Recipes

Ingredients

• 2 teaspoons Flannerys Certified Organic Olive Oil
• 1 red bell pepper, cored and seeded, sliced to quarter-inch pieces
• 8 medium or 4 large mushrooms, sliced thin
• 2 cups green asparagus, tough ends trimmed away, sliced diagonally in 2cm to 3cm pieces
• ½ small onion, peeled and diced
• 4 large eggs, partially beaten
• ½ teaspoon salt
• ½ cup shredded parmesan cheese
• ½ cup shredded ricotta

Preparation

• In a large ovenproof frying pan, heat the olive oil over medium-high heat.
• Add the onions and salt to the oil and stir now and then for 3 minutes or until the onions soften.
• Put in the asparagus, red pepper, and mushrooms and reduce the heat to medium-low. Cover the pan and cook for 8 minutes. The asparagus will be slightly tender and not sad and wilted.
• Mix the eggs.
• Preheat the oven broiler.
• Pour the eggs over the vegetables and let them cook for 2 minutes. They will be partially set, but runny on the top.
• Scatter the ricotta and parmesan cheese across the eggs and put the pan into the oven to broil. The cheese should melt and brown slightly in 3 or 4 minutes time.
• Use good heat-repellent oven mitts to remove the pan from the oven.
• Slide the frittata on the serving plate and cut into slices like those for pie.
• Perfect to serve with some fresh mixed salad and delicious crusty bread on the side.
• This frittata is also good cold which makes a great picnic dish as well and is a perfect breakfast meal.