Looking for easy asparagus recipes? I am completely dying over this meal. Today’s cooking lesson from the kitchen is a frittata recipe made with asparagus and red pepper. For breakfast, lunch, or dinner, this frittata recipe is the answer. If you have eggs and a few vegetables, you’ll be able to make this easy frittata recipe.
A frittata (free-TAH-ta) is an Italian-style omelet that’s usually prepared in a skillet. Beaten eggs are briefly cooked and scrambled with veggies, meat and/or potatoes, topped with cheese and finished in the oven. It can either be thin, like a pancake, or thick with a golden crust. This Frittata is thick, and rich, and delicious.
- 12 fresh asparagus spears, trimmed
- 1/2 teaspoon plus 3 tablespoons olive oil, divided
- 10 eggs
- 3 egg whites
- 3/4 cup milk
- 1/2 cup shredded Parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 20 ounces refrigerated shredded hash brown potatoes
- 1/2 large sweet red pepper, julienned
- 3 fresh basil leaves, thinly sliced
- 1/2 cup shredded pepper Jack cheese
- Preheat oven to 400 degrees Fahrenheit. Line asparagus on an ungreased baking sheet and drizzle with 1/2 teaspoon olive oil. Bake for 10-12 or until fork tender; turning once while cooking. Remove and set aside.
- Meanwhile, in a large mixing bowl, whisk together eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside.
- In a large oven-proof skillet, warm 2 tablespoons oil over medium heat. Add shredded potatoes and press down lightly with a spatula until it covers the skillet. Cook, uncovered, for 6-7 minutes or until the bottom is lightly golden brown. Drizzle with remaining oil and flip over.
- Pour egg mixture over the potatoes and evenly distribute. Cover, and continue cooking for 9-11 minutes or until egg is set.
- Arrange asparagus, red pepper, and basil over the top. Sprinkle with shredded pepper Jack cheese.
- Place skillet in the oven and broil for 2-3 minutes or until eggs are completely set. Remove and let cool for 5 minutes before cutting into wedges and serving.
Recipe adapted from Country Woman April/May 2012