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Asparagus and Roasted Pepper Frittata

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Total Time 40 mins
Course Breakfast
Cuisine Italian
Servings 4


  • 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 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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