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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
Author: Karen Sheer a zest for life
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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.