Saturday, March 17, 2012

Vegetable Frittata

My parents are in town and I had some nice asparagus and tomatoes on hand, thus the perfect recipe for a frittata brunch! Serve warm with toast, or serve cold with a small salad for a light lunch.

6 eggs
2 Tbsp minced fresh parsley
1 Tbsp minced fresh Rosemary
½ tsp sea salt
Freshly cracked black pepper
¼ cup diced red onion
About 5 asparagus
About 5 red bell pepper rings, quartered
About 5 tomato slices
Extra Virgin Olive Oil (EVOO)
Freshly shredded Parmesan and sharp Cheddar cheese

Preheat oven to broil.

In a 10” skillet over med-high heat, drizzle EVOO and sauté onion, asparagus and bell peppers for about 4 minutes. Remove asparagus and bell peppers from pan; set aside.

In a medium mixing bowl, whisk eggs, herbs, salt and pepper. Add eggs to skillet over onions. Allow mixture to cook and set, lifting edges and allowing runny middle underneath. Arrange tomato slices, asparagus and bell pepper on top of eggs while they are still soft.

Sprinkle with cheese and set under broiler for 2-3 minutes. Cut into wedges and serve.

Variations: Add crumbled sausage, chopped steamed broccoli or goat cheese.

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