Recipe provided by Chef Crusco Catering in Austin, TX
Ingredients
- 4 tbsps. EVOO
- 1 Red Onion – sliced thin
- 2 Red/Yellow Bell Peppers – sliced thin
- 15 Asparagus – sliced into 3/4 inch pieces
- 10 Cherry Tomato – cleaned and left whole
- 2 Heads corn – shucked and kernels only
- 4 garlic cloves – sliced thin
- 3 cups – Fresh Arugula
- Seas Salt & Fresh Ground Pepper
- 8 Eggs – scrambled with 1/2 cup Milk
- 6 tbsps. Pecorino Romano Cheese
Directions
- Preheat the oven to 400 degrees. Prepare the onions, peppers and asparagus. Set aside. Clean the tomato’s, prep the corn and garlic. Set aside.
- Place EVOO in a large non-stick sauté pan on high heat. Add onions and peppers. Season with salt/pepper. Cook 2-3 minutes until colored and then add asparagus. Cook another minute or two. Add tomato and corn. Season with salt/pepper and cook another 2-3 minutes. Finally add garlic and Arugula. Cook another minute or two until the arugula starts to wilt.
- Reduce heat to med-low and add the scrambled egg mixture. Move the vegetables around so the eggs cover all the vegetables in the saute pan. Cook for 1-2 minutes until the eggs start to set.
- Sprinkle half of the Pecorino all over and place into the pre-heated oven. Cook for 15-20 minutes or until golden in color. Remove from the oven and allow to cool for 6-8 minutes.
- Run a spatula around the edges of the pan and shake until the entire frittata releases from the pan. Move onto a plate, sprinkle with more Pecorino Romano cheese and serve. Enjoy!
