Asparagus New Potato And Chive Frittata Ww Recipes

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 the oven to 375°.
• In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat.
• When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often.
• Transfer the mixture to a colander, drain well and set aside.
• In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended.
• Fold in the reserved asparagus and the potato/shallot mixture.
• Add the remaining olive oil to the skillet and set over medium heat.
• When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs.
• Cook for 1 to 2 minutes or until the bottom is just set.
• Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned.
• Remove the frittata from the oven.
• Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter.
• Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.
• Meanwhile, in a large skillet over high, bring 1 inch of salted water to a boil. Add asparagus and cook until bright green and tender, 2 to 4 minutes. Cut frittata into wedges and serve with asparagus.

Steps:

• Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in larg bowl until just blended. Melt butter and oil in heavy nonstick 10-inch diameter omelette pan over medium heat. Add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. Pour egg mixtre over asparagus . Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes. Broil until just puffed and lightly golden on top, about 2 minutes.
• Slide spatula under frittata to loosen. Slide out onto cutting board. Cut frittata into 1-inch squares (can be made 2 hours ahead of time. Let stand at room temperature).
• Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.

Steps:

• Preheat oven to 350f.
• Put potato in saucepan and cover with water by 3 inches. Cover pan and bring to boil over high heat; boil 5 minutes.
• Add asparagus and boil an additional 2 minutes.
• Drain and set aside to cool.
• Combine whole eggs and egg whites, milk, salt, baking powder, and three tablespoons of the parmesan cheese in a bowl. Mix in the potato and asparagus.
• Heat an oven proof nonstick pan, spray with nonstick spray and add the onion.
• Cook, stirring occasionally for two minutes.
• Add the egg mixture and reduce heat to medium.
• Cover and cook until almost set, about ten minutes.
• Uncover the skillet and sprinkle remaining parmesan cheese.
• Transfer to the oven to cook for about five minutes, until browned.
• Invert onto a plate and cut into wedges prior to serving.

Steps:

• Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
• Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
• Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
• Preheat oven to 350 degrees and arrange rack in center of oven.
• Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
• Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
• Whisk together flour, chives, baking powder and pepper in a bowl.
• Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
• Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
• Let cool 5 minutes.
• Run a small knife around edge of frittata and gently slide onto a platter.
• Serve warm.