonoma.com


ASPARAGUS AND MOREL QUICHE RECIPE | MYRECIPES
Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables. Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes.
From myrecipes.com


ASPARAGUS FRITTATA | COOK WITH M&S
3 Grease and line a baking tray dish (20cm x 30cm) with baking parchment and pour the egg mixture into the dish. 4 Evenly layer the asparagus spears on to the egg mixture and crumble over the remaining feta and Cook with M&S easy chilli. Season with some more black pepper. 5 Place in the oven at 200°/180° fan/gas mark 6 and cook for 15 ...
From cookwithmands.com


BEST BACON AND ASPARAGUS FRITTATA - HOW TO MAKE BACON AND
2021-12-08 Turn off heat and leave asparagus in skillet. In a large bowl, whisk the eggs. Add the cream, onion and garlic powders, black pepper, cayenne, and 1 teaspoon salt. Whisk to combine. Then stir in ...
From delish.com


FRITTATA RECIPE {WITH HAM & ASPARAGUS} | LIL' LUNA
2020-06-17 Melt the butter in a 12 inch non-stick skillet over medium heat. Add the asparagus and cook, stirring frequently, until tender. Add the ham to the skillet and cook 2-3 minutes, until warmed through. STOVE-TOP. Pour the eggs into the skillet and stir gently with a rubber spatula. Cook 4-5 minutes, until the eggs have set on the bottom and are ...
From lilluna.com


ASPARAGUS-AND-MUSHROOM FRITTATA RECIPE | MYRECIPES
While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl.
From myrecipes.com


SPRING FRITTATA WITH MORELS, GRILLED ASPARAGUS AND GRILLED …
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From yogajournal.com


ASPARAGUS, BASIL AND MOZZARELLA FRITTATA - ITALY MAGAZINE
2016-07-08 The frittata is cooked on both sides and the ingredients are added to the eggs at the beginning or placed on top at the end. Making a frittata in the traditional way requires some finesse. The beaten egg mixture is poured into the pan and cooked slowly, then it is flipped on a plate and slid back into the pan. To avoid flipping the frittata, a cast iron or a non stick oven …
From italymagazine.com


FETTUCCINE WITH ASAPARGUS, MORELS, AND TARRAGON RECIPE - BON …
2007-03-31 Step 2. Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups ...
From bonappetit.com


MOREL FRITTATA - BETTER HOMES & GARDENS
Directions. Step 1. Melt the butter in a large nonstick ovenproof skillet over medium heat. Add the onion, season to taste with salt and pepper, and cook for 5 minutes, stirring often. Add the morels and cook until onion is translucent and morels are tender, about 5 minutes more. Add the spinach to the skillet; cook and stir about 3 minutes or ...
From bhg.com


ROASTED ASPARAGUS AND MORELS WITH SHALLOT BUTTER - WILLIAMS …
Leave small ones whole. Add the mushrooms to the baking sheet holding the asparagus. In a small saucepan over low heat, melt the butter. Add the shallots and sauté for 1 minute to release their flavor. Drizzle the shallot butter evenly over the asparagus and morels. Scatter the tarragon over the top and season with salt and pepper.
From williams-sonoma.com


SPRING FRITTATA WITH MORELS, ASPARAGUS, PEAS, AND RAMPS RECIPE | EAT ...
Save this Spring frittata with morels, asparagus, peas, and ramps recipe and more from Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market to your own online collection at EatYourBooks.com
From eatyourbooks.com


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Top Asked Questions

How to make frittata with asparagus?
Directions 1 Step 1#N#Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally,... 2 Step 2#N#Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture... 3 Step 3#N#Invert frittata onto a plate and garnish with parsley. More ...
How to cook morels for pasta?
Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese. Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.
What is the best way to make a frittata?
Directions 1 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 ... 2 Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. ... 3 Invert frittata onto a plate and garnish with parsley.
What goes well with morel mushrooms and asparagus?
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

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