A roasted asparagus red pepper frittata that is baked in the oven. Perfect for a summer lunch or a picnic.
This asparagus pepper frittata is colourful as well as tasty. The roasted asparagus and sweet roasted red pepper add a depth of flavour that balances each other. I used two gratin dishes to bake these as a change from using the frying pan. As well as looking pretty, it was nice to have my own mini frittata rather than cutting a quarter from a frying pan.
My first attempt with this asparagus pepper frittata was cooked in a frying pan but I was not happy with the outcome. Annoyed with myself that I could not cook a basic frittata I reached for the wine and reviewed my work. I had lightly boiled the asparagus and used ready roasted peppers. On paper this should have been a tasty dish but it was lacking a little something. The feta I added didn’t really lift the dish either.
With the wine finished, I finished sobbing, dried my eyes and moved onto my second attempt. This time I roasted both the asparagus and red pepper together. As I removed them from the oven I was more confident about the frittata. Roasting brings out a better flavour of the asparagus and the smells were tempting. The Feta cheese was out and I brought in grated Parmesan for the frittata.
Asparagus Red Pepper Frittata
I had been going through my cupboards and found two gratin dishes which I thought would be cute for a frittata. I added some garlic and spring onions to the vegetables and voila! The second frittata was just perfect. Firm, tasty and colourful. It made a great lunch along with some salad and tasty coleslaw. The size is just perfect for one person and makes a great lunch as well as a delicious picnic dish.
- 1 bunch asparagus
- 1 red pepper
- 4 eggs
- 2 tablespoons cream
- 2 tablespoons Parmesan cheese grated
- 2 cloves garlic, peeled & chopped
- 2 spring onions chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 200C/400F degrees.
Cut the asparagus to fit the baking dishes.
Cut the peppers in half and remove the seeds and core.
Toss both the asparagus and peppers in one tablespoon of the olive oil.
Place on a baking tray and roast for 25-30 minutes.
When roasted, remove from the tin and allow to slightly cool before handling.
Remove the skin from the pepper and chop the pepper into small squares.
Heat the remaining olive oil in a frying pan and gently cook the garlic for 3-4 minutes until slightly golden.
Add the chopped spring onions and cook for a further 2 minutes.
Beat the eggs, add the Parmesan cheese, cream and season with the salt and pepper.
Lightly butter the baking dishes.
Arrange the asparagus, red pepper, onion and garlic mixture in the baking dish.
Pour the egg mixture over the vegetables.
Bake in the oven at 180C/375F degrees for 25-30 minutes until the frittata is firm.
Makes 2 frittatas
Nutritional Info per frittata – 356 Calories, 30g Fat, 16g Protein, 9g Total Carbs, 3g Fibre, 6g Net Carbs