Ingredients
Serves 12 as part of a brunch menu
Step 1
Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Step 2
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.
Step 3
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.
Step 4
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.
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Reviews (134)
Back to TopI've been making this recipe for Easter for the past 20 years!! It really needs to bake for an additional 10 minutes or so and I always sprinkle grated parmesan on the top before placing in the oven. It can be a little bland but keep in mind this dish is not meant as the "main" course but rather compliments other dishes such as honey-baked ham, smoked salmon or crab cakes :)
Anonymous
Bloomfield Hills, MI
4/5/2021
Loved this recipe. I cooked it on 375 and an extra 10 minutes. Just loved it ew
kitkat245
New York
2/23/2017
A lot of prep work and the result is very bland, even Frank's hot sauce doesn't change the tastelessness.
cricketkris
Boston
1/16/2017
I recently made this for my book club's brunch, and it was a real hit. BUT, I did make some changes as I thought it needed a bit more zip. I used 1/2 yellow and 1/2 red pepper for colour. I added 3 Tablespoons of chopped fresh basil to the eggs, and sprinkled 3/4 cup crumbled feta on the frittata. Finally, I topped it with about 1 1/2 cups of grated Asiago.
mcbn
Toronto, Ontario
9/21/2015
I've made many frittatas and I think of them as "clean out the frig" ... Like soup, pizza ... what I'm referring to is the versatility of these dishes. But, most important is that you can prepare this dish the day before, bring it to room temp, and bake per recipe. Changes I made are extensive so I will not rate. We eat low fat so, if interested, subbed cream with 1/4 cup each FF milk and sour cream. Enjoy!
dherron
Grand Rapids, MI
3/14/2014
This was so good! I served it for mother's day brunch and there was barely any leftover. I modified it slightly based on what I had in the house--I used only 1/2 lb asparagus, only 1 pepper (red, not yellow), 1 onion instead of shallots, and half and half instead of cream. And I added 1/2 lb of sliced mushrooms and 8 ramps. And finally I mixed in 4 oz of crumbled feta cheese to the egg mixture. I skipped the step of blanching the asparagus and just added it to the pepper/onion mixture for a few min, and I sauteed the zucchini, ramps and mushrooms as well. I found 10 eggs was plenty, but I was using farmers market eggs so they may have been bigger than normal. The frittata looked great and slid right out of the pyrex. I will for sure be making this again. We are big quiche fans and I thought we'd miss the crust but it was just as good!
Anonymous
New York
5/13/2013
Served at Easter brunch. Very favorable reviews. Made recipe without modification, and found that as is it was a nice mix of textures and flavors. It doesn't need cheese to stand on its own, but it could be a nice addition if you felt the need to add your own touch.
grubbla
Minneapolis
4/1/2012
I served this along with Hell's Kitchen's Bison sausage. Yum! Will make again. I don't give many four fork ratings. Has to be over the top.
Kodymom
3/9/2012
Really great brunch dish. Took the tip from another reviewer and just added the asparagus to the pepper mixture about 1/2 way through the cooking time. Consistency came out right so I don't think you need to bother with the blanching step. I also used red instead of yellow peppers (it's what I had) and instead of shallots & scallions, added a thinly sliced leek to the peppers. Added some freshly grated asiago to the egg mixture and sprinkled a little bit on top as well. Great recipe, will definitely make again!
sgreenspan74
Chicago, IL
2/28/2011
This is a staple brunch recipe in our home bc my husband does not eat cheese and it's hard to find egg dishes without cheese. It takes a little prep work but it gets rave reviews all the time.
Anonymous
Atlanta, GA
10/10/2010
I made this for a bbq dinner, for a vegetarian friend, and it was great- everyone had some. I couldn't get yellow bells, so I used red, didn't have as much asparagus as it called for, but the colors and flavors were great. The ratio of veggies to egg were right on, and I think you could successfully make a lot of variations in ingredients.
Anonymous
Sonoma county, CA
6/29/2010
I've made this frittata with milk (probably 2%, which is what I usually have on hand). Soy milk should be fine. I'm not sure almond milk would work, flavor-wise.
Anonymous
Forest Hills, NY
5/8/2010
Has anyone made this frittata with soy or almond milk instead of heavy cream?
Anonymous
4/1/2010
I didn't bother to blanch the asparagus, just sauteed everything in a pan first. I added a red onion and a bunch of halved grape tomatoes and combined the still hot vegetables with the egg mixture so nothing would sink to the bottom. I sprinkled on some crumbled goat cheese just over the top just before baking. People loved it at my sister's baby shower.
Anonymous
new rochelle, ny
3/2/2010
I made this last night for dinner, and it was quite good. I have to admit I made a fontina-based cheese sauce to go with it, and it seriously kicked it up a notch. Yum.
accmplce
Oshawa, ON
6/11/2009
