Bell Pepper, Asparagus and Green Bean Frittata

Adapted from The Moosewood Restaurant Celebrates by Mollie Katzen


6 large eggs

1/2 cup Ricotta Cheese

2 tablespoons water

1 ½ tablespoons chopped fresh parsley

1 ½ tablespoons chopped fresh marjoram

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup asparagus pieces ( ½ inch pieces)*

1 cup green bean pieces ( ½ inch pieces)*

2 teaspoons olive oil

1 large red or yellow bell pepper , cut into ¼ inch pieces (or ½ of each for even more color)

½ cup sliced scallions

1/3 cup freshly grated parmesan cheese

*About ½ pound of asparagus trimmed and chopped will yield 1 cup, same for green beans


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, whisk together the eggs, ricotta, water, parsley, marjoram, salt and black pepper. Set aside.
  3. Blanch the asparagus and green beans by placing them in boiling water. Cover with a top for 2 minutes, then drain and rinse with cold water. Set aside.
  4. Heat oil in a 10-inch cast iron pan on medium high, and sauté the bell peppers until just tender, about 7 minutes. Add the scallions and cook another minute. Stir in the asparagus and green beans. Take off the heat.
  5. Pour the egg mixture over the vegetables, and sprinkle the parmesan cheese on top. Bake for 30 minutes, or until set. You can tell it's set by shaking the pan. It should hold together and no longer "jiggle." Let cool for a few minutes before serving.

Note: If you don't have a cast iron skillet, do step 4 in a skillet, then transfer to an oiled 9-inch baking dish.

Find the original recipe at The Daily Dietribe