Asparagus and Bell Pepper Frittata


  • 1 teaspoon olive oil
  • ½ onion diced
  • 2 clove garlic minced
  • 1 small red bell pepper diced
  • ½ pound asparagus trimmed and cut into 1 inch pieces
  • 6 eggs
  • ¼ cup Parmigianino reggiano grated
  • ¼ cup heavy cream (optional)
  • Salt and Pepper to taste


    Preheat oven to 400 degrees.

    Heat oil in 8-10 inch oven proof pan.

    Sauté onions until they are tender.

    Add the garlic.

    Add the asparagus and bell pepper, cook until just tender (about 4 minutes).

    Mix the eggs, cream, salt and pepper.

    Add eggs to the pan and cook until the bottom of eggs are almost set (about 2-4 minutes).

    Sprinkle the cheese on top.

    Place the pan in the oven, cook until eggs are set and the cheese is melted and browned.

    Take frittata out of oven let cool to slightly warm or room temperature. Can be served as is or with side items such as fruit, hash browns, or even a small salad.
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