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Asparagus and Red Pepper Frittata

 Asparagus and Red Pepper Frittata
What tastier way to start a morning? This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. —Toni Donahue, Westerville, Ohio
6 ServingsPrep: 20 min. Cook: 25 min.


  • 12 fresh asparagus spears, trimmed
  • 1/2 teaspoon plus 3 tablespoons olive oil, divided
  • 10 eggs
  • 3 egg whites
  • 3/4 cup whole milk
  • 1/2 cup shredded Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 1/2 large sweet red pepper, julienned
  • 3 fresh basil leaves, thinly sliced
  • 1/2 cup shredded pepper Jack cheese


  • Place asparagus on an ungreased baking sheet; drizzle with 1/2
  • teaspoon oil. Bake at 400° for 10-12 minutes or until tender,
  • stirring once.
  • In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese,
  • salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in.
  • ovenproof skillet over medium heat. Add potatoes and press down
  • lightly. Cook, uncovered, for 6-7 minutes or until bottom is golden
  • brown. Drizzle with remaining oil; turn over.

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Asparagus and Red Pepper Frittata (continued)

Directions (continued)

  • Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or
  • until nearly set. Arrange asparagus and red pepper over top.
  • Sprinkle with basil and pepper Jack cheese.
  • Broil 3-4 in. from the heat for 2-3 minutes or until eggs are
  • completely set. Let stand for 5 minutes. Cut into wedges. Yield: 6
  • servings.
Nutritional Facts: 1 wedge equals 371 calories, 21 g fat (7 g saturated fat), 370 mg cholesterol, 692 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.