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A serving of Asparagus Frittata with Roasted Peppers & Dill

Asparagus Frittata with Roasted Peppers & Dill

A light and flavorful casserole that is layered with vegetables, cheese, eggs & herbs.
Baked until puffy with a creamy-like texture – a meal in itself!
Asparagus Frittata with Roasted Peppers & Dill
Asparagus Frittata with Roasted Peppers & Dill – I’m loving the whole asparagus spears on top – dramatic!   
A serving of Asparagus Frittata with Roasted Peppers & Dill
A serving of Asparagus Frittata filled with Roasted Red & Yellow Peppers, Garlic Scapes, Aged Cheddar & Dill
A light dish – with a very creamy consistency with beautiful layers & color contrasts.
Serve as a meal with a seasonal salad – for lunch – for brunch – for breakfast !
Reheats well, although exceptional right out of the oven!

The Italian word frittata derives from friggere and roughly means “fried”.

I am calling this casserole recipe a “frittata” although it resembles more is a crustless quiche. A Frittata – the eggs and mix-ins are first cooked in a skillet until almost set, then placed in the oven or broiler.
Ingredients for Asparagus Frittata with Roasted Peppers & Dill
Ingredients for Asparagus Frittata with Roasted Peppers & Dill

I use Pasture Raised Eggs for their exceptional flavor and orange hued yolks.

I like whole milk – gives a nice custardy-texture… no heavy cream necessary!

Garlic Scapes are in season now (they are are the shoots that grow out of the ground from hard-neck varieties of garlic shoots of spring garlic) ~ find at your local Farmers’ Market (or substitute scallions or even leeks.) Available late Spring – early Summer.

I roast my own Red & Yellow Roasted Peppers – I prefer the flavor over jarred with preservatives.

I love this aged cheddar from Trader Joes – or use your favorite!

The Method:
  • Peel asparagus stalks if fat (I did)
  • Steam asparagus save 5 nice ones for the top – roast red & yellow peppers (I prefer rather than jarred.)
  • Sauté chopped veggies with garlic scapes (or scallions) with chopped garlic
  • Add the veggies to the bottom of a casserole
  • Top with the egg mixture
  • Top with grated cheese
  • Bake for 15 minutes and add the 5 asparagus spears – they will not sink!
  • Bake until puffed, cooked through and browned around the edges
Freshly picked asparagus from Scott's Yankee Farmer, East Lyme, CT
Freshly picked asparagus from Scott’s Yankee Farmer, East Lyme, CT.  Freshly grown  ~ you’ll find in long lengths!
Freshly picked asparagus from Scott's Yankee Farmer, East Lyme, CT
Freshly picked asparagus bundles from Scott’s Yankee Farmer, East Lyme, CT
Asparagus Frittata: Cook the veggies until with garlic salt & pepper
Cook the veggies until with garlic, salt & pepper
Asparagus Frittata: All the veggies are added to the baking pan - then eggs and grated cheese
All the veggies are added to the baking pan – then eggs and grated cheese
Asparagus Frittata: Close-up - vegetables for the frittata
Close-up – vegetables for the frittata
Asparagus Frittata out of the oven - beautifully puffed
Asparagus Frittata out of the oven – beautifully risen
Asparagus Frittata out of the oven - beautifully puffed
Asparagus Frittata out of the oven – light and fluffy with lightly browned edges 
Serving a portion of the asparagus frittata with a seasonal salad
Serving a portion of the frittata with a seasonal salad

Enjoy this frittata – naturally gluten free too!
Karen

Asparagus Frittata with Roasted Peppers & Dill

Asparagus Frittata with Roasted Peppers & Dill

A light and flavorful casserole that is layered with vegetables, cheese, eggs & herbs. Baked until puffy with a creamy-like texture - a meal in itself! 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
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Ingredients

The Egg Mixture:

  • 14 large eggs I use pasture raised
  • 1 cup whole milk
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper

The Vegetable-Cheese Filling:

  • 1 teaspoon extra virgin olive oil
  • 1 pound fresh asparagus fibrous ends snapped off
  • 1/2 cup roasted red peppers* large dice, I make my own see recipe
  • 1/2 cup roasted yellow peppers* large dice
  • 1/2 cup garlic scapes coarsely chopped (can use scallions)
  • 1/4 teaspoon sea salt
  • 1 big pinch freshly cracked black pepper
  • 2 cups aged cheddar coarsely grated
  • 3 tablespoons fresh dill coarsely chopped

Instructions

  • Prepare the vegetables: Peel the asparagus if they are fat - about bottom halves (I did). Wash them well and steam for 3 minutes until bight green, yet still firm. Place in cool water to stop from cooking further.
    Save 5 asparagus spears for the topping; slice the rest into 1/4 inch lengths.
  • Add evoo to a ten inch stick proof skillet. Raise heat to medium-low, add the sliced asparagus, red & yellow roasted peppers, garlic scapes and garlic. Sauté for 3 minutes until all is flavorful and garlic is soft. Sprinkle with 1/4 teaspoon salt and a big pinch of pepper - sir in, remove from heat.

Finishing & Baking the Frittata:

  • Preheat the oven to 400 degrees.
  • In a large bowl whisk all Egg Mixture Ingredients until well mixed.
  • Coat your baking dish with some butter (can use oil.) Add the vegetables on the bottom. Pour the egg mixture over. Add the grated cheese in an even layer. Top with fresh dill.
  • Bake the frittata for 15 minutes (set your timer!) Carefully open the oven door and place the reserved asparagus spears decoratively on top. They should not sink - the frittata will be partially baked!
  • Continue to bake for 15 - 20 minutes more until well puffed, golden brown around the edges, and you see no raw egg. Feel gently with your fingers for all around firmness. Turn off oven, open oven door. Take out in 5 minutes to a cooling rack.
  • Delicious right out of the oven... reheats very well, and can freeze any extra as well. Can add extra fresh dill to the top if desired.

Notes

To Roasted Peppers: I prefer freshly roasted to jarred! Roast peppers directly over a gas flame, tuning with tongs until blackened all over. Place in a papper bag until well cooled; remove charred skin, rinse quickly, seed and chop. 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Breakfast, brunch, main meal
CUISINE: American, French
KEYWORDS: asparagus frittata, crustless quiche, frittata
Nutrition Facts
Asparagus Frittata with Roasted Peppers & Dill
Amount per Serving
Calories
296
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
357
mg
119
%
Sodium
 
662
mg
29
%
Potassium
 
339
mg
10
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
21
g
42
%
Vitamin A
 
1323
IU
26
%
Vitamin C
 
28
mg
34
%
Calcium
 
327
mg
33
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

A serving of Asparagus Frittata with Roasted Peppers & Dill

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