Roasted Asparagus Red Pepper Frittata

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.

Roasted Asparagus Red Pepper Frittata

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Course: Lunch

Servings: 2 People

Author: Angela Coleby

Ingredients

• 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

Instructions

• 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.
  

Notes

Makes 2 frittatas

Nutritional Info per frittata – 356 Calories, 30g Fat, 16g Protein, 9g Total Carbs, 3g Fibre, 6g Net Carbs

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