SPRING FRITTATA SLIDERS
Soft bite-size sandwiches loaded with fresh flavors of springtime. There are quite a few ingredients here, but once your prep is done, this frittata is surprisingly simple to put together. Prep the bacon, and cut the leeks, asparagus and jalapeno the night before you plan to serve it to make things easy on yourself in the morning.
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 16 to 18 sandwiches
Number Of Ingredients 18
Steps:
- Mix the sour cream and herbs together, season with salt and pepper and set aside.
- Put the bacon in a large nonstick skillet over medium-low heat and cook, stirring occasionally, until crisp and the fat has rendered out, 7 to 8 minutes. Remove the bacon from the skillet to a paper towel-lined bowl and set aside.
- In the leftover bacon drippings, cook the leeks with a pinch of salt over medium-low heat until soft, about 6 minutes. Add the asparagus and jalapenos, season again with salt and cook, stirring until just tender, another 1 to 2 minutes. Remove from the skillet and set aside.
- Whisk the eggs and half-and-half together, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Wipe out the skillet and set over medium-low heat. Add 2 tablespoons butter and swirl around to coat the skillet. Once melted, add the egg mixture.
- Sprinkle the bacon, sauteed vegetables, tomatoes, peas and roasted yellow peppers on top, making sure to evenly distribute everything over the eggs. Using your fingers, pinch off pieces of the goat cheese and sprinkle evenly around. Turn the heat to low and cover the pan. Let the frittata cook until the eggs are firm and no longer jiggly in the middle, 25 to 30 minutes.
- Meanwhile, butter the potato buns with the remaining 4 tablespoons butter and toast until lightly golden.
- Allow the frittata to rest for 10 minutes before slicing. Slide out onto a cutting board. Then, slice the frittata into squares the same size as your rolls. If you are looking for a fancier presentation, use a similar-size cookie cutter and punch out rounds of the frittata.
- Place some of the herbed cream on the bottom of your bun, top with a piece of frittata, pile on some baby arugula and add the top bun.
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Debashis Das
[email protected]This recipe is a fail.
godstime eze
[email protected]I would not recommend this recipe to anyone.
monjud mia
[email protected]These sliders are the worst thing I've ever eaten.
Mid BinIsma
[email protected]I'm really disappointed with this recipe. I followed the instructions exactly, but the frittata turned out dry and rubbery.
Ammar haider
[email protected]These sliders were a waste of time and ingredients. They were bland and tasteless.
AtikZone Vlogs
[email protected]Meh.
Irfan Info
[email protected]Overall, I thought these sliders were pretty good. They were easy to make and they tasted good, but they weren't anything special.
Ar Ariful
[email protected]I had some trouble getting the frittata to cook evenly in the oven. I think I should have used a smaller baking dish.
Andrea Henne
[email protected]These sliders were a little too salty for my taste, but I think that's because I used a store-bought pesto. Next time, I'll make my own pesto so I can control the amount of salt.
Steven B mkhize
[email protected]I'm not a big fan of asparagus, but I loved these sliders. The goat cheese and eggs really balanced out the flavor of the asparagus.
AlejandroDuron
[email protected]These sliders are perfect for a quick and easy meal. I love that I can make them ahead of time and then just reheat them when I'm ready to eat.
esther amarachukwu
[email protected]I've made these sliders several times now, and they're always a crowd-pleaser.
Sarmila Dhungana
[email protected]I made these sliders for my family for breakfast, and they were a big hit. My kids loved them, and my husband said they were the best sliders he's ever had.
peter mwathi
[email protected]These sliders were delicious! The asparagus and goat cheese were a great combination, and the frittata was cooked perfectly.
Yomn Barkoumi
[email protected]I'm always looking for new and creative ways to use up leftover ingredients, and this recipe is perfect. I had some leftover asparagus and goat cheese, and these sliders were the perfect way to use them up.
Vihanga Sithum
[email protected]These frittata sliders were a hit at my brunch party! They were so easy to make and everyone loved them.