Total:
30 min
Active:
5 min
Yield:
6 servings

Ingredients

Directions

Snap off thick ends of asparagus. Cut into 1/2-inch pieces. Blanch in salted water until bright green. Drain and refresh under cold water. Drain thoroughly. Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper. In large nonstick pan, heat oil and butter together over medium heat. Add the scallions. Stir and cook until wilted. Reduce heat to low and add asparagus. Cover skillet and cook 10 minutes until asparagus is tender. Season with salt and pepper.

Add peppers and chopped parsley to skillet and toss well. Spread evenly over bottom. Pour in egg mixture. Eggs should cover vegetables. Increase heat to medium. Cover and cook until crust forms underneath, about 2 to 3 minutes. Sprinkle with grated cheese. Transfer to oven and bake uncovered, until firm, 5 to 7 minutes. Remove from oven. Let stand for 5 minutes. Cut and serve.

IDEAS YOU'LL LOVE

Asparagus and Spinach Frittata

Recipe courtesy of Katie Lee

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Frittata

Recipe courtesy of Alton Brown

Roasted Asparagus

Recipe courtesy of Alton Brown

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Giada De Laurentiis

Sausage, Peppers and Onions

Recipe courtesy of Giada De Laurentiis

Spaghetti Frittata

Recipe courtesy of Ellie Krieger

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking