Asparagus Frittata



  1. 1 lb asparagus
  2. 1 tablespoon olive oil
  3. 1 cup mushroom
  4. 12 cup red bell pepper
  5. 12 teaspoon sea salt
  6. 12 teaspoon red pepper flakes
  7. 12 cup basil leaves
  8. 7 eggs
  9. 12 cup cold water
  10. 14 cup parmesan cheese
  11. 12 teaspoon cooking spray


  1. Preheat the oven to 400 degrees F.
  2. Cut off the asparagus tips and microwave on high for one minute.
  3. Cut the asparagus stalks into one inch pieces.
  4. Dice the red bell pepper.
  5. Slice the mushrooms.
  6. Shred the basil leaves.
  7. In a medium bowl, whisk the eggs and cold water together.
  8. Coat a large oven-proof pan with cooking spray, and then heat the olive oil over medium heat.
  9. Add the asparagus stalks, mushrooms, and peppers and saute for two to three minutes.
  10. Sprinkle the salt, red pepper flakes, and basil over the vegetables.
  11. Add the egg mixture to the vegetables.
  12. Sprinkle half the cheese over the frittata.
  13. Arrange the asparagus tips over the frittata.
  14. Sprinkle the remainder of the cheese over the frittata.
  15. Cook on the stove top for an additional 8-10 minutes.
  16. Place in oven and cook another 5-10 minutes until golden.
  17. Slice into wedge pieces and serve hot.