Serves 8-12
10 large eggs
1/2 cup heavy cream
3 Tbs. chopped fresh flat-leafed parsley leaves
1 1/2 tsp. salt
1/4 tsp. freshly ground blackpepper
2 lbs. thin asparagus,blanched and drained
2 large red bell peppers,roasted and cut into strips
3 shallots, minced
3 scallions, chopped
1 Tbs. unsalted butter

Preheat oven to 350 degrees and butter a 13 by 9 by 2-inch glass baking dish (3 quart). In a large bowl whisk together eggs, cream, parsley, salt and pepper. Stir in asparagus, bell pepper, shallot and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made one day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.
(Louise Fiszer)