California Asparagus Frittata With Red Bell Pepper and Feta Recipe

Directions:

1. Preheat the oven to 350ºF.
2. To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
3. Stir in 1 Tbs. salt.
4. Add asparagus; arrange in one layer.
5. Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
6. Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
7. To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
8. To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
9. 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.
10. Stir butter into pan.
11. Stir in onion and reserved asparagus pieces; sauté for 1 minute.
12. Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
13. Bake on the middle rack of oven, covered, for 10 minutes.
14. Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
15. Let frittata rest 5 minutes.
16. 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.
17. Protecting your hands with potholders, flip frying pan over onto platter.
18. Alternatively, serve frittata in the pan,
19. Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.