Organic Italian Frittata With Asparagus

• 1 yellow onion
• 2 garlic cloves
• 1 red capsicum
• 1 bunch asparagus
• 1/2 bunch parsley
• sea salt
• 1 tomatoes
• 1 tablespoon tomato paste
• 3 tablespoons Atlantic Organic Extra Virgin Olive Oil
• 8 Pete and Gerry's Organic Eggs
• 1 package ricotta
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seed
• 1/2 teaspoon black peppercorns

1. Grind the coriander seeds, cumin seeds, black pepper and sea salt in a mortar and pestle. Set aside.
2. Fill a saucepan with boiling hot water almost to the top and put in the asparagus. Blanch quickly for 2 minutes and remove and refresh with cold water. Gently slice the asparagus spears in half.
3. Heat the olive oil gently in a fry pan and add onions and garlic. Saute until translucent.
4. Add in the red capsicum, asparagus, tomato paste, tomato and zucchini. Stir for 5 minutes.
5. Whisk the eggs in a bowl and season with sea salt and pepper.
6. Add the parsley and then slowly pour into the fry pan coating the whole pan.
7. Using a tablespoon place dots of ricotta on top of egg mixture.
8. When the base is cooked, sprinkle the fresh spice mix and a splash of olive oil and put the fry pan under the grill for 5 minutes to cook the top of the frittata until golden.

yellow onion, garlic, red capsicum, asparagus, parsley, salt, tomatoes, tomato paste, olive oil, eggs, ricotta, coriander seeds, cumin, black peppercorns

Taken from www.yummly.com/recipe/Organic-Italian-Frittata-with-Asparagus-568584 (may not work)