Asparagus And Shrimp Frittata Food

SHRIMP AND ASPARAGUS SKILLET

Steps:

• In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
• Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
• Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
• Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
• Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
• Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
• Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
• Add the tomatoes and saute for 1 minute.
• Add the shrimp back to the pan, cook until warmed through, 1 minute.
• Season shrimp and asparagus skillet with salt and pepper.
• Serve immediately with lemon wedges.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

ASPARAGUS AND HERB FRITTATA

Steps:

• Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
• Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
• Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
• If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

EASY ASPARAGUS FRITTATA

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.

SEAFOOD FRITTATA

Steps:

• Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.
• Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.
• Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.

ASPARAGUS AND TOMATO FRITTATA WITH FETA

Steps:

• Preheat the oven to 450 degrees.
• Whisk together the eggs, milk, and 1/2 cup feta cheese. Season with salt and pepper.
• In a skillet, heat the olive oil over medium heat. Add the green onions and asparagus and saute until just tender, about 2-3 minutes.
• Add the tomato and cook for one more minutes.
• Pour in the egg mixture and cook until the eggs begin to set but don't burn, about 4-6 minutes.
• Sprinkle top with remaining feta cheese and place in the oven. Bake for 8-12 minutes until eggs are completely set and cooked through.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

ASPARAGUS FRITTATA

Steps:

• Preheat broiler. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk egg substitute, 3 tablespoons Parmesan cheese, salt and pepper., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in asparagus and parsley. Pour in egg mixture. Reduce heat to medium; cook, covered, 8-10 minutes or until eggs are nearly set. Uncover; sprinkle with remaining Parmesan cheese., Broil 5-6 in. from heat 2-3 minutes or until eggs are completely set. Sprinkle with cheddar cheese. Cut into quarters.

ASPARAGUS AND SHRIMP FRITTATA

Steps:

• Preheat oven to 400 degrees.
• Combine the rice with 2/3 cup water and bring to a boil in heavy-bottomed pot. Reduce heat and simmer, covered, cooking a total of 17 minutes.
• Wash and trim asparagus by breaking stalks at the point where the tough woody part meets the tender stalk. Take 1 pound of the asparagus and cut the stalks into 1/4-inch pieces. Steam the asparagus for 3 to 5 minutes, until it is tender but still firm.
• Meanwhile, wash and chop the chives; wash, trim, seed and chop the red pepper into small dices. Wash the thyme and remove leaves from sprigs; cut the shrimp into 1/4-inch pieces; grate the rind of the orange, and grate the cheese.
• Drain the asparagus. Steam the remaining whole asparagus.
• Whisk the eggs and egg whites until they are well beaten. Stir in the chives, red pepper, thyme, shrimp, orange rind, cheese and cut-up asparagus. When rice is cooked, stir in. Season with salt and pepper.
• Heat a 12-inch nonstick saute pan that can go into the oven over medium-high heat. Add the oil and pour egg mixture in the pan, stirring for about a minute. Reduce heat to low and cook for 2 minutes longer.
• Drain the whole asparagus.
• Place saute pan in the oven and bake until the eggs set, about 5 minutes. Loosen the frittata and place a serving plate over the pan. Flip the frittata on to the serving plate. Surround with the whole asparagus. Serve with bread.

EASY ASPARAGUS FRITTATA

Steps:

• Pre heat oven to 350.
• Trim asparagus and cut into 1-inch pieces on the bias (aka on a diagonal) and steam for 3-4 minutes in the microwave.
• In a large bowl combine egg, egg whites, Swiss cheese, Parmesan cheese, milk and season with salt and pepper.
• Heat butter in a 12-inch skillet and add onion. Saut the onion for 5 minute or until it's fragrant and translucent. Stir in the asparagus and season with salt and pepper.
• Turn off the heat and pour egg mixture into the pan with the veggies. Pop the pan into the oven for 18-20 minutes or until just cooked through. Cool and enjoy!

