to Prep & to Cook
Yields 1 (6 servings × 1)
Eggs are power packed with protein, and they are one of the world most versatile foods. This quick dish makes a great breakfast or brunch meal.
1/2 cup fresh grated parmersan cheese
1/2 cup shallots, chopped
1 tbsp butter
1/2 lb bacon strips, cooked and crumbled
4 oz goat cheese crumbled
2 tbsp extra virgin olive oil
8 large eggs
1 whole summer squash sliced lengthwise
1 whole red bell pepper thinly sliced lengthwise
1 lb thin asparagus
Bring a medium pot of salted water to a boil. Blanch the asparagus until crisp-tender (about 1 1/2 to 2 minutes). Drain asparagus and immediately plunge into an ice-water bath. Chill completely, remove asparagus from the ice water, and pat dry.
Heat olive oil in a skillet over medium heat and saute red peppers and squash until just soft (about three minutes). Remove from skillet and set aside.
Whisk together eggs, goat cheese, salt, and freshly ground black pepper. Stir in bacon.
In a 12-inch, nonstick, ovenproof skillet, heat butter over medium heat. Add shallots and saute until softened (about 3 minutes). Reduce the heat to low and pour the beaten egg mixture over the shallots. Cover and cook until the bottom and sides are set but not too brown (about 15 minutes).
Uncover the frittata and arrange asparagus spears and red peppers in an alternating pattern over the top of egg mixture. Bake frittata, uncovered, for about 13 minutes.
Remove from the oven and sprinkle the parmesan cheese over the top. Bake for an additional 2 minutes or until the cheese is melted and the eggs are cooked through. Allow frittata to rest for 3 to 5 minutes, before unmolding.
To remove the frittata from the skillet, run a heatproof rubber spatula around the edges of the frittata to loosen it from the pan. Gently slip the frittata from the skillet to a large plate or serving dish. Slice frittata into wedges and serve as a first course for your Sunday Brunch.
Recipe by Sue