BRUNCH TIME - Frittata with roasted peppers and asparagus

I just love brunch. This is another recipe inspired by Bobby Flay's "Brunch at Bobby's". I added some potato and asparagus, feel free to substitute any vegetables you like. A frittata is an egg dish that starts on the oven, but then finishes off baking in the oven. Be careful to handle the skillet as it gets really hot...

I served the frittata with a roasted tomato sauce and fresh sour cream that I mixed with some chives. The tangy taste of the tomatoes and the coldness of the sour cream are a good addition.

Ingredients:

• 1 tablespoon olive oil
• 1/2 bunch fresh asparagus - cut into 3 inch pieces
• 1/2 cup roasted red peppers - sliced
• 3 spring onions - sliced
• 1 cooked potato - sliced
• 1 cup cheese (pepper jack, smoked gruyere or parmesan) - grated
• 1/3 cup feta cheese - cubed
• 1 tablespoon fresh thyme - chopped
• 6-9 eggs
• 2 tablespoons sour cream
• 2 tablespoons cream cheese
• salt, pepper

• Optional: Sour cream mixed with fresh chives

Roasted Tomato Sauce:

• olive oil
• 1 pint cherry tomatoes - cut in halves
• 2 cloves garlic
• salt
• fresh basil

Preparation:

1. Preheat the oven to 450 degree Fahrenheit.
2. In a skillet, heat the oil and add green onion, roasted pepper and asparagus. Sauté until tender (3-5min). Add the cooked potato, season with salt and pepper, and let fry for a few more minutes, till it gets slightly crispy.
3. In a bowl, whisk together the eggs, cheese, feta cheese, sour cream, cream cheese and thyme. Add salt and pepper. 
4. Pour the egg-cheese mixture over the vegetables in the skillet. You can give the mixture a quick stir so that the vegetables are evenly spread out and do not only stick to the bottom of the frittata. Cook till the eggs begin to set slightly, about 5 minutes, you can notice it when the sides get solid.
5. Place the skillet in the oven and bake for 10-15 minutes till eggs are completely set and are lightly browned and fluffy.
6. Remove from oven and carefully slide frittata onto a cutting board and cut into wedges. Sprinkle with parsley. 
7. Serve with tomato sauce and sour cream (mix some chives into the sour cream). 

Tomato Sauce:

Heat oil in a small pan, add the tomatoes, minced garlic and salt. Cook for about 2-3 minutes until tomatoes are slightly burst and soft. Add basil and remove from heat.