Asparagus Frittata With Rocket 21 Day Wonder Diet Day 6 Recipes

Steps:

• Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
• Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

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:

• 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 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.

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.

Steps:

• Preheat oven to 375-degrees F.
• Grease a 12-cup bundt pan with butter. Set aside.
• Combine 1/2 cup of the cheese with the chives in a small bowl. Set aside.
• Cook asparagus in boiling water for 3-4 minutes or until tender. Drain and run under cold water. Drain.
• Cut asparagus into 1/4-inch pieces and place in a large bowl.
• Add eggs, onions, carrots, flour milk, 1 teaspoon salt and pepper and remaining cheese (1 1/2 cups) to asparagus and stir to combine.
• Pour batter into prepared pan.
• Bake for 45-60 minutes or untl done and is firm.
• Remove to wire rack and let cool.
• Before serving, preheat broiler.
• Invert frittata onto baking sheet. Sprinkle top with reserved chives and cheese.
• Broil for 1-2 minutes or until cheese melts.

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the asparagus tips and microwave on high for one minute.
• Cut the asparagus stalks into one inch pieces.
• Dice the red bell pepper.
• Slice the mushrooms.
• Shred the basil leaves.
• In a medium bowl, whisk the eggs and cold water together.
• Coat a large oven-proof pan with cooking spray, and then heat the olive oil over medium heat.
• Add the asparagus stalks, mushrooms, and peppers and saute for two to three minutes.
• Sprinkle the salt, red pepper flakes, and basil over the vegetables.
• Add the egg mixture to the vegetables.
• Sprinkle half the cheese over the frittata.
• Arrange the asparagus tips over the frittata.
• Sprinkle the remainder of the cheese over the frittata.
• Cook on the stove top for an additional 8-10 minutes.
• Place in oven and cook another 5-10 minutes until golden.
• Slice into wedge pieces and serve hot.

Steps:

• Heat olive oil in a 10-inch oven-proof frying pan.
• Add onions and salt and cook until onions are soft, about 3-mins.
• Add asparagus. Cover and reduce heat to med-low.
• Cook until asparagus are barely tender, 5-6 minutes.
• ** preheat broiler while asparagus are cooking.
• Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins.
• Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes.
• Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.

Steps:

• Preheat grill.
• Spray small frying pan with cooking oil; cook onion over heat, stirring, one minute. Add asparagus; cook, stirring, 2 minutes.
• Meanwhile, combine eggs, egg whites, and cheese in a medium jug. pour over asparagus mixture in pan. Cook, uncovered, about 5 minutes or until frittata is browned underneath.
• Place pan under grill for about 5 minutes or until frittata is set.
• Combine remaining ingredients in a bowl, serve frittata with salad.

Steps:

• Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
• Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes.
• Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
• Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes.
• Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Steps:

• Heat olive oil or butter in a cast iron skillet over medium heat.
• Add onion and cook until softened, about 3 to 5 minutes.
• Increase heat a little and add asparagus and cook a minute or two until they start to brown, sprinkle with herbs.
• Meanwhile beat eggs with some salt and pepper and Parmesan, if using.
• Pour egg mixture into skillet and cook until barely set, about 10 minutes.
• Run under broiler, if desired, cut into wedges and serve.

Steps:

• Preheat oven to 350°F Bring a large skillet of salted water to a boil.
• Cook asparagus in boiling water until just tender.
• Drain and plunge in ice water to stop cooking immediately. When cool, cut asparagus into 1/2-inch pieces and set aside.
• Melt butter in an ovenproof skillet over medium heat. Meanwhile, beat eggs and blend with cheese, asparagus and salt.
• When butter is melted, reduce heat to medium-low and add eggs to skillet.
• Cook until bottom is set, about 5-7 minutes.
• Transfer skillet to oven and bake until top is set. Or broil for a brown top.
• Serve warm or at room temperature.