Peppers And Asparagus Frittata

Recipe Ingredients

6		Boiling salted water
1 lb	454g / 16oz	Thin asparagus
1/2 lb	227g / 8oz	Red and green peppers - thinly sliced
6		Eggs
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Unsalted butter
8		Scallions, white and 2/3rds green part - thinly sliced
1/4 cup	36g / 1.3oz	Chopped fresh Italian parsley - (packed)
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese

Recipe Instructions

Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly.

Preheat oven to 475 degrees. Beat eggs with fork and season with salt and pepper.

In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.

Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese.

Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.

This recipe yields 6 servings.

Source:
MELTING POT with Rocco Dispirito - (Show # MP-1A20) - from the TV FOOD NETWORK

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