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Asparagus and Red Pepper Frittata

This Italian version of a crustless quiche is perfect for a spring brunch or dinner served with a green salad.

2 tbsp (25 mL) olive oil 12 oz (375 g) Ontario Asparagus, trimmed and cut in 1-inch (2.5 cm) pieces Half Ontario Greenhouse Sweet Red Pepper, chopped 1 Ontario Onion, chopped 1 clove garlic, minced 8 eggs 1/4 cup (50 mL) milk or light cream 1/4 tsp (1 mL) each: salt and pepper 3/4 cup (175 mL) shredded Ontario Provolone Cheese 1/4 cup (50 mL) chopped fresh basil 1/4 cup (50 mL) grated Ontario Parmesan Cheese

In large skillet, heat oil over medium-high heat. Add asparagus, red pepper, onion and garlic; stir-fry until softened, about 5 minutes. Place in greased 9-inch (23 cm) pie plate or quiche dish. Beat together eggs, milk, salt and pepper; stir in provolone cheese and basil. Pour over vegetables; sprinkle with Parmesan cheese. Bake in 350ºF (180ºC) oven for 35 to 40 minutes or until centre set. Let stand for 5 minutes before serving in wedges.