Farm Boy shared with us this Asparagus, Zucchini, and Bell Pepper Frittata, a fresh and satisfying dish that highlights seasonal vegetables and creamy cheeses. Easy to prepare and full of flavour, it works just as well for brunch as it does for a simple weeknight meal.
Asparagus, Zucchini, and Bell Pepper Frittata
Prep Time: 10 min
Cook Time: 20 min
Serves: 6
Ingredients:
- 2 Tbsp extra virgin olive oil
- ½ cup thinly sliced red onion
- 10 stalks asparagus
- ½ red or orange bell pepper seeded and diced
- 1 small zucchini trimmed, halved, and sliced
- 6 large Farm Boy™ Omega 3 Eggs
- 1 pack Farm Boy™ Original Goat’s Milk Cheese crumbled
- ¼ cup grated Parmigiano Reggiano cheese
- ¼ cup milk or whipping cream
- ½ tsp salt, or more to taste
- ¼ tsp ground black pepper
- 2 Tbsp chopped chives or dill sprigs for garnish
Directions:
- Preheat oven to 375°F.
- Trim asparagus and slice into ¼” pieces, leaving tips whole.
- In a 9” oven-proof skillet, heat olive oil over medium heat. Add red onion and cook until soft and starting to brown, about 5 minutes. Add asparagus, bell peppers, and zucchini and cook until vegetables are tender, another 5 minutes.
- Meanwhile, in a medium bowl, whisk Farm Boy™ Omega 3 Eggs and milk or cream until completely combined. Add Farm Boy™ Original Goat’s Milk Cheese, Parmigiano Reggiano, salt, and pepper and mix to distribute evenly.
- When vegetables are tender, pour eggs into skillet and stir gently to make sure everything is evenly distributed.
- Transfer skillet to the oven and bake for 20 minutes, or until eggs are set.
- Let stand for 10 minutes, then slice and serve, garnished with chives or dill.
