• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Burnt Apple
  • Recipe Index
  • Desserts
  • Main Dishes
  • Breakfast
  • Gluten Free
  • Copycat Recipes
  • ABOUT
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Desserts
  • Main Dishes
  • Breakfast
  • Gluten Free
  • Copycat Recipes
  • ABOUT
×

Asparagus Red Pepper Frittata

April 9, 2014 by burntapple 2 Comments

This delicious asparagus and red pepper frittata is filled with parmesan and pepperjack cheese, quinoa, and topped with basil. 

I am really not a big frittata person. The word is too fancy. And if the word is too fancy than it usually means that I will somehow screw up the recipe when I make it. That and it's kind of like the word quinoa. For the longest time I pronounced it "qwin-o-ah." People at the stores looked at me funny. I finally figured out it was "keen-wa."

Yes, frittata was too fancy of a word. So was quinoa. But this recipe has them both.

quinoa frittata

But when asparagus went on sale the same week that red bell peppers did it was kind of hard NOT to make this recipe. It was the best lunch ever.

Of course, you can have it for dessert, use it as a fancy schmancy breakfast, or have it as lunch like I did.

Print
Asparagus Red Pepper Frittata

Ingredients

  • 12 asparagus spears bottoms trimmed off
  • 1 tbsp oil
  • 12 eggs
  • ¾ cup milk
  • ½ cup fresh grated Pamesan cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 6 cups cooked quinoa (2 cups uncooked)
  • 1 large red bell pepper, diced
  • ½ tablespoon chopped fresh basil
  • ½ cup pepper jack cheese, shredded

Instructions

  1. Preheat oven to 400 degrees. On a baking sheet place the asparagus spears. Lightly drizzle spears with oil. Bake at 400 degrees for 10-12 minutes or until asparagus is tender. Set aside.
  2. In a large bowl, stir together the eggs, milk, Parmesan cheese, salt, pepper, quinoa and red bell peppers.
  3. Lightly grease a large skillet pan. Pour the egg mixture into the skillet. Heat on medium heat covered for 10-15 minutes until egg is soft set. Arrange the asparagus on top, sprinkle with basil and pepper jack cheese.
  4. Remove pan from the heat and place under the oven broiler for 2-3 minutes until eggs are set. Remove from oven, let stand for five minutes, then cut into wedges to serve.
3.1
https://burntapple.com/asparagus-red-pepper-frittata/

 

Receive Five Free Bonus Recipes When You Sign Up!

* indicates required
Previous Post: « Secret Spy Activity
Next Post: Our Light's Out Routine »

Reader Interactions

Comments

  1. Miz Helen

    April 14, 2014 at 1:18 pm

    I love the Asparagus and Red Pepper combination for your Frittata, it looks delicious. Thank you so much for sharing with Full Plate Thursday and have a very special week.
    Come Back Soon!
    Miz Helen

    Reply
  2. T'onna Peters (Navy Wifey Peters)

    April 20, 2014 at 3:24 pm

    Looks yummy! I love asparagus! Thanks for sharing at Submarine Sunday!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Connect With Me

About Me

Food allergies aren’t convenient but cooking for them should be! Our meals are 10 ingredients or less, ready in under 30 min and budget friendly! We even make over some of your restaurant and meal favorites to taste just like you remember them! Meals for paleo, vegan, gluten free, dairy free, FODMAP diets and more!

Don't Miss Out!

Sign up to get the latest news, tips, tricks and recipes! 

Receive BONUS five copycat restaurant favorite recipes when you sign up! 

Thank you!

Your favorite restaurant copycat recipes will be in your inbox shortly! 

.

keto desserts

Latest Posts

Copyright © 2021 Burnt Apple on the Foodie Pro Theme