Best Asparagus Red Pepper Potato Frittata Recipes

POTATO & ASPARAGUS FRITTATA

Steps:

• Add the chopped potatoes to a small cooking pot, cover with water and bring to a boil. Cook over a medium-high heat for 6-8 minutes or until the potatoes are tender. Drain the water and then pat dry.
• Preheat the oven to broil.
• Put a tablespoon of olive oil in a large skillet (about 10 inches in diameter) over a medium high-heat. When hot, add the onion. Sprinkle with salt & pepper and cook until soft, about 5 minutes. Add the chopped asparagus and boiled/dried potatoes and cook another 2-3 minutes.
• Meanwhile, beat the eggs in a mixing jug. Add in the salt, pepper & parmesan. Pour the egg mixture over the top of the veggies. Sprinkle the goats cheese and the basil over the top of the eggs.
• Let the frittata cook undisturbed for 7-10 minutes, until the eggs are just about set. Place the frittata in the oven about 5 to 7 inches from the heat and broil until the eggs puff and are just set and the cheese is golden brown, about 2-3 minutes.
• Serve hot, warm or at room temperature. Leftovers can be kept in an airtight container for up to 4 days.

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400°F.
• In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
• Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
• Transfer to a bowl and set aside.
• Heat remaining 2 teaspoons of olive oil in the skillet.
• Add potatoes; season generously with salt and pepper.
• Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
• Transfer potatoes to the bowl with the onions and peppers and toss to combine.
• Return mixture to skillet (add more oil if necessary).
• Flatten mixture with a a metal spatula.
• In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour over potato mixture; tilt pan to distribute evenly.
• Bake until set, 15 to 20 minutes.
• Cut into wedges and serve.

ASPARAGUS-MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

ASPARAGUS FRITTATA

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.

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA

Steps:

• Preheat the oven to 350ºF.
• To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
• Stir in 1 Tbs. salt.
• Add asparagus; arrange in one layer.
• Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
• Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
• To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
• To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
• In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
• Stir butter into pan.
• Stir in onion and reserved asparagus pieces; sauté for 1 minute.
• Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
• Bake on the middle rack of oven, covered, for 10 minutes.
• Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
• Let frittata rest 5 minutes.
• Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
• Protecting your hands with potholders, flip frying pan over onto platter.
• Alternatively, serve frittata in the pan,
• Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.

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.

FRITTATA WITH ASPARAGUS, GOAT CHEESE, AND HERBS

Steps:

• Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.
• Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.
• Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
• Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

PEPPERS AND ASPARAGUS FRITTATA

Steps:

• Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.
• Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.