Recipe For Italian Mushroom Asparagus And Spinach Frittata

ASPARAGUS & MUSHROOM FRITTATA

Steps:

• Steam asparagus as directed and set aside. Melt 1 Tbsp olive oil in pan over med high heat add garlic and saute till almost golden. Add mushrooms and continue to saute till mushrooms soften. Set Aside.
• Combine eggs and milk in med bowl. Whisk till well beaten. Add salt pepper and tarragon. Whisk till well blended. Add cheese and whisk till light and fluffy.
• Melt 1/2 tb oil and 1/2 tbs butter on low/med heat in large pan. Add egg mixture. Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Once most of egg has cooked or has started to get a nice light golden brown, invert onto plate and place back into pan to cook other side. About 2-3 minutes.
• Slide onto platter or large dinner plate. Slice into 8 "pizza slices" (or 4 :O))and serve immediately.

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 AND MUSHROOM FRITTATA

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.

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
• In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
• Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
• Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
• Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
• Serve warm or at room temperature.

RECIPE FOR ITALIAN MUSHROOM, ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat oven to 350˚F.
• Follow prep technique next to each ingredient.
• Mix the eggs with the salt and pepper in a small bowl.
• In an oven-safe skillet coated with nonstick cooking spray sauté the mushrooms, adding water to avoid sticking. Follow with the onions, garlic, tomatoes, Italian seasoning and the steamed asparagus. Add the basil and half the egg mixture. Then add spinach and the rest of the egg mixture. As soon as the mixture starts to set, place the skillet in the oven and bake for seven minutes or until eggs are firm.

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 AND MUSHROOM FRITTATA

Steps:

• In a large skillet with an ovenproof handle, heat 1 tablespoons each of the butter and olive oil over high heat; cook the mushrooms and garlic, stirring often, for about 2 minutes or until the mushrooms are softened.
• With a slotted spoon, remove to a bowl and set aside.
• Drain the liquid from the skillet; heat the remaining butter and olive oil over medium heat, swirling to coat the pan.
• Combine the eggs, parsley and pepper; pour into the skillet.
• Cover and cook over medium-low heat for 5 to 7 minutes or until the top is almost set.
• Sprinkle with the mushroom mixture; arrange the asparagus like wheel spokes on top.
• Sprinkle with the mozzarella, then with the Parmesan.
• Broil until the cheese melts and is lightly browned.

ASPARAGUS FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and asparagus until onion is translucent, 5 to 10 minutes. Spread onion mixture into the prepared baking dish.
• Beat egg whites, eggs, and skim milk together in a bowl until smooth; pour over onion mixture. Sprinkle Cheddar cheese over egg mixture.
• Bake in the preheated oven until frittata is set in the middle and a fork inserted in the middle comes out clean, 20 to 25 minutes.

AIR FRYER SPINACH AND MUSHROOM FRITTATA

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C). Spray a 4 1/2-inch ramekin with nonstick spray.
• Whisk eggs and cream together in a bowl. Stir in spinach, mushrooms, Cheddar cheese, salt, and pepper until well combined. Pour into the prepared ramekin and cover tightly with foil.
• Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted into the center comes out clean, 4 to 8 more minutes.