Servings: 6 | Preparation Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
1 lb fresh Asparagus, trimmed
2 tbsp chopped Italian parsley
2 tbsp water
¼ tsp freshly ground black pepper
¼ tsp salt
10 eggs, beaten
1 cup crumbled feta cheese
one-half red bell pepper, julienned
2 tbsp olive oil
1 tbsp margarine
½ cup chopped onion
Lemon wedges and springs of Italian parsley for garnish
Directions
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Preheat oven to 350°F (175°C).
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To blanch asparagus, in a large frying pan, bring approximately 3 inches of water to a boil. Stir in 1 tbsp of salt.
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Add asparagus, arranging in single layer. Cook at a medium boil until slightly underdone, about 3 minutes depending on thickness.
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Drain on paper towel and let cool.
Asparagus can be cooked ahead and refrigerated.
To prepare egg mixture
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Whisk parsley, water, ¼ tsp salt and pepper into beaten eggs.
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Stir in cheese.
To cook frittata
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Set aside 6 whole asparagus spears for garnish.
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Cut remaining asparagus on the angle, into 1 inch pieces and set aside.
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In a heavy (or non-stick) oven-proof 12 inch skillet (with a cover), sauté red pepper in 2 tbsp olive oil until barely tender-crisp, about 5 minutes.
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Stir margarine into pan. Add onion and asparagus and sauté for one minute.
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Pour egg mixture into pan and stir gently to distribute vegetables, without scraping the bottom of the pan.
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Bake for 10 minutes, covered, on the middle rack in pre-heated oven.
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Remove cover and bake until the edges are browned, eggs are set and centre is just firm to the touch. Let rest for 5 minutes.
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Using a narrow, flexible spatula, loosen the sides and bottom of the frittata then carefully cover pan (which will still be hot) with a large, warmed serving platter. Protecting your hands with potholders, flip the frying pan over onto the platter. You may also serve frittata right from the pan.
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Cut into 6 wedges and garnish each with reserved asparagus spears, lemon wedges and sprigs of parsley.
Nutritional Information
N/A
Recipe Supplied by:
