Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère

Name: Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 2
Ingredients: 1 small yellow onion, finely diced; Pinch of freshly grated nutmeg; 2 tbsp milk or water; Salt and Freshly ground black pepper; 1 bunch asparagus, tough woody ends snapped off (see “It’s that easy”), cut into 1-in/2.5-cm pieces; 6 oz/170 g Gruyère cheese, shredded; 1 red bell pepper, seeded, deribbed, and cut into ¼-in/6-mm dice; 6 large eggs; 3 new potatoes, scrubbed and cut into ¼-in/6-mm dice; Pinch of cayenne pepper; 2 tbsp unsalted butter

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

This frittata is special because of all the lovely green asparagus, chunks of sweet red pepper, and tender potato, making this dish a perfect springtime dinner option. My take on the frittata: lots of veggies on the inside with just enough egg to bind it all together. And cheese, of course. We couldn’t forget the cheese.

Ingredients

6 large eggs
2 tbsp milk or water
Salt and Freshly ground black pepper

Dinner
Spring
Gluten-free
Breakfast
Vegetarian

Method

Preheat the broiler with the rack in the second position from the top.
In a medium bowl, whisk together the eggs, milk, ½ tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
In a 12-in/30.5-