Spring Frittata

Serves 10-12

I have made this for Easter brunch a few times. You can try different cheeses, throw some ham in there, roast the asparagus, top with tomatoes, whatever variations sound good to you. You can make it ahead, too.

ingredients

2 lbs thin asparagus
2 large yellow (or red) peppers
3 shallots
1/2 package of sliced mushroom, cremini or baby bella
3 scallions
1 tablespoon unsalted butter
12 eggs
1/2 cup half and half (or milk)
3 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 package feta

directions

1
Preheat oven to 350 and butter a 13 x 9 x 2-in glass baking dish.
2
Trim asparagus and cut diagonally into 1/4-in-wide slices. Cut peppers into 1/4-in-wide strips and mince shallots. Diagonally cut scallions.
3
In a large saucepan of boiling salted water, blanch asparagus 1 minute and drain in a colander. Immediately transfer to ice water to stop cooking. Drain and pat dry.
4
In a large skillet, cook pepper, mushrooms and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 1 minutes.
5
In a large bowl, whisk together eggs, half and half, parsley, salt and pepper. Stir in asparagus, bell pepper mixture, and scallions. Pour custard unto a baking dish and bake until golden set, about 35 minutes.
6
Serve warm.