Asparagus Frittata With Red Bell PeppersRed peppers and tender green asparagus make this frittata a colorful, delicious start to your day. Photo courtesy California Asparagus Commission.





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April 2010

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt-Eggs

Asparagus Recipes

Page 2: Asparagus Frittata With Red Bell Peppers

Yes, you can enjoy asparagus for breakfast. In addition to this lovely frittata, you ca serve a side of steamed asparagus with your favorite style of eggs—scrambled, poached or omelet. Make Asparagus Eggs Benedict by adding a few spears on top of the ham, and top off with the poached egg. This is Page 2 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.


On The Menu



Dinner Entrees:

Asparagus Sides:


Asparagus Frittata With Red Bell Peppers

Recipe yields 6 servings.


  • 1 pound asparagus, trimmed and blanched
  • Salt, as needed
  • 1 red bell pepper, julienned
  • 1/2 cup onion, chopped
  • 2 tablespoons olive oil
  • 8 eggs, beaten
  • 2 tablespoons Italian parsley, chopped
  • 1/4 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1-1/2 tablespoon butter, softened
  • Lemon wedges and sprigs of Italian parsley for garnish


  1. Preheat oven to 350°F.
  2. Reserve 6 asparagus spears. Cut remaining asparagus at an angle into 1-inch pieces, reserve.
  3. Sauté bell pepper in 2 tablespoons olive oil until soft, but not browned, about 7 minutes. Stir in onion and reserved asparagus pieces; sauté for 1 minute. With a slotted spoon remove vegetables to drain on paper toweling, reserve.
  4. Whisk chopped parsley, salt and pepper into beaten eggs. Stir in cheese and reserved sautéed vegetables.
  5. Coat the inside of a heavy, non-stick 12-inch frying pan (with a cover) with softened butter. Pour egg mixture into pan. Bake in preheated oven, covered, until eggs are just firm, about 35 minutes. Remove cover; bake until top is lightly browned, about 10 minutes.
  6. Loosen the frittata, then cover pan with a large, warmed serving platter. Flip frying pan over onto platter. Cut frittata into 6 wedges; garnish each with 1 reserved asparagus spear. Divide wedges among 6 serving plates, then put a lemon wedge and a sprig of parsley on each plate.

Continue To Page 3: Asparagus Scramble With Herbed Cream Cheese & Tomatoes

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Recipe courtesy California Asparagus Commission. All other materials