HOME COOKING || Asparagus, Red Pepper and Parmesan Frittata Recipe
Thinking about what to eat can sometimes be one of the toughest decisions you make during the day. We’ve got just the solution for you — at least for the coming weekend — with this delicious and healthy frittata recipe by Top Chef Canada Judge Mijune Pak.
Mijune’s fascination and dedication to food started several years ago with her food blog, Follow Me Foodie, where she documented every dine-out experience she had in excruciating detail to share with her readers. As with many success stories, it wasn’t an overnight ordeal, and it took many years and tremendous effort to overcome every sliver of doubt that crossed her mind about whether she could make a career out of it.
Fast forward to today, Mijune is a mainstay on the judging panel of the renowned culinary TV show Top Chef Canada, where celebrated chefs from across the country compete against each other to produce mouth-watering dishes broadcasted on national television; this sounds like fun both for the viewers and for the participants!
Mijune has graciously shared this Asparagus, Red Pepper and Parmesan Frittata recipe that we think would make for a perfect weekend brunch. Wouldn’t you agree? Save this article so you can pull up the recipe easily whenever you are debating what to make for breakfast or lunch at home.
When you are preparing your meals, do you usually turn on the music or a podcast? We recommend that you check out the latest podcast episode of Pendulum’s Main Hustle, where we were lucky to grab some of Mijune’s time to share her wild ride over the past years building her personal brand and career in the culinary field. Now with an established and recognized brand, Mijune recalls the struggles and numerous times she wanted to call it quits. Listen to her motivational story on Spotify, Apple Podcasts, or wherever you listen to your podcasts!
Asparagus, Red Pepper and Parmesan Frittata
Ingredients:
2 tablespoons unsalted butter
1/4 cup half & half
1 pound thin spear asparagus, ends removed, spears cut diagonally in thirds
12 large eggs, whisked until just blended
4 mini sweet bell peppers, sliced
1 tablespoon fresh thyme
1 tablespoon fresh basil
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
Salt, to taste
Method:
1) Preheat the oven to 350 degrees Fahrenheit.
2) In a 12-inch cast iron skillet melt the butter and sauté asparagus and bell peppers for 3-4 minutes until half cooked. They will finish cooking in oven. Season with salt, to taste.
3) In a mixing bowl whisk all the eggs until whites and yolks are just blended. Add the half and half and half the cheeses. Mix until combined.
4) Add the fresh herbs to the vegetable mixture. Pour the egg mixture into the skillet.
5) Sprinkle the remaining cheeses on top.
6) Bake in the oven for 18-22 minutes or until edges are brown and eggs are thoroughly cooked, or until desired consistency. Salt to taste.
If you want to see where Mijune gets her cooking inspiration from, you’ll want to catch the latest episodes of Season 9 Top Chef Canada, now airing on Food Network. Join the contestants along their exciting journey to become Canada’s Top Chef!
