Peppers and Asparagus Frittata Recipe

Name: Peppers and Asparagus Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts boiling salted water; 1 pound thin asparagus; 1/2 pound red and green peppers, thinly sliced; 6 eggs; Black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 8 scallions, white and 2/3rds green part, thinly sliced; 1/4 cup packed chopped fresh Italian parsley; 1/2 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

1
Snap off thick ends of asparagus.
2
Cut into 1/2-inch pieces.
3
Blanch in salted water until bright green.
4
Drain and refresh under cold water.
5
Drain thoroughly.
6
Preheat oven to 475 degrees F. Beat eggs with fork and season with salt and pepper.
7
In large nonstick pan, heat oil and butter together over medium heat.
8
Add the scallions.
9
Stir and cook until wilted.
10
Reduce heat to low and add asparagus.
11
Cover skillet and cook 10 minutes until asparagus is tender.
12
Season with salt and pepper.
13
Add peppers and chopped parsley to skillet and toss well.
14
Spread evenly over bottom.
15
Pour in egg mixture.
16
Eggs should cover vegetables.
17
Increase heat to medium.
18
Cover and cook until crust forms underneath, about 2 to 3 minutes.
19
Sprinkle with grated cheese.
20
Transfer to oven and bake uncovered, until firm, 5 to 7 minutes.
21
Remove from oven.
22
Let stand for 5 minutes.
23
Cut and serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 quarts boiling salted water, 1 pound thin asparagus, 1/2 pound red and green peppers, thinly sliced, 6 eggs, and more.

Yes, Peppers and Asparagus Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppers and Asparagus Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions