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: 6 large eggs; 3 new potatoes, scrubbed and cut into ¼-in/6-mm dice; 1 red bell pepper, seeded, deribbed, and cut into ¼-in/6-mm dice; 1 bunch asparagus, tough woody ends snapped off (see “It’s that easy”), cut into 1-in/2.5-cm pieces; 2 tbsp milk or water; Salt and Freshly ground black pepper; 1 small yellow onion, finely diced; 2 tbsp unsalted butter; Pinch of cayenne pepper; Pinch of freshly grated nutmeg; 6 oz/170 g Gruyère cheese, shredded

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

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-

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Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère

Ingredients

Method

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