Asparagus Frittata with Gruyere Cheese and Red Bell Pepper

2 tablespoons extra virgin olive oil
1 large onion, diced
1 pound asparagus, cut in 1 1/2-inch pieces
1 red bell pepper, diced
18 eggs, slightly beaten
1 cup fat free milk
1 cup fresh bread crumbs
salt and pepper to taste
8 ounces Gruyere cheese, shredded

Heat oven to 400 degrees. Heat a 12-inch nonstick skillet over medium high heat.

Add olive oil and onion and cook until translucent, about three minutes. Reduce heat to medium and add asparagus and red pepper, stirring just until incorporated.

While onions are cooking, lightly beat the eggs with the milk and bread crumbs in a large mixing bowl and season with salt and pepper. Pour into skillet and stir lightly to mix with the other ingredients. Cook until bottom is set, about two minutes. Sprinkle with shredded Gruyere and transfer to oven.

Bake until top is golden and eggs are firm, about 35 to 40 minutes.

Servings: 12
Source: Midwest Dairy Association