California Asparagus Frittata With Red Bell Pepper and Feta Recipe
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Directions:
- Preheat the oven to 350ºF.
- To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
- Stir in 1 Tbs. salt.
- Add asparagus; arrange in one layer.
- Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
- Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
- To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
- To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
- In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
- Stir butter into pan.
- Stir in onion and reserved asparagus pieces; sauté for 1 minute.
- Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
- Bake on the middle rack of oven, covered, for 10 minutes.
- Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
- Let frittata rest 5 minutes.
- Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
- Protecting your hands with potholders, flip frying pan over onto platter.
- Alternatively, serve frittata in the pan,
- Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.85 Kcal (1000 kJ) | ||
| Calories from fat | 161.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.91g | 28% | |
|---|---|---|---|
| Cholesterol | 294.71mg | 98% | |
| Sodium | 319.21mg | 13% | |
| Potassium | 319.97mg | 7% | |
| Total Carbs | 7.03g | 2% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 14g | 28% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 7.6mg | 42% | |
| Calcium | 162.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 111.19 Kcal (466 kJ) | ||
| Calories from fat | 75.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 28% | |
|---|---|---|---|
| Cholesterol | 137.19mg | 98% | |
| Sodium | 148.6mg | 13% | |
| Potassium | 148.96mg | 7% | |
| Total Carbs | 3.27g | 2% | |
| Sugars | 1.58g | 14% | |
| Dietary Fiber | 1.03g | 9% | |
| Protein | 6.52g | 28% | |
| Vitamin C | 10.3mg | 37% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 3.5mg | 42% | |
| Calcium | 75.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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