Roasted Asparagus Red Pepper Frittata

Course: Lunch
Servings: 2 People
Author: Angela Coleby
Print Recipe


  • 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