Leek And Asparagus Frittata Food

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 SPINACH FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
• In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
• Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
• Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
• Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
• Serve warm or at room temperature.

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.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
• Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

SPRING FRITTATA

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.

ASPARAGUS & NEW POTATO FRITTATA

Steps:

• Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
• Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
• Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

ASPARAGUS AND LEEK FRITTATA

Steps:

• Preheat oven to 325°F.
• In an oven-safe skillet, heat butter and olive oil over medium heat. Add leeks, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, or until nearly cooked through and softened. Add asparagus and cook for an additional five minutes or until it is tender, but still crisp.
• Meanwhile, in a medium bowl, whisk together eggs, milk, and additional salt and pepper.
• Once asparagus is cooked, add egg mixture, reduce heat to low, and cook for 1 minute, stirring gently. Move to preheated oven and bake for 23-25 minutes or until eggs are set.
• May be served hot, room temperature, or even cold.

ROASTED ASPARAGUS AND LEEK FRITTATA

Steps:

• 1. Preheat the oven to 450°F.
• 2. Toss the asparagus with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large mixing bowl. Stir in the garlic. Spread out the asparagus on a baking sheet.
• 3. In the same mixing bowl, toss the leeks with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Spread out the leeks on a separate baking sheet.
• 4. Put both baking sheets in the oven and roast the asparagus and leeks for 5 minutes. Remove the vegetables from the oven, turn once, and return to the oven for another 5 minutes, or until nicely browned. Remove from the oven and let cool for 5 minutes on the baking sheets.
• 5. Reduce the oven temperature to 350°F.
• 6. Chop the asparagus and leeks into 1-inch pieces.
• 7. Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the asparagus, leeks, and red onion and cook for 2 minutes.
• 8. Using a whisk or a fork, beat the eggs and cream with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a bowl until frothy. Pour the egg mixture over the asparagus and leeks.
• 9. Bake the frittata for 10 to 12 minutes, or until it is nicely set but not overly firm. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.

OVEN-ROASTED ASPARAGUS AND LEEKS

Steps:

• Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
• Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
• Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.

LEEK FETA FRITTATA

Steps:

• Grease a 23cm square cake tin and line with baking paper.
• Heat oil in a pan and cook leeks, garlic and red pepper until just soft and lightly browned.
• Cool.
• Combine leek mixture with beaten eggs, cream, cheeses, olives and parsley.
• Mix well.
• Pour mixture into prepared tin and sprinkle top with polenta and extra cheese.
• Cook in a 180 degree C oven about 40 minutes.
• Cool in pan.
• Cut into squares to serve.

ROASTED ASPARAGUS AND LEEKS

Steps:

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

SPRING FRITTATA WITH HAM, ASPARAGUS, AND HERBS

Steps:

• melt butter in an 8 or 9 inch nonstick, ovenproof skillet over low heat. Add the leek and garlic and cook very slowly, stirring frequently, until soft and golden, about 10 minutes, then set skillet aside off the heat.
• Meanwhile, fill a large bowl with water and ice cubes and set aside.
• Bring a skillet of salted water to a boil over high heat. Add the asparagus spears and cook until blanched, about 2 minutes. Immediately drain the asparagus in a colander, then plunge into the bowl of ice water to stop the cooking. Drain asparagus again.
• Cut asparagus spears into 1/2 inch pieces. Scatter asparagus and ham over the leek mixture in the skillet.
• Preheat the broiler and set the rack about 5 inches from the heat source.
• Place the eggs and milk in a medium bowl and whisk to combine. Add dill, chives and lemon zest, then season with salt and pepper.
• Add the egg mixture to the skillet with the leek mixture and cook, without stirring, over medium-low heat until the bottom and sides have set, about 4 minutes. The top of the frittata will still be wet.
• Sprinkle the cheese over the frittata and place the skillet under the broiler. Cook until the top puffs and turns golden brown, 3-5 minutes. Remove from the broiler and let it rest for 2 minutes.
• Run a heat-proof rubber spatula or small knife around the edge of the frittata to release it from the skillet. Slide it onto a serving plate. Cut into 4 wedges and serve hot.