Another episode, another recipe!
Peppers and Asparagus Frittata (4 servings)
- 2 quarts boiling water
- 1 pound thin asparagus
- 1 cup sliced onions
- 1/2 pound red peppers
- 8 eggs
- salt and pepper to taste
- 1 tspn oil
- 4 scallions, thinly sliced
- 1/4 cup chopped parsley
- 4 oz cream cheese, cubed