Italian Frittata with Asparagus

Inspired by the fresh flavors and picturesque farmlands of Italy, this frittata is quick enough for an average weekday, but impressive enough for a weekend of guest hosting. Each slice is a gorgeous display of asparagus, zucchini, and tomato. Serve with a green garden salad and a loaf of sourdough from your favorite bakery for a picture perfect breakfast, lunch, or dinner!

Directions

1. Grind the coriander seeds, cumin seeds, whole black peppercorns, and coarse sea salt in a mortar and pestle. Set aside.
2. Fill a saucepan almost to the top with water and bring to a boil. Blanch asparagus in boiling water for 2 minutes, then remove and place in a bowl of cold water to stop the cooking. Gently slice the asparagus spears in half lengthwise.
3. In a large skillet on medium-low, heat olive oil and add onions and garlic. Sauté until translucent.
4. Add red pepper, asparagus, tomato paste, tomato, and zucchini to the skillet. Cook, