California Asparagus Frittata With Red Bell Pepper and Feta

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350ºF.
  • To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
  • Stir in 1 Tbs. salt.
  • Add asparagus; arrange in one layer.
  • Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
  • Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
  • To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
  • To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
  • In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
  • Stir butter into pan.
  • Stir in onion and reserved asparagus pieces; sauté for 1 minute.
  • Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
  • Bake on the middle rack of oven, covered, for 10 minutes.
  • Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
  • Let frittata rest 5 minutes.
  • Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
  • Protecting your hands with potholders, flip frying pan over onto platter.
  • Alternatively, serve frittata in the pan,
  • Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.
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