Asparagus And Swiss Cheese Frittata Recipes

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.

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.

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.

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.

Steps:

• Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

Steps:

• Lightly steam the asparagus, until tender, but not mushy.
• Combine the remaining ingredients, except the spring onions and parmesan cheese in a bowl.
• Arrange the asparagus neatly in a buttered swiss-roll tin (or loaf pan).
• Pour on the batter and sprinkle with chopped spring onion.
• Bake for 30 minutes in a pre-heated 180 degree celcius oven until lightly browned on the top.
• Sprinkle the parmesan over the top after 20 minutes of baking.
• Serve warm or cold.
• Note:This can also be baked in a pre-heated hooded barbecue, with the outside burners on moderate, and the central burners turned off. Put the hood down and bake for 15 minutes, then reduce the burners to low and bake for another 10-15 minutes.
• Note: This recipe can be succesfully halved, using 3 eggs.

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.

Steps:

• Steam asparagus crisp and tender, about 2-5 minutes. Thinly slice on the diagonal. Preheat oven to 350 degrees. Heat butter in a large skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper. In a medium bowl whisk eggs, egg whites, Parmesan, half and half, salt, and pepper. Add half of the Swiss cheese and mix well. Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to the oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.

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.

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.

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.

Steps:

• Preheat oven to 250 degrees.
• Heat oil in 10" nonstick skillet. Saute asparagus, ham, garlic and green onion over medium-high heat until asparagus is crisp tender, about 8 minutes.
• Whisk together eggs, cheese, salt and pepper in a large bowl. Pour into skillet with asparagus mixture and stir to distribute egg mixture through skillet. Cook without stirring until edges are just set, about 2 minutes.
• Transfer skillet to oven; bake until center is set, about 30 minutes. Cut into wedges and serve.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
• In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
• Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.

Steps:

• In a small bowl, whisk eggs; set aside. In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender. Reduce heat; sprinkle with crab. Top with eggs. Cover and cook until nearly set, 5-7 minutes., Uncover skillet; sprinkle with cheese and, if desired, parsley. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.