one last recipe for mother's day

​In building a rotation of breakfast egg dishes for my husband, I came across a recipe for a Baked Asparagus and Yellow Pepper Frittata from the April 1999 issue of Gourmet Magazine. This recipe seemed appropriate as it being spring and asparagus is now in season. Besides the asparagus, the frittata has yellow bell peppers, a zucchini and some fresh flat leaf parsley for brightness. There is a small amount of heavy cream, but with 10 eggs a little richness will go a long way. 

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​Hopefully by now, you know to prep all your ingredients before you start. It makes cooking so much smoother and ensures everything is at hand when starting to cook. After cutting your bell peppers, shallots, zucchini and shallots, you’ll need to blanch the asparagus. After blanching and shocking the asparagus (Shocking is a process of plunging your cooked veggies into ice water to stop the cooking process and it also helps to retain the vibrant color of the vegetable.) Once there preliminary steps are done, it’s time to start cooking the vegetables and prepping the eggs. The frittata will move along quickly. Also this frittata is baked in the oven, which reduces the hands on time. I did cut the recipe in half as I was serving it as our morning breakfast. Since I had to sauté the shallots and bell pepper, I decided to cook the frittata in my Green Pan® fry pan as it was capable of going into the oven. This worked out very well as it reduced the number pans to wash and it slipped out of the pan pretty easy.

The frittata was delicious; it had texture and variety of subtle flavors on the palate. This would be an easy, great addition to your Mother’s Day weekend brunch as it serves 12 when part of larger menu. Review the ingredients so that you’re ready to go this weekend. Enjoy!

I’m taking the rest of the week off so to speak. I’m babysitting my granddaughter for several days. This little one will be having fresh blueberry pancakes, stir-fry beef and broccoli and a dish of pasta with fresh tomato sauce (made with last season’s plum tomatoes and frozen) and meatballs. She’s livin’ the good life!