From the Garden II
Alie Kruse-Kolk
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Baked Asparagus and Yellow Pepper Frittata

“The Germans are crazy about asparagus, which shows their good sense.”
~ Jane Grigson, "Book of European Cookery"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Asparagus
Raichle, Ulla Mayer
Buy this Art Print at AllPosters.com

Baked Asparagus and Yellow Pepper Frittata
Gourmet April 1999

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
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 degrees F. and butter a 13 x 9 x 2-inch glass baking
dish (3-quart).
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.
Serves 12 as part of a brunch menu.
 

Index - Breakfast Recipe Archives
Yummy Muffin Recipes
Rites of Spring Index
Recipe Archives Index