Baked Asparagus And Yellow Pepper Frittata
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
910 g
Asparagus (thin)2 large
Yellow Bell Pepper3
Shallots1 medium
Zucchini1 tbsp
Unsalted Butter10 large
Egg1 cup
Heavy Cream1.5 tsps
SaltDirections:
1
Preheat oven to 350°F
2
And butter a 13 x 9 x 2-inch glass baking dish (3-quart)
3
Trim asparagus and diagonally cut into 1/4-inch-wide slices
4
Cut bell peppers into 1/4-inch-wide strips and mince shallots
5
Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices
6
Have ready a bowl of ice and cold water
7
In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander
8
Immediately transfer asparagus to ice water to stop cooking
9
Drain asparagus well in colander and pat dry
10
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes
11
In a large bowl whisk together eggs, cream, parsley, salt, and pepper
12
Stir in asparagus, bell pepper mixture, zucchini, and scallions
13
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes
14
Cool frittata on a rack
15
Frittata may be made 1 day ahead and chilled, covered
16
Bring frittata to room temperature before serving
17
If desired, loosen frittata from edges of pan and slide onto a platter
18
Preheat oven to 350°F
19
And butter a 13 x 9 x 2-inch glass baking dish (3-quart)
20
Trim asparagus and diagonally cut into 1/4-inch-wide slices
21
Cut bell peppers into 1/4-inch-wide strips and mince shallots
22
Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices
23
Have ready a bowl of ice and cold water
24
In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander
25
Immediately transfer asparagus to ice water to stop cooking
26
Drain asparagus well in colander and pat dry
27
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes
28
In a large bowl whisk together eggs, cream, parsley, salt, and pepper
29
Stir in asparagus, bell pepper mixture, zucchini, and scallions
30
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes
31
Cool frittata on a rack
32
Frittata may be made 1 day ahead and chilled, covered
33
Bring frittata to room temperature before serving
34
If desired, loosen frittata from edges of pan and slide onto a platter