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.
- 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
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 dallops 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.