Asparagus and roasted pepper frittata bakes up eggs with ricotta cheese and vegetables for a fresh Springtime breakfast offering.
Asparagus and Roasted Pepper Frittata
By Sue Lau | Palatable Pastime
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.
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Asparagus and Roasted Pepper Frittata
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
Instructions
- Preheat oven to 350F.
- Heat butter in a 10-inch oven safe nonstick skillet, and add onions, cooking until they wilt.
- 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.
- Add pepper slices to the asparagus and mix.
- Pour beaten eggs evenly over vegetables in the skillet.
- Add 6 dollops of ricotta cheese to the frittata, evenly spaced- you don't really have to measure the cheese, it's not that important.
- Sprinkle the top with Parmesan and place oven safe skillet in the oven (do not broil).
- Bake for about 25 minutes or until set.
- Allow to cool in the pan for 10-15 minutes, then loosen sides if needed before sliding the frittata onto a platter.
- Slice into wedges and serve.
Notes
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