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1
In a 10-inch, ovenproof nonstick skillet, heat 1 tablespoon of the olive oil.
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2
Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over moderately low heat, stirring a few times, until the onion is browned, about 10 minutes.
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3
Add the remaining 1 tablespoon of olive oil to the skillet along with the diced red bell pepper and cook until the pepper is softened, about 5 minutes.
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4
Remove the skillet from the heat and stir the chopped thyme, oregano and lemon zest into the onion and pepper mixture.
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5
Preheat the broiler.
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6
In a medium bowl, whisk the eggs well.
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7
Whisk in the whole milk and 1/4 teaspoon of salt.
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8
Return the skillet to moderately low heat and stir in the shredded Asiago cheese.
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9
Pour in the beaten eggs and stir lightly to mix the vegetables and eggs.
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10
Season with black pepper, cover the skillet and cook until the eggs pull away from the side of the skillet, about 8 minutes.
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11
Meanwhile, brush the cut sides of the baguette with olive oil and arrange on a cookie sheet, cut sides up.
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12
Broil the bread 6 inches from the heat for about 3 minutes, or until toasted.
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13
Uncover the frittata and place under the broiler until just set and lightly browned, about 2 minutes.
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14
Carefully slide the frittata onto a work surface and using a sharp knife, cut it into 4 pieces, each about same size as the bread slices (there will be some leftovers).
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15
Set the warm frittata pieces on the baguette toasts, sprinkle with the thyme leaves and serve.
