Asparagus And Sun Dried Tomato Frittata Food

FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)

Steps:

• Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
• Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
• Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
• Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
• In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
• Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
• Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

FRITTATA RECIPE WITH ASPARAGUS AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 350 degrees F. Crack the eggs into a medium bowl. Add the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper, then whisk thoroughly. Cut the bottoms 2- to 3-inches off the ends of the asparagus and discard. Cut the remaining asparagus into 1-inch sections.
• Place a large non-stick skillet over medium heat. Sear the garlic and asparagus for 2-3 minutes. Then add the sun dried tomato pieces and sear another 2 minutes.
• Briskly swirl the skillet around as you pour the egg mixture in-this creates a crust on the outer edge. Then add the shredded cheese. Remove from the stovetop and place in the oven for 10- 15 minutes until cooked through. Slide the frittata out of pan onto a cutting board and cut into wedges.

FRITTATA WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and milk in large bowl to blend.
• Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
• Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
• Add egg mixture; do not stir.
• Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
• Sprinkle with Parmesan cheese.
• Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
• Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
• Slice frittata into wedges. Serve warm or at room temperature.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

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.;

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 AND SUN-DRIED TOMATO FRITTATA

Steps:

• preheat oven to 400°F
• in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
• mix in the soy sauce and mustard.
• add the nutritional yeast and combine well. set aside.
• in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
• add the garlic and thyme and turmeric, saute for 1 minute.
• add the lemon juice to deglaze the pan; turn off the heat.
• transfer the onion mixture to the tofu mixture and combine well.
• fold in the basil leaves.
• transfer back to the skillet and press the mixture firmly in place.
• cook in the oven at 4ooF for 20 minute.
• transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
• let the frittata sit for 10 minute before serving.
• cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.

ASPARAGUS AND SUN-DRIED TOMATO SALAD

Steps:

• Preheat grill on medium-high heat.
• Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
• Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
• Remove mushrooms and mix into asparagus mixture. Serve at room temperature.

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.;

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS

Steps:

• Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
• In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
• Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
• Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
• Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
• When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
• Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
• Salt and pepper to taste.

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.

SPINACH AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN

Steps:

• Preheat oven to 400°F.
• In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
• Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
• In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
• Add the garlic saute for 1 minute.
• Add the lemon juice, mix and remove from heat.
• Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
• Place the tofu back into the skillet and press down firmly in place.
• Cook in the oven at 400 for 20 minutes.
• Transfer to the broiler to brown the top, about two minutes.
• Let the frittata sit for 10 minute before serving.
• Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

TOMATO FRITTATA

Steps:

• In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
• In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
• Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
• While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
• If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.

LEEK AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
• Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
• Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
• Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
• Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
• Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL

Steps:

• Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.