Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Save Recipe Print
Total:
30 min
Prep:
5 min
Cook:
25 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Frittata

Recipe courtesy of Alton Brown

Frittata

Recipe courtesy of Ree Drummond

Roasted Asparagus

Recipe courtesy of Ina Garten

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Breakfast Frittata Squares

Recipe courtesy of Food Network

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Spinach and Feta Frittata

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword