Asparagus and Roasted Pepper Frittata
Recipe: #9551
May 12, 2013
Categories: Breakfast, Eggs, Asparagus, Peppers, Italian, Brunch, Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"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
Ingredients
Nutritional
- 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.
Tips
- Your nonstick skillet needs to be oven safe. Check your manufacturer if you are not sure.
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