Baked Asparagus Frittata

By LoriCaputo

Ingredients

• 2 lbs. thin asparagus
• 2 large yellow bell peppers
• 3 shallots
• 1 medium zucchini
• 3 scallions
• 1 tbs. butter
• 10 eggs
• ½ cup heavy cream
• 3 tbs. chopped parsley
• 1 ½ tsp. salt
• ¼ tsp. pepper

Preparation

Step 1

Preheat oven to 350 degrees, butter a 13 x 9 inch baking dish. Trim the asparagus diagonally and cut into ¼ inch wide slices. Cut bell peppers into ¼ inch wide strips and mince the shallots. Halve the zucchini lengthwise and diagonally cut both the zucchini and scallions into thin slices. In a large pan of boiling salted water, blanch the asparagus 1 minute, then place into a bowl of ice water. Drain asparagus and pat dry.

Cook the pepper and shallots in the butter over low heat, about 10 minutes, until the peppers softened. Whisk together the eggs, cream, parsley, salt, and pepper. Stir in the asparagus, pepper mix, zucchini, and scallions. Pour mixture into a baking dish and bake until golden and set, about 35 minutes. Cool.