Arrow Created with Sketch. Back to The Recipes Italian Frittata with Asparagus Meals Protein-Packed Better Desk Lunches np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. 0/5 - 0 Ratings PRINT Page 1 Created with Sketch. Prep Time 5-10 minutes Cook Time 20-25 minutes Serving Yield 4 servings Inspired by the fresh flavors and picturesque farmlands of Italy, this frittata is quick enough for an average weekday, but impressive enough for a weekend of guest hosting. Each slice is a gorgeous display of asparagus, zucchini, and tomato. Serve with a green garden salad and a loaf of sourdough from your favorite bakery for a picture perfect breakfast, lunch, or dinner! By: Belinda Randell, The Organic Cook Ingredients 1 small brown onion, diced finely 2 garlic cloves, ground to a paste 1 small red capsicum, sliced very finely 1 bunch asparagus, tough ends of stalk removed 1 small zucchini, sliced into half moons 1/2 bunch parsley, washed and picked Salt and freshly ground black pepper, to taste 1 large tomato, chopped roughly 1 tablespoon tomato paste 3 tablespoons organic extra virgin olive oil 8 Pete and Gerry’s Organic Eggs 1 small tub (about 15 ounces) ricotta 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon each whole black peppercorns and coarse sea salt Directions Step 1 Grind the coriander seeds, cumin seeds, whole black peppercorns, and coarse sea salt in a mortar and pestle. Set aside. Step 2 Fill a saucepan almost to the top with water and bring to a boil. Blanch asparagus in boiling water for 2 minutes, then remove and place in a bowl of cold water to stop the cooking. Gently slice the asparagus spears in half lengthwise. Step 3 In a large skillet on medium-low, heat olive oil and add onions and garlic. Sauté until translucent. Step 4 Add red capsicum, asparagus, tomato paste, tomato, and zucchini to the skillet. Cook, stirring occasionally, for 5 minutes. Step 5 In a medium bowl, whisk the eggs and season with salt and pepper. Step 6 Add the parsley to the egg mixture, then slowly pour into the skillet with the heat still on medium-low. Step 7 Using a spoon, place dots of ricotta on top of egg mixture. Step 8 When the base of the frittata is cooked, sprinkle the ground spice mix and an extra splash of olive oil over the top and place the skillet under a broiler. Let cook, watching closely, until top of the frittata is golden and no longer runny, about 5 minutes. Remove from oven, slice, and serve warm. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Vickie Evans May 10, 2019 BREAKFAST Reply Page 1 Created with Sketch.