0 recipes from contoocook and beyond


2 lbs. thin asparagus
2 large yellow bell peppers
3 shallots
l med. zucchini
3 scallions
l tbsps. butter
l0 large eggs
l/2 cup heavy cream
3 tbsps. fresh parsley
l-l/2 tsp. salt
l/4tsp. pepper
Heat oven 350 and butter l3x9″ pan. Trim asparagus and diagonally cut into l/4″ slices. Cut peppers into l/4″ strips and minced shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices. Have ready a bowl of ice and cold water. In large saucepan of boiling salted watrer blanch asparagus l min. and drain in a collander. Mmmediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry. In large skillet cook bell peppers and shallots in butter over mod low heat stirring occaisonally until peppers are softened about l0 mins. In a large bowl whisk together eggs, cream, parsley, s&p. Stir in asparagus, bell pepper mix, zucchini and scallions. Pour custard into baking dish and bake in middle of oven until golden adn set about 35 mins. Cool frittate on a rack. Frittate may be made l day ahead and chilled ocovered. Bring fitate to room temp. before serving. If desired loosen frittate from edges of pan and slice onto a platter. Serves l2 Gourmet May l999

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter