Lowcarbasparagusfrittata Recipes

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:

• Preheat oven to 180°C (350°F).
• Trim and wash the asparagus and cut into small pieces.
• Fry in butter and a touch of olive oil, gently until soft.
• Use a pan that you can place in the oven.
• Crack the eggs into a bowl, and mix with parmesan cheese, cream, salt and pepper.
• When well mixed pour over the asparagus.
• Stir gently with a fork over a low flame, until you see the bottom of the frittata beginning to form.
• At this point place the pan in the oven where the frittata will cook in about 10 minutes, try not to overcook.
• Remove from the oven, run a spatula around the edges of the pan, tip it upside-down on a tray and then upside-down again onto a suitable plate.

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:

• 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:

• Heat olive oil in a 10 inch oven proof pan over medium high heat.
• Add onions and salt, and cook, stirring occasionally until softened, about 3 minutes.
• Add asparagus, reduce heat and cook, covered until it is barely tender, about 6 minutes.
• Pour in eggs and cook until almost set, but still slightly runny on top, about 3 minutes.
• Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 minutes.
• Remove from oven and slide onto a serving plate; cut into wedges.

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:

• 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 350 F (180 C).
• Remove the tough ends of the asparagus and discard; blanch or steam asparagus for 5 minutes, or until bright green and tender; rinse under cold water and drain thoroughly.
• Beat eggs and milk together; season with nutmeg, salt and pepper; set aside.
• In a ovenproof skillet, preferably cast iron, saute onion in oil until translucent, then add mushrooms and saute until golden brown.
• Add spinach and cook until completely wilted.
• Add chopped tomatoes.
• Pour egg mixture into skillet; stir briefly.
• Sprinkle mozzarella on top, decorate with asparagus and basil and bake 10 to 15 minutes, or until cheese is melted and bubbly.
• Serves 4 generously.

Steps:

• Preheat broiler.
• Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
• Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
• Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
• Add tomatoes; cook 1 minute, stirring occasionally.
• Add Egg Beaters mixture.
• Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
• Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
• Cut into 4 wedges to serve.