Peppers And Asparagus Frittata
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Snap off thick ends of asparagus
2
Cut into 1/2-inch pieces
3
Blanch in salted water until bright green
4
Drain and refresh under cold water
5
Drain thoroughly
6
Preheat oven to 475 degrees F
7
Beat eggs with fork and season with salt and pepper
8
In large nonstick pan, heat oil and butter together over medium heat
9
Add the scallions
10
Stir and cook until wilted
11
Reduce heat to low and add asparagus
12
Cover skillet and cook 10 minutes until asparagus is tender
13
Season with salt and pepper
14
Add peppers and chopped parsley to skillet and toss well
15
Spread evenly over bottom
16
Pour in egg mixture
17
Eggs should cover vegetables
18
Increase heat to medium
19
Cover and cook until crust forms underneath, about 2 to 3 minutes
20
Sprinkle with grated cheese
21
Transfer to oven and bake uncovered, until firm, 5 to 7 minutes
22
Remove from oven
23
Let stand for 5 minutes
24
Cut and serve