Asparagus and Roasted Pepper Frittata
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Half and half or cream
small red onion
(sliced into half moon rings)
fresh asparagus spears
(trimmed and chopped)
Salt and pepper
snipped fresh chives
roasted sweet red bell pepper
2 to 4
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 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.
From the kitchen of palatablepastime.com
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