Festivefrittata Recipes

Steps:

• Sift together all dry ingredients into a bowl and add just enough water to make a dough. Cut a small piece of dough and roll between your hands to form a 3 to 5-inch log. Fry in 1 1/2 inches of oil at 350 degrees.

Steps:

• In a large frying pan, melt butter over medium-high heat. When bubbly, add red onion and peppers. Cook, stirring often, until softened, 3-5 minutes.
• Remove from heat and stir in green onions. Scrape onto a plate and refrigerate uncovered until cool, 10-15 minutes.
• Crack eggs into a large bowl; whisk until lightly beaten. Whisk in Dijon mustard, basil, tarragon, salt and cream or milk. Stir in cheese. Add pepper mixture.
• Coat two 9-inch pie plates with butter or cooking spray. Pour egg mixture into pie plates, stirring to distribute vegetables.
• Place pie plates on a rimmed baking sheet,. Bake in center of 325F oven until center is set when jiggled, 35-40 minutes. Remove from oven and let stand 5 minutes. Cut into wedges.
• TIP: If making ahead, divide pepper mixture between two covered containers. Add egg mixture; seal and refrigerate overnight. Can also be made in pie shells, or individual tart shells.

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.