Festive Asparagus Frittata

Easter! A day of joy! A day of celebration! That’s why we have been planning a festive Easter Sunday brunch this year. And that’s why we have been experimenting with a number of fresh new ideas to make this an uplifting meal of praise and thanksgiving that will set the tone for the week ahead.

One of the new dishes we put together is a colorful asparagus fritatta. This starts with a tasty potato and onion crust that is filled with a mixture of eggs, cheese, and bacon bits, and then topped with fresh asparagus spears, strips of zucchini, and colorful peppers. To dress it up we garnished it with a couple of crisp bacon curls. We were very pleased with its appearance and we loved its combination of flavors. It is definitely now on our menu, and I am almost certain once it has made its debut in the convent on Easter Sunday it will return for many repeat performances in the days ahead — not only as a brunch or breakfast dish, but as a lovely spring lunch or light supper.

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Festive Asparagus Frittata
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
45minutes
PREP TIME
20minutes
READY IN
65minutes

Ingredients

Instructions

  1. Drizzle oil over the base of a 9 inch quiche dish, then spread with onions and top with potato slices.
  2. Cover dish with aluminum foil and bake for 30 minutes or until potato is tender.
  3. Steam asparagus until tender.
  4. Arrange asparagus spears and red pepper and zucchini strips like the spokes of a wheel onto top of potato, then pour over eggs and season with black pepper to taste.
  5. Scatter with Parmesan cheese. Bake uncovered for 15 minutes or until frittata is firm.

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