This Spring Red Pepper and Asparagus Frittata is a delicious light brunch or breakfast for dinner.
Spring is officially here, and the time has come to change things up from the vegetables and fruit that overwinter in the basement to the freshly growing like asparagus.
Red pepper isn’t too local right now, but the southern states have a little coming ripe right now. This Spring Red Pepper and Asparagus Frittata is light but full of flavor. It’s great for Sunday Brunch or even for a quick work night dinner.
- 1 small shallot
- 14 asparagus spears
- 1 medium sweet red pepper
- 8 eggs.
- 3 tbs chevre (soft goat cheese)
- 2 ounces swiss cheese
- Salt and pepper to taste
- 2 tbs olive oil
- Heat oven to a low broil or 400 degrees.
- Mince asparagus.
- Slice the bottom woody portion of asparagus off and cut the spears into 1 to 1½ inch pieces leaving the top of the asparagus whole.
- Cut the red pepper in half, remove seeds, stem and pith.
- Slice pepper into thin slices similar in size to asparagus spears.
- Save back a few red peppers and asparagus spear tips for later.
- Heat olive oil in a non-stick pan.
- Saute shallots.
- When they are translucent, throw in peppers and asparagus to heat up.
- Whip together 8 eggs.
- Dollop in the goat cheese in small amounts, whipping it into the eggs.
- You don’t have to break the cheese up totally, a creamy dollop is a treat.
- Grate Swiss cheese and stir into egg mixture and season with salt and pepper to taste.
- While the non-stick pan is still on the stove, pour the egg mixture over the vegetables.
- Place the asparagus tops and some saved back red peppers on the top of the egg mixture in a pleasing design.
- Put the frittata on the top rack of the oven.
- When the eggs are firmly set across the top but lightly browned and fluffy, remove from the oven and sprinkle the rest of the grated swiss cheese across the top.