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How to make hot or cold asparagus and salmon frittata

Time to prepare 35-40 mins | Serves 4 Recipe from the <a href="http://www.asparagus.com.au/">Australian Asparagus Council</a>. Ingredients: <ul> <li>2 tablespoons olive oil </li> <li>300g salmon fillet </li> <li>8 free range eggs </li> <li>1 cup plain Greek yoghurt </li> <li>1 tablespoon lemon thyme, finely chopped </li> <li>Salt and pepper </li> <li>1 red capsicum, chopped </li> <li>2 bunches asparagus, woody ends removed, sliced </li> <li>Greek yoghurt to serve (optional)</li> </ul> Directions: 1. Preheat oven to 180ºC. 2. Heat an ovenproof frying pan over high heat. Add 1 tablespoon of the olive oil and cook salmon fillet skin side down for 2 minutes to seal. Turn salmon over to lightly brown other side. Remove from pan, place on a plate and set aside in refrigerator to cool. Reserve pan to use later. 3. Crack eggs into a mixing bowl. Add yoghurt, thyme, salt and pepper and whisk until all ingredients are well combined. 4. Take cooled salmon from refrigerator, remove skin and break up flesh into small bite-size pieces. Combine capsicum and asparagus with egg mix. Carefully stir in chunks of salmon. 5. Heat the pan the salmon was cooked in and add the remaining tablespoon of olive oil. Pour frittata mixture into pan. Bake in preheated oven for 30-35 minutes or until cooked through. 6. Remove from oven and allow frittata to cool slightly before cutting. Serve accompanied with thick yoghurt. Tips: <ul> <li>Delicious served with a simple green salad with a lemon olive oil dressing.</li> <li>For a vegetarian version replace salmon with 125g feta broken into pieces or 125g grated cheese.</li> <li>For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/asparagus-and-salmon-frittata.aspx">Wyza.com.au.</a>

Food & Wine

Mushroom and spinach frittata

A dish that can be served for breakfast, lunch or dinner, this mushroom and spinach frittata will never failed to please. Serves: 4 Ingredients: <ul> <li>6 eggs, lightly beaten</li> <li>¼ cup milk</li> <li>1 cup grated cheddar cheese</li> <li>1 brown onion, sliced</li> <li>150g mushrooms, sliced</li> <li>30g butter</li> <li>2 cups fresh baby spinach</li> <li>Salt and pepper, to season</li> </ul> Method: <ol> <li>Preheat oven to 180 °C.</li> <li>Whisk eggs and milk in bowl. Add cheese and season with salt and pepper.</li> <li>In a large ovenproof frypan, heat butter over medium heat. Add onions and mushrooms and cook until caramelised. Stir in spinach and cook for a further minute. Season with salt and pepper.</li> <li>Pour egg mixture into the pan. Spread ingredients evenly across the pan. Bake for 20 minutes or until frittata is browned and puffed. Serve warm or cold.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/broccoli-cheese-soup/">Slow-cooked broccoli and cheese soup</a> <a href="/lifestyle/food-wine/2015/07/pea-soup/">Simple pea soup</a> <a href="/lifestyle/food-wine/2015/05/broccoli-quiche/">Broccoli quiche</a>

Food & Wine

Tomato, spinach and cheese frittata

A flavourful frittata combination that’s easy to put together and tastes delicious served hot or cold. Ingredients: <ul> <li>1 tablespoon olive oil</li> <li>6 cherry tomatoes, halved</li> <li>½ brown onion, chopped</li> <li>100g baby spinach, roughly chopped</li> <li>8 eggs, lightly beaten</li> <li>50g shredded mozzarella</li> </ul> Method: 1. Preheat oven to 220°C. 2. Heat oil in over-proof frying pan over medium heat. Add onions and cook for 5 minutes until softened. Add spinach cook for 2 minutes or until just wilted. 3. Pour eggs evenly over pan. Scatter tomatoes and mozzarella over top. 4. Reduce heat to low and continue cooking until eggs are mostly set, around 5 minutes. Transfer to oven and bake for a further 5 minutes until frittata is cooked through. Remove from oven and cool. Cut into slices and serve, or refrigerate until ready to serve. Related links: <a href="/lifestyle/food-wine/2015/05/breakfast-burrito/">Breakfast burrito</a> <a href="/lifestyle/food-wine/2015/05/baked-banana-chips/">Baked banana chips</a> <a href="/lifestyle/food-wine/2015/08/breakfast-smoothie-bowls/">Healthy breakfast smoothie bowls</a>

