Asparagus and Red Pepper Frittata Recipe

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.

Get this easy frittata recipe enriched with asparagus, red peppers, potatoes, and blended cheeses. The perfect meal for breakfast, lunch or dinner! Bakerette.comA 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.

Slice of asparagus and red pepper frittata |

Asparagus and Red Pepper Frittata Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Italian
Serves: 6
  • 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
  1. 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.
  2. Meanwhile, in a large mixing bowl, whisk together eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside.
  3. 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.
  4. Pour egg mixture over the potatoes and evenly distribute. Cover, and continue cooking for 9-11 minutes or until egg is set.
  5. Arrange asparagus, red pepper, and basil over the top. Sprinkle with shredded pepper Jack cheese.
  6. 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.
Nutrition Information
Serving size: 1 wedge Calories: 371 Fat: 21 g Saturated fat: 7 g Carbs: 24 g Sodium: 692 mg Fiber: 2 g Protein: 22 g Cholesterol: 370 mg

Recipe adapted from Country Woman April/May 2012

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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