Asparagus Frittata with Red Bell Peppers

Recipe courtesy of California Asparagus Commission.

Recipe Ingredients:

1 pound California asparagus, trimmed and blanched, salt, as needed
1 red bell pepper, julienned
1/2 cup onion, chopped
2 tablespoons olive oil
8 large eggs, beaten
2 tablespoons Italian (flat-leaf) parsley, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 ounces feta cheese, crumbled (about 1 cup)
1 1/2 tablespoons butter, softened
Lemon wedges sprigs of Italian parsley for garnish

Cooking Directions:

1. Reserve 6 asparagus spears. Cut remaining asparagus at an angle into 1-inch pieces, reserve.
2. Sauté bell pepper in 2 tablespoons olive oil until soft, but not browned, about 7 minutes. Stir in onion and reserved asparagus pieces; sauté for 1 minute. With a slotted spoon remove vegetables to drain on paper toweling, reserve.
3. Whisk chopped parsley, salt and pepper into beaten eggs. Stir in cheese and reserved sautéed vegetables.
4. Coat the inside of a heavy, non-stick 12-inch frying pan (with a cover) with softened butter. Pour egg mixture into pan. Bake in a preheated 350°F (175°C) oven, covered, until eggs are just firm, about 35 minutes. Remove cover; bake until top is lightly browned, about 10 minutes.
5. Loosen the frittata, then cover pan with a large, warmed serving platter. Flip frying pan over onto platter. Cut frittata into 6 wedges; garnish each with 1 reserved asparagus spear. Divide wedges among 6 serving plates, then put a lemon wedge and a sprig of parsley on each plate.

Makes 6 servings.

Tip: Use a cheese planer or a potato peeler to shave cheese paper thin.

Nutritional Information Per Serving (1/6 of recipe): Calories: 270; Calories From Fat: 180; Total Fat: 20g; Saturated Fat: 8g; Cholesterol: 380mg; Total Carbs: 6g; Fiber: 1g; Protein: 15g; Sodium: 480mg.

Recipe and photograph courtesy of California Asparagus Commission.