Asparagus, Sweet Pepper, Leek and Feta Frittata – Recipe!

I know egg prices are soaring, however they are still pretty economical when compared to other grocery items like meat and seafood.  Creating a one-skillet egg dish like this Asparagus, Sweet Pepper, Leek, and Feta Frittata for breakfast, lunch or dinner is not only delicious, but easy to do and makes a complete meal.

Asparagus are abundant in most places right now, as well as leeks and sweet peppers.  Sautéing them together in a pan with some olive oil creates a tasty base for this frittata recipe and with the addition of eggs and feta cheese it’s one complete dish.  I love the flecks of vibrant colors from the vegetables that pop with the bright yellow eggs.  The feta cheese adds a mild saltiness that enhances the recipe and offers some fantastic contrasting flavors.

The entire skillet is done in less than 30 minutes, and with a little toast on the side — you’re pretty much done.  You can also serve this chilled from the refrigerator or serve it room temperature at parties or gatherings.  It’s also nice with some salsa spooned over top – that’s my California side coming out – I love a little heat.

Ingredients

8 large asparagus, ends trimmed and cut into thirds

1 large leek, washed and sliced into half moons

1 red bell pepper, diced

1/2 teaspoon dried dill or 1 teaspoon fresh dill

1/2 teaspoon onion powder

1/2 teaspoon salt

6 large eggs

1/4 cup milk

1/3 cup crumbled feta cheese

1/4 cup fresh parsley, optional

olive oil for cooking

(Serves 4-6)

To Prepare:

1. Preheat oven to 400 degrees.
2. In a non-stick skillet over medium heat, add 2 teaspoons olive oil.  Add asparagus, leeks, and bell peppers and sauté for 5 minutes.
3. Add dill, onion powder and salt and stir.  Cook for 1 minute.
4. Whisk eggs with milk and pour over top of vegetables.  Sprinkle top with feta cheese.  Place in oven and bake for 22-25 minutes.
5. Remove from oven and sprinkle top with parsley.  Enjoy!