Roasted Asparagus And Red Pepper Frittata
Nothing says spring quite like fresh asparagus đ – those bright green stalks practically announce that the heavy winter season is officially behind us (woo-hoo!). This Roasted Asparagus and Red Pepper Frittata is light yet satisfying, packed with high-quality protein to support muscle health and steady energy, plus fiber-rich vegetables that bring color, antioxidants, and that springy flavor. Roasting the asparagus and sweet red peppers first deepens their natural sweetness, making every bite feel celebratory. Itâs the kind of easy, nourishing meal that works for dinner or brunch, as spring cooking should feel fresh, not complicated. đżđł
Equipment
- baking sheet, small sauté pan, 10-inch round baking dish
Ingredients
- 1 bunch of asparagus
- 1 red bell pepper
- 2 Tablespoons olive oil separated
- 2 cloves garlic peeled and chopped
- 2 scallions chopped
- 4 eggs
- 2 Tablespoons almond milk unsweetened, or milk of choice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- olive oil spritzer
- Optional: 1/2 cup low-fat mozzarella cheese (or desired cheese)
Instructions
- Preheat the oven to 375°F.
- Wash and trim the asparagus.
- Cut the peppers in half and remove the seeds and core.
- In a small bowl, toss both the asparagus and peppers in one tablespoon of the olive oil.
- Place on a baking tray and roast for 20-25 minutes.
- When roasted, remove from the tin and allow to slightly cool before handling.
- Chop the pepper into small squares.
- Chop the asparagus into bite-size pieces, leaving three longer for top of frittata.
- Heat the remaining olive oil in a sauté pan and gently cook the garlic for 3-4 minutes until slightly golden.
- Add the chopped scallions and continue to cook for another 2 minutes. Remove from heat.
- Beat the eggs, then add the milk and season with salt and pepper. *Mix in optional cheese, if using.
- Lightly coat a 10-inch round baking dish with the olive oil spritzer.
- Arrange the chopped asparagus, red pepper, scallions, and garlic mixture in the baking dish.
- Pour the egg mixture over the vegetables. Top with the three long asparagus.
- Bake in the oven at 375°F for 15-20 minutes or until the frittata is firm.
- Top with fresh herbs (optional) and serve.
- Optional topping: your favorite hot sauce
Notes
Any favorite vegetables will work in this satisfying dish.
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