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.


  • 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


  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.

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