Food & Wine

Cheese and vegetable frittata

We love this recipe as a fresh meal served with salad and coleslaw. The frittata can also be sliced into squares for lunchboxes or self-serve bites at your next party. Serves: Eight Ingredients: <ul> <li>10 eggs</li> <li>1 cup grated cheddar cheese</li> <li>1/2 red capsicum, chopped</li> <li>1/2 yellow capsicum, chopped</li> <li>1 tomato, diced</li> <li>1 small onion, finely diced</li> <li>3 spring onions (scallions), sliced</li> </ul> Method: <ol> <li>Whisk the eggs in large bowl, then fold the remaining ingredients through.</li> <li> Line the slow cooker with baking paper, then pour in the egg mixture.</li> <li>Cover, putting a tea towel (dish towel) under the lid, and cook on HIGH for 1½ hours.</li> <li>Cooking times may vary so test that the egg is cooked through.</li> <li>Use the baking paper to lift the frittata up and out.</li> </ol> What’s your favourite dish to make in the slow cooker? <img width="128" height="196" src="https://oversixtydev.blob.core.windows.net/media/37288/slow-cooker_128x196.jpg" alt="Slow Cooker (2)" style="float: right;"/> Written by Paulene Christie,slow-cooking internet sensation and busy working mum with a passion for sharing new and exciting recipes for the slow cooker. This recipe appears as part Slow Cooker Central Super Savers, a collection of budget-friendly recipes for all occasions published by ABC Books.

Food & Wine

Breakfast frittata

A frittata is the perfect dish to suit all meals. Whether it’s breakfast, lunch or dinner, it’s so versatile you can have it at any time of the day. This recipe is perfect for a morning pick-me-up, packed with protein to keep you going all day. Serves: 2 Ingredients: <ul> <li>6 pieces rindless bacon, cut into sizes of your choosing</li> <li>1 red onion, chopped</li> <li>4 mushrooms, sliced</li> <li>4 eggs, beaten</li> <li>½ cup cheddar cheese, shredded</li> <li>1 pinch parsley</li> <li>Salt and pepper, to taste</li> </ul> Method: <ol> <li>Preheat oven to 190°C.</li> <li>Heat oil in a pan and fry the onions, mushroom and bacon until the bacon is cooked.</li> <li>Spread the onion, mushroom and bacon evenly over the pan before pouring in the eggs.</li> <li>Season with salt, pepper and parsley and let cook for two minutes or until eggs begin to set.</li> <li>Sprinkle cheese over the top and transfer into the oven. Bake for about 3 to 5 minutes or until the eggs are fully cooked and the cheese is golden brown.</li> </ol> Tip: feel free to add whatever other veggies you have on hand. When it comes to frittatas, the more ingredients the merrier! Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/secret-to-boiling-the-perfect-egg/">The secret to boiling the perfect egg</a> <a href="/lifestyle/food-wine/2015/12/classic-bacon-and-egg-quiche/">Classic bacon and egg quiche</a> <a href="/lifestyle/food-wine/2016/03/frittata-mushrooms-kikorangi/">Frittata with grilled field mushrooms and kikorangi</a>

Food & Wine

Pea, feta and summer herb frittata

This pea, feta and summer herb frittata is light, wholesome yet full of flavour, making it the perfect dish to enjoy while dining in the warmer months. Serves: 4 Ingredients: <ul> <li>300g potato</li> <li>4 egg and 2 egg whites</li> <li>Splash of milk</li> <li>1 garlic clove, crushed</li> <li>1 tablespoon wholegrain mustard</li> <li>Handful mixed soft herbs, such as dill, mint and parsley, roughly chopped</li> <li>3 tablespoon cream cheese</li> <li>1 tablespoon olive oil</li> <li>1 courgette, coarsely grated</li> <li>½ teaspoon chilli flakes</li> <li>140g petits pois (defrosted if frozen)</li> <li>100g feta cheese, crumbled</li> <li>50g sundried tomato, drained and roughly chopped</li> <li>100g bag salad leaves, to serve</li> </ul> Method: <ol> <li>To begin, place potatoes in a pan of salted water and bring to the boil.</li> <li>Simmer for about 12-15 minutes, or until the potatoes are tender.</li> <li>Drain, cool, then thinly slice the potatoes.</li> <li>Whisk eggs and egg whites with milk, garlic, mustard and herbs.</li> <li>Add your cream cheese and fold through so just a few lumps remain.</li> <li>Head grill to medium-high, then heat oil over a medium heat in a non-stick frypan.</li> <li>Add potatoes and fry for about five minutes or until they start to turn golden.</li> <li>Add the courgette and chilli flakes, and continue to fry for a couple of minutes.</li> <li>Stir through the petit pois.</li> <li>Tip the egg mixture into the pan and scatter with the feta and tomatoes.</li> <li>Cook over a gentle heat for 10-12 mins until almost set.</li> <li>Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through.</li> <li>Cut into wedges and serve with a crisp green salad.</li> </ol> What’s your favourite type of frittata? Let us know in the comments. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2015/11/spaghetti-frittata/">Leftover spaghetti frittata</a> <a href="/lifestyle/food-wine/2015/10/tomato-spinach-cheese-frittata/">Tomato, spinach and cheese frittata</a> <a href="/lifestyle/food-wine/2016/06/potato-and-cheese-tart/">Potato and cheese tart</a>