SPRING VEGETABLE FRITTATA

Steps:

• Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
• Then add the asparagus and saute another 1-2 minutes.
• Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
• In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
• Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
• Garnish with additional herbs before serving.

ASPARAGUS AND SHRIMP RISOTTO RECIPE

Steps:

• Cut off the bottom 1 to 1 1/2 inches of the asparagus spears. Thinly slice the bottoms and add them to a large saucepan along with the trimmings from the minced onion. Shell the shrimp and add the shells to the saucepan. Cover with at least 5 cups of water or asparagus stock and bring to a boil. Reduce to a simmer and cook at least 30 minutes to make a mild stock.
• Cut away the very tips of the asparagus. Chop the shrimp in one-half-inch pieces and add them to the asparagus tips. Slice the remaining parts of the asparagus in one-fourth-inch rounds.
• Cook the asparagus rounds, 2 tablespoons butter and the onion in a large skillet over medium heat until the onion softens but does not turn color, about 5 minutes.
• Add the rice and cook, stirring constantly, until all the kernels are opaque, about 3 minutes. Add the wine and stir until it evaporates. Ladle approximately 1 1/2 cups of the simmering stock through a strainer into the rice and cook, stirring, until it evaporates. When the bottom of the pan is almost dry, add an additional one-half to three-fourths cup and repeat.
• Keep cooking this way, adding more stock as needed, until the rice begins to swell and become tender. Stir in 1 1/2 teaspoons of salt and the reserved chopped shrimp and asparagus tips, and continue cooking until the rice kernels are swollen and completely tender. Do not cook the mixture dry; the final texture should be somewhat soupy with slightly thickened liquid. This will take about 20 to 25 minutes in all.
• Remove the skillet from the heat and add the remaining tablespoon of butter, the grated Parmigiano-Reggiano and the snipped chives. Vigorously stir these into the risotto. The liquid will thicken even more. Taste and add more salt if necessary. Spoon into hot shallow bowls and serve immediately.

ASPARAGUS FRITTATA

Steps:

• First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
• Fry the bacon until crispy, then drain.
• Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
• Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
• Sprinkle with bacon and cook gently for another 4 minutes.
• Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
• Optional - Add Salad

TOMATO ASPARAGUS FRITTATA

Steps:

• Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. , In a bowl, whisk eggs until frothy; stir in bacon. In a large skillet, saute mushrooms and onion in butter until tender. Add egg mixture. As eggs begin to set, lift edges, letting uncooked portion flow underneath until eggs are soft-set. , Arrange asparagus over egg mixture to resemble spokes of a wheel. Top with tomato slices. Cover and cook over medium-low heat until eggs are set. Sprinkle with cheese. Remove from the heat. Cover and let stand for 3-4 minutes or until cheese is slightly melted.

SHRIMP FRITTATA

Steps:

• In a medium bowl, add eggs and milk.
• Whisk mixture until light and frothy; set aside.
• Pour oil into a 10 inch nonstick skillet over medium heat.
• Add the scallions and saute for 1 minute or just until they are soft.
• Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
• Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
• Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
• Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
• Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy).

LOW FAT ASPARAGUS FRITTATA (WITH EGG BEATERS)

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.

ASPARAGUS, SHRIMP AND ANGEL HAIR FRITTATA

Steps:

• set oven to 375 Set a 10" skillet with an ovenproof handle over med heat. Heat the oil. Add the onion and cook for 8 minutes. Add the asparagus and cook, stirring often for 2 minutes. Add the angel hair and shrimp and stir well. Spread the mix evenly in the pan. In a bowl, whisk the eggs parsley salt and pepper Reduce the heat to medium low. Pour in the egg mix and cook for 2-4 mintues until the egg around the edge begins to set. Transfer the skillet to the oven. Cook for 15 minutes until the egg is set. Remove the pan from the oven and let it sit for 1 minute. Run a rubber spatula around the frittata , tilt the pan, and slide it out onto a plate and cut into wedges