Easter Brunch Frittatas, 4/5/12 - KATV - Breaking News, Weather and Razorback Sports

Easter Brunch Frittatas, 4/5/12

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By Diana Harbour, GMAR Producer - bio | email

  • Recipes

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing

  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt

  • Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
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Chef Mark Abernathy    Loca Luna & Red Door

 

6 fresh large or XLG eggs   

2 Tablespoons Heavy Cream

1 Tablespoon water

Salt & Pepper

1 Tablespoon Olive Oil

1  Tablespoon  Butter

¼ cup onion   chopped

6 asparagus stalks cut into thin ½ inch slices

5 - 6 button mushrooms  sliced

½  cup grated Parmesan Reggiano plus 2 Tablespoons   (set aside)

½  cup mozzarella   shredded

 

Beat the eggs, cream & water. Stir in the ½ cup of Parm & Mozzarella. Set aside.

In a 8 -10" skillet (preferably non-stick) on med-low heat sauté the onions in the Olive Oil and butter until clear. Add the Asparagus and sauté for 2-3 minutes. Add the mushrooms and sauté another minute. Stir the egg mixture and add to the pan. Cover and cook for about 6 - 8 minutes until the mixture set up. Remove the cover and sprinkle the top with the remaining 2 tablespoons of Parmesan Cheese and cook for about 2 minutes until top browns. 

  • Entrées

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing

  • Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
    Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish Hearts
    Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish Hearts

  • Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
    Chef Travis Meyer   Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p   Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2
    Chef Travis Meyer   Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p   Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2
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