REC: BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
2 pounds thin asparagus
2 large yellow bell peppers
1 medium zucchini
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell
peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini
lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of
boiling salted water blanch asparagus 1 minute and drain in a colander.
Immediately transfer asparagus to ice water to stop cooking. Drain
asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over
moderately low heat, stirring occasionally, until peppers are softened,
about 10 minutes. In a large bowl whisk together eggs, cream, parsley,
salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and
scallions. Pour custard into baking dish and bake in middle of oven
until golden and set, about 35 minutes. Cool frittata on a rack.
Frittata may be made 1 day ahead and chilled, covered. Bring frittata to
room temperature before serving. If desired, loosen frittata from edges
of pan and slide onto a platter.