Springtime Frittata With Morels Asparagus Recipes

Steps:

• Preheat the oven to 350 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the asparagus and cook over medium-low heat until softened but not browned, about 6 minutes.
• Meanwhile, in a medium bowl, beat the eggs, greens, milk, cheese if using and 1/4 teaspoon each salt and pepper.
• Add to the skillet with the asparagus; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 6 to 8 minutes; cut into 6 wedges.

Steps:

• In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.
• In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.

Steps:

• In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.

Steps:

• In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
• Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
• Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
• Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.

Steps:

• Preheat oven to 375 degrees.
• Steam asparagus over boiling water just until tender, about 4 minutes. Reserve.
• Heat olive oil in large nonstick skillet over medium heat. Saute shallots until translucent, about 5 minutes. Add potatoes and saute additional 5 minutes. Add salt and pepper to potatoes and carefully toss. Cook potatoes an additional 5-8 minutes or until potatoes are tender and beginning to brown. Remove from heat.
• Stir chives and asparagus into potatoes and set aside.
• Whisk eggs and Parmesan together in large bowl. Melt butter in large nonstick, ovenproof skillet over medium-high heat. Pour eggs into skillet. Allow to cook for 5 minutes, carefully lifting edges of eggs with spatula to allow uncooked portions to run underneath.
• Spread asparagus-potato mixture evenly over eggs. Sprinkle with Swiss cheese.
• Bake eggs in oven until set and cheese is browned and bubbly, about 15-20 minutes.
• Cut into wedges and serve.