How to Make a Garden Frittata

This vegetarian meal can be turned into a meat-eater's delight with the addition of some fresh pancetta. Serves six big appetites - for breakfast, lunch or dinner.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 1/2 tbsp. olive (not virgin) oil
• 1 small white onions - peeled and thinly sliced
• 3/4 tsp. salt
• 6 eggs
• cooking pots
• 1 bunch baby asparagus
• 8 crimini (brown) mushrooms - stems removed and thinly sliced
• 1/3 c. freshly grated Parmesan cheeses
• 1 tbsp. freshly chopped Italian parsleys
• measuring spoons
• cutting boards
• 1/2 tsp. white pepper
• wire whisks
• 4 small red potatoes - washed and thinly sliced
• skillets
• cheese graters
• measuring cups
• chef's knives
• 1 sm. red bell peppers - stemmed, seeded and thinly sliced
• Chef's Knives
• Cheese Graters
• Chef's Knives
• Cooking Pots
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Skillets
• Wire Whisks
• Measuring cups
• Skillets
• 2 1/2 tbsp. olive (not virgin) oil
• 1 sm. red bell peppers - stemmed, seeded and thinly sliced
• 1 small white onions - peeled and thinly sliced
• 1 bunch baby asparagus
• 1/3 c. freshly grated Parmesan cheeses
• 3/4 tsp. salt
• 8 crimini (brown) mushrooms - stems removed and thinly sliced
• 6 eggs
• 1/2 tsp. white pepper
• 1 tbsp. freshly chopped Italian parsleys
• 4 small red potatoes - washed and thinly sliced

1. Preheat the oven to 425 degrees F.

2. Beat the eggs together with the salt, pepper and 2 tbsp. water. Heat the oil and onion in a large skillet over medium heat.

3. Trim the asparagus by cutting the stems about 2 inches below the tips. Discard the stems.

4. Blanch the asparagus in salted, boiling water until almost cooked and then drain.

5. Cook the onion for 4 minutes or until it is translucent. Add the mushrooms and cook until they soften and their moisture has evaporated.

6. Remove the mushrooms and onion to a plate. Return the pan to the heat and add the eggs.

7. Stir the eggs frequently until they just start to set, about 3 minutes. Add the mushroom and onion mixture, bell pepper, asparagus and potatoes.

8. Sprinkle the cheese over the top and bake for 10 to 12 minutes. To test for doneness, stick the tip of a knife into the center; it should come out clean.

9. Remove from the oven and slide the frittata out of the skillet onto a cutting board. Cut into six pieces and serve with the parsley sprinkled on top.

Tips & Warnings

• Fritattas can be served cold or at room temperature; you can even take them on picnics.

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