This recipe may be reproduced with the following credit:
SILVIA BIANCO (http://www.chefsilvia.com)

FRITTATA: AN OPEN-FACED ITALIAN OMELET
With asparagus and roasted red peppers

Makes four - six servings

12 eggs
1 tablespoon butter and ¼ cup olive oil
1 clove fresh garlic, chopped fine
1/2 cup slivered sun dried tomatoes
1 lb fresh, par-boiled asparagus, cut into 1 inch pieces
½ cup roasted red pepper filets
1/2 cup diced (medium) mozzarella cheese
½ cup diced American or other favorite cheese
¼ cup fresh chopped parsley
Salt and pepper to taste

In a 10” non-stick, oven-safe skillet (no plastic handles that could melt!)
• Set your oven on 400 degrees
• Beat eggs until fluffy and add salt and pepper.
• Place the pan over medium low heat with a bit of oil, enough to cover the bottom of the skillet.
• Add the garlic and cook for about 30 seconds.
• Add the sun dried tomatoes, the asparagus and the pepper and saute for another 30 seconds
• Add the beaten eggs and cook for three or four more minutes, moving your plastic spatula around the rim of the pan allowing the uncooked egg to run to the sides and bottom of the pan.
• When the bottom of the frittata is firm but the top is still runny, add the cheese and herbs.
• Put the pan in the oven and cook for approximately 6-8 minutes or until the top of the frittata is firm and golden brown.
• Cool, cut and wrap into individual pieces. Serve with an herb mayo (optional)

Hint: Use a 7” skillet for single-serving frittatas or a 10-12” skillet for multiple servings. It is best to use a smaller, nonstick pan for a frittata (than you would for an omelet) in order to get a thicker result (like deep dish pizza). The thickness however will depend on the number of eggs used and the size of the pan.