Asparagus and red pepper frittata with fresh herbs and Manchego

Frittatas are one of the easiest egg dishes to make, except for maybe scrambling some eggs. Dice up some veggies, sauté them in a non-stick skillet with a little olive oil and butter, pour in some eggs seasoned with salt, pepper and fresh herbs if you like, let the edges set on the stove top then finish it under the broil. Piece of cake. The arugula and goat cheese frittata that I wrote about a couple weeks ago was a hit, so I thought I'd share another on of my frittatas.

For this past brunch, I made an Asparagus and Red Pepper Frittata with fresh herbs and Manchego cheese. I cut the asparagus into one inch pieces and blanched them for just a minute in boiling water then cooled them quickly in an ice bath to prevent them from over cooking. After draining, I added the asparagus pieces to the skillet with some chopped red pepper and freshly ground pepper. While the red pepper softened in the skillet, I seasoned one dozen beaten eggs with fresh parsley, chive, scallion and some shredded Manchego cheese. Once the red pepper had softened a bit, I added the egg mixture to the skillet and allowed the sides to just set before neatly placing slices of Manchego cheese on top and sliding the skillet under the broiler to finish. Another tasty frittata, another happy crowd.