Best Asparagus And Red Pepper Frittata Recipes

ASPARAGUS AND RED PEPPER FRITTATA

Steps:

• Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA

Steps:

• Preheat the oven to 350ºF.
• To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
• Stir in 1 Tbs. salt.
• Add asparagus; arrange in one layer.
• Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
• Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
• To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
• To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
• In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
• Stir butter into pan.
• Stir in onion and reserved asparagus pieces; sauté for 1 minute.
• Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
• Bake on the middle rack of oven, covered, for 10 minutes.
• Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
• Let frittata rest 5 minutes.
• Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
• Protecting your hands with potholders, flip frying pan over onto platter.
• Alternatively, serve frittata in the pan,
• Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.