 Red peppers and tender green asparagus make this frittata a colorful, delicious start to your day. Photo courtesy California Asparagus Commission.
April 2010
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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.
Index
On The Menu
Breakfast/Brunch:
Lunch:
Dinner Entrees:
Asparagus Sides:
Asparagus Frittata With Red Bell Peppers
Recipe yields 6 servings.
Ingredients
- 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
Preparation
- Preheat oven to 350°F.
- Reserve 6 asparagus spears. Cut remaining asparagus at an angle into 1-inch pieces, reserve.
- 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.
- Whisk chopped parsley, salt and pepper into beaten eggs. Stir in cheese and reserved sautéed vegetables.
- 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.
- 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
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