Asparagus and Yellow Pepper Frittata

by Jennifer

Serves 6, alongside Lemon-Olive Oil Muffins.

  • 1 lb. asparagus, cut into small diagonal pieces
  • 1 large yellow pepper, cut into small strips
  • 1 small zucchini, halved lengthwise, then sliced
  • 3 shallots, chopped
  • 1 TBS unsalted butter
  • 1 TBS olive oil
  • 6 large eggs
  • 1/3 cup 2% milk
  • 2 TBS chopped parsley
  • 3/4 tsp kosher salt
  • freshly ground black pepper
  • 1/3 – 1/2 cup freshly grated Parmesan/Parmigiano-Reggiano

Preheat oven to 400.  Heat butter and olive oil in a 12” heavy oven-proof skillet, tilting pan to coat the sides.

Add shallots and cook, stirring occasionally, for 3 minutes.

Add asparagus, yellow pepper and zucchini, and cook for 5 minutes, stirring occasionally.

While the vegetables cook, whisk together eggs, milk, parsley, salt and pepper in a medium bowl.

Pour egg mixture over vegetables,

and sprinkle with Parmesan.  Transfer pan to oven and bake for 15 – 18 minutes, or until the frittata is lightly golden and set.

Broil for a minute, then remove from oven and serve hot.


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