Asparagus and Roasted Pepper Frittata

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"Stylized after a Lydia Bastianich recipe. I saw her show and she made a tomato and ricotta frittata and afterwards an asparagus and pepper scramble, although hers was made with raw pepper. Both looked tasty, so I combined the best of both worlds. Makes a great easy breakfast or brunch item, although Lydia says it is often served for dinner in Italy. I could do that. Serves 2-3 depending on how many eggs they like, but sliced into wedges, it could serve 6 as part of a brunch buffet."

Original is 3 servings


  • Serving Size: 1 (409.1 g)
  • Calories 857.5
  • Total Fat - 63 g
  • Saturated Fat - 22.3 g
  • Cholesterol - 596.3 mg
  • Sodium - 1005.9 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 2 g
  • Sugars - 6.1 g
  • Protein - 44.5 g
  • Calcium - 269.9 mg
  • Iron - 4.5 mg
  • Vitamin C - 20.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350F.

Step 2

Heat butter in a 10-inch oven safe nonstick skillet, and add onions, cooking until they wilt.

Step 3

Add asparagus, season with salt and pepper and add chives, cook for one minute; add 1/4 cup hot water to skillet and continue cooking until water evaporates, about 2 minutes more.

Step 4

Add pepper slices to the asparagus and mix.

Step 5

Pour beaten eggs evenly over vegetables in the skillet.

Step 6

Add 6 dallops of ricotta cheese to the frittata, evenly spaced- you don't really have to measure the cheese, it's not that important.

Step 7

Sprinkle the top with Parmesan and place oven safe skillet in the oven (do not broil).

Step 8

Bake for about 25 minutes or until set.

Step 9

Allow to cool in the pan for 10-15 minutes, then loosen sides if needed before sliding the frittata onto a platter.

Step 10

Slice into wedges and serve.


  • Your nonstick skillet needs to be oven safe. Check your manufacturer if you are not sure.

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