Baked Asparagus and Bell Pepper FrittataCourse: Dinner, BrunchCuisine: AmericanDifficulty: Easy
We love frittatas in this house. It is a great way to use up leftover vegetables or vegetables that are getting older. We tend to eat frittatas for dinner. They are so good with a crunchy salad of Romaine or and Radicchio and chicken apple sausages. My kids love them. We always make a large one as the leftovers are always good reheated or made into a sandwich. My son loves to take a hearty bread roll and sandwich a slice of frittata with a couple slices of cheese for lunch. It is also good on its own reheated. It is wonderfully tasty as well as healthy.
1 lb asparagus
1 red or yellow bell pepper
1 small zucchini
4 green onions
3 tablespoon butter
2 Tablespoons fresh chopped parsley
1 teaspoon salt
1/4 teaspoon fresh ground pepper
- Preheat oven to 350. Trim ends off asparagus. Cut the asparagus on the diagonal into 1/4 inch pieces. Cut the pepper into 1/4 inch wide strips and mince the shallots. Halve the zucchini and cut into thin sliced. Trim the tops and the bottom off the green onions, and slice white and light green areas thinly.
- In a bowl, crack the eggs and whisk well. Season with salt and pepper. In a large oven proof, non stick skillet, melt butter and swirl around pan. Add the shallots and sauté until softened. Add the rest of the vegetables and sauté over medium heat until starting to brown. Pour egg mixture over and allow to set. Once almost set, place in oven and cook for 15-20 minutes.
- Once the frittata is ready, remove from oven and allow to rest for 5 minutes. Place a cutting board over the pan and flip the frittata out onto the cutting board. Cut into wedges and serve.