Food & Wine

Summer recipe: Perfect picnic frittata

Question: What picnic food won’t fall apart in your bag or go soggy, is light enough to enjoy on a hot day in the middle of a walk, but has enough sustenance to get you through the afternoon? Answer: Asparagus, prosciutto ham and tomato frittata! Ingredients <ul> <li>8 eggs</li> <li>¼ cup milk</li> <li>Pinch salt and pepper</li> <li>large knob of butter</li> <li>4 slices of prosciutto, roughly chopped</li> <li>1 bunch of asparagus, woody ends trimmed and cut into 3cm lengths</li> <li>8 cherry tomatoes</li> <li>½ cup grated tasty cheese</li> </ul> Method <ol> <li>Preheat oven to 180°C.</li> <li>Whisk together eggs, milk, salt and pepper in a bowl. Set aside.</li> <li>Melt butter in a 20cm ovenproof frying pan or skillet over medium heat and cook the asparagus for four minutes.</li> <li>Add prosciutto and cook for about 1 minute, until slightly crisp.</li> <li>Halve the cherry tomatoes and add to the frying pan for about a minute, until they’re slightly soft.</li> <li>Pour in the egg mixture and cook for 4-6 minutes, or until the bottom begins to set, but doesn’t stick or burn.</li> <li>Top with grated cheese and place the pan in the oven until the top has set and the cheese has melted.</li> <li>Let cool before sliding it out onto a place and slicing into handy wedges for your picnic. </li> </ol>

Food & Wine

Frittata with grilled field mushrooms and kikorangi

The earthy flavours of the field mushrooms combine with the boldness of the kikorangi cheese to make a frittata you’ll want to try time and time again. Serves: 4 Ingredients: <ul> <li>4-6 large flat field mushrooms, cut into 5mm slices</li> <li>2 tablespoons olive oil plus extra for brushing</li> <li>1 clove garlic, cut into slivers</li> <li>6 small new potatoes, scrubbed</li> <li>25g butter</li> <li>1 tablespoon chopped oregano leaves</li> <li>8 free-range eggs (size 6), whisked with 2 tablespoons water</li> <li>100g Kikorangi or crumbly blue vein cheese</li> </ul> Method: <ol> <li>Preheat the grill to moderate. Place the mushroom slices on a baking tray then brush with oil and top with garlic slivers. Grill for 5 minutes or until tender, turning them once.</li> <li>Preheat the oven to 160°C. Using a mandoline or sharp knife, cut the potatoes into thin, 1mm-2mm discs then cook for 1 minute in boiling salted water.</li> <li>Drain and cool under cold running water in a sieve.</li> <li>Melt the butter and 2 tablespoons oil in a large ovenproof frying pan until bubbling then add the cooled potatoes and oregano.</li> <li>Fry until the potato edges start to brown then turn them and top with the mushrooms.</li> <li>Pour the eggs over the mushrooms then crumble the cheese over.</li> <li>Put the frying pan in the centre of the oven then cook for 15 minutes or until golden, slightly puffy and set. Allow to cool slightly before serving with the following salad.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spaghetti-frittata/">Leftover spaghetti frittata</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/red-pesto-pasta/">Red pesto pasta</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/">Kale, feta spinach pie</a>

Food & Wine

Leftover spaghetti frittata

This delicious spaghetti frittata is a great way to use up leftover spaghetti (or any pasta for that matter). Serves: 4-6 Ingredients: <ul> <li>4 tablespoons olive oil</li> <li>200g leg ham, diced</li> <li>2 cups leftover cooked spaghetti, roughly chopped</li> <li>6 eggs</li> <li>½ cup milk</li> <li>3 tablespoons grated parmesan</li> <li>Salt and pepper, to season</li> </ul> Method: 1. Heat 1 tablespoons of oil in a large non-stick frying pan over medium heat. Add ham and sauté until crispy. Drain on paper towel and set aside. 2. Add 2 tablespoon of oil to pan. Add pasta and stir through for 2 minutes, or until warmed through. 3. Whisk eggs and milk in large bowl. Add cheese and season with salt and pepper. Stir to combine. Add pasta and ham. Combine well. 5. Add remaining tablespoon of oil to pan. Pour in pasta and egg mixture. Cover and cook on low to medium heat for 15 minutes, or until frittata begins to brown and centre is set. Cut into wedges and serve.

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How to make hot or cold asparagus and salmon frittata

Mushroom and spinach frittata

Tomato, spinach and cheese frittata

Cheese and vegetable frittata

Breakfast frittata

Pea, feta and summer herb frittata

Summer recipe: Perfect picnic frittata

Frittata with grilled field mushrooms and kikorangi

Leftover spaghetti frittata