Ingredients:
- 2 tbsp extra-virgin olive oil
- 1 red pepper, sliced
- 1 onion, sliced
- asparagus spears
- 6 eggs, beaten
- 2 tbsp butter
- salt and pepper
Preheat the oven to 400 degrees. On a baking sheet, place the pepper, onion and asparagus, drizzle with olive oil and season with a little Kosher salt and fresh cracked black pepper. Place in the oven for 10 minutes, or until the vegetables are tender. Once cooled, chop the vegetables into bite-sized pieces. Turn off the oven and preheat the broiler.
Heat a 10-inch nonstick skillet over medium heat. Add the olive oil, and once hot, add the vegetables and pour in the eggs. Stir it a few times and cover with a lid. Allow to cook for a few minutes, until the bottom is set, but still a little runny on top.
Place the skillet under the broiler to allow the top to cook. This will take a few minutes. Once it is set on top, remove from your oven. Remember to use a potholder as the handle will be hot. Then cut the frittata into wedges like a pie.
