Preheat oven to 375 degrees.
Blanch asparagus in boiling water over high heat until just tender; about two minutes. Drain and rinse with cold water and set aside. Sauté the onions in a large black skillet with a little oil and when translucent, add the red peppers and sauté a few minutes. Add dried herbs and sauté gently.
In a medium-sized bowl, put all of the eggs and beat with a hand-whip. Add half of the cheese and salt and pepper. Add chopped herbs and then, slightly cooled onions and vegetables. Stir well.
Add a tablespoon of butter or olive oil to skillet if necessary. Over medium heat, pour eggs and vegetables into the hot skillet. Add asparagus and peppers to decorate and sprinkle with the remaining Parmesan cheese. After cooking a few minutes, put into a hot oven to complete the cooking, until slightly puffy. Use the broiler judiciously to brown the top if you like. Let cool/rest about five minutes before cutting. Good served warm or at room temperature and may be used as little squares or diamond hors d’oeuvres.
Alternative cooking method: Pour into hot skillet, lifting the cooked edges of the egg to permit the uncooked eggs to flow underneath. Cook about 8 minutes and then place a similar-sized pan on top and “flip” the frittata to cook on the bottom. With this system, add parmesan after filliping and bake in oven one minute to melt the cheese.
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