Asparagus and Roasted Pepper Frittata
Created by Sue on May 12, 2013
- Servings: 3
- Prep Time: 15m
- Cook Time: 25m
- Recipe #9551
Ingredients
- 6 eggs, lightly beaten (organic)
- Half and half or cream (splash)
- 2 tablespoons butter
- 1 small red onion, sliced into half moon rings
- 8 ounces fresh asparagus spears, trimmed and chopped
- Salt and pepper
- 1 tablespoon snipped fresh chives
- 1/4 cup hot water
- 1 roasted sweet red bell pepper, sliced
- 6 tablespoons ricotta cheese
- 2 to 4 tablespoons grated parmesan cheese
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Heat butter in a 10-inch oven safe nonstick skillet, and add onions, cooking until they wilt.
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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.
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Step 4: Add pepper slices to the asparagus and mix.
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Step 5: Pour beaten eggs evenly over vegetables in the skillet.
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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.
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Step 7: Sprinkle the top with Parmesan and place oven safe skillet in the oven (do not broil).
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Step 8: Bake for about 25 minutes or until set.
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Step 9: Allow to cool in the pan for 10-15 minutes, then loosen sides if needed before sliding the frittata onto a platter.
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Step 10: Slice into wedges and serve.
Nutritional Facts
- 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