I love breakfast and brunch, especially this Roasted Asparagus and Pepper Frittata. Last weekend was Mother’s Day. I know… I know… I’m just a dog mom but I get spoiled, too. 🙂 We tried to go out to brunch (just the two humans) and we should have known better to make a reservation. It was packed everywhere, so we ended up at Costco. ha ha ha We got a bunch of shrimp, scallop, steak, pepper and asparagus. We grilled them and ate the seafood with Thai Seafood Sauce. I ended up with a bunch of leftover veggies so I made this Roasted Asparagus and Pepper Frittata the next day. I love frittatas because you can just throw any leftovers into it and it’s so simple. If you don’t have leftovers, you can roast the veggies or cook them in the pan.
If you’ve never had a frittata, it’s an egg-based Italian dish similar to an omelet, crustless quiche or scrambled eggs, you can add any ingredients such as meats, cheeses or vegetables. Fun fact: the word frittata is Italian and roughly translates to “fried”.
I have a few other frittata and casserole recipes on www.letscooksomefood.com if you want to check them out. Here are the links: Oven Omelet, Mini Italian Frittatas, Sausage and Goat Cheese Egg Casserole and Goat Cheese and Red Pepper Frittata.
Let’s cook some food!
Chop your leftover veggies into small pieces.
If you don’t have any leftovers, start with roasting them on a baking sheet with some salt, pepper and olive oil for 20-25 minutes in the oven at 400 °F. In addition to asparagus and peppers, I like roasting some garlic, too. Roasted garlic is so awesome.
Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
In an ovenproof skillet, melt the butter and stir in the veggies over medium heat. They’re all cooked so you just need to mix them in.
Pour the egg mixture over the vegetables and cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes.
Meanwhile, turn on your oven broiler to high.
Sprinkle the Gruyere cheese over the top.
Broil until the top is golden brown, about 3 minutes.
Let it sit in the skillet for about 10 minutes before cutting it into wedges.
Mmmmm…. doesn’t it look good?
Hope you give this Roasted Asparagus and Pepper Frittata a try, the recipe card is below. Enjoy!
- 3 peppers (red, yellow and orange)
- 1 bunch of medium sized asparagus (about 1 lb.)
- 5 garlic cloves, peeled
- 10 eggs
- ½ cup half and half
- ¼ cup fresh grated Parmesan cheese
- ½ cup fresh grated Gruyere cheese
- 1 tablespoon unsalted butter
- salt
- pepper
- olive oil
- Preheat the oven to 400 °F. Roast all the veggies and garlic on a baking sheet with some salt, pepper and olive oil for 20-25 minutes. Chop them into small pieces.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper
- In an ovenproof skillet, melt the butter and stir in the veggies over medium heat. They're all cooked so you just need to mix them in. Pour the egg mixture over the vegetables and cook until the eggs are mostly set but the center is still a little runny, 10 to 15 minutes.
- Meanwhile, turn on your oven broiler to high.
- Sprinkle the Gruyere cheese over the top and broil until the top is golden brown, about 3 minutes.
- Let it sit in the skillet for about 10 minutes before cutting it into wedges.
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