Baked Asparagus, Pepper and Zucchini Frittata
Baby it’s hot out there! Not that I’m complaining—I actually love it, but I thought that with all the steaminess, we’d start off the week with something nice and light and summery like this Baked Asparagus, Pepper and Zucchini Frittata. Welcome to warm weather eating my friends!!
This easy frittata would be lovely served for even your fanciest brunches but I really love it as a simple but satisfying dinner entree. We do so love our eggs—you’d all probably laugh to see how many nights it’s just fried eggs and salad for dinner around here so it’s nice to sometimes kick it up a notch and make a more special, but still not too exerting, eggy dish.
Especially when it’s this delicious!
And so bright and cheerful!
And versatile!
Here I’m using asparagus, yellow peppers and zucchini, but you could honestly swap in any seasonal veggies you have on hand—your imagination (and veggie bin) are the only limits!
Every bite is full of veggies and the eggy custard bakes up fluffy and light with just the right amount of cheesiness from the Parm you sprinkle on right before baking.
You can totally make this early in the day and then just serve it room temp or reheat right before you’re ready to serve. Add a nice green cool salad for a stress-free summer meal that’s guaranteed to make you feel good (and leave room for dessert!) Happy Monday!
Baked Asparagus, Pepper and Zucchini Frittata
Makes about 10 servings
Prep Time: 20 minutes; Bake Time: 35-40 minutes
Ingredients
2 pounds asparagus (try to get them on the thinnish side), trimmed and cut on the diagonal to ¼-inch slices
2 large peppers (I used yellow), seeded and cut into thin strips
3 shallots, minced (you could also use 1 large red onion)
1 large zucchini, halved lengthwise and cut into half-moons
4 scallions, cut thinly
2 tablespoons unsalted butter, plus a little extra for greasing the pan
10 large eggs
½ cup heavy cream (you could also use milk—it’ll just be a little less creamy)
Large handful of freshly chopped herbs (I used parsley and chives)
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup freshly grated Parmesan for sprinkling on top
The Recipe
1. Preheat oven to 350ºF and grease a 9x13-inch baking dish. Set aside.
2. Heat the 2 tablespoons of butter in a large, heavyweight skillet and cook the asparagus, peppers and shallots together over medium-low heat, until the asparagus and peppers are tender but not mushy—about 10-12 minutes, stirring often.
3. Meanwhile in a large bowl, whisk the eggs, cream, herbs, salt and pepper together. When the veggies are cooked, stir them into the egg mixture, along with the zucchini and scallions and then pour the entire thing into the prepared baking dish. Smooth the top so the veggies are evenly distributed and then sprinkle the Parmesan cheese across the top.
4. Bake for 35-40 minutes until the top is golden and the frittata is set. Let sit a few minutes to allow for neater slices and serve. You can definitely make this earlier in the day and serve at room temperature. Store leftovers in an airtight container in the fridge for a few days and reheat in the microwave.
Enjoy!
Note: Recipe adapted from an old issue of Gourmet Magazine. I tinkered with ingredients, proportions and techniques to simplify things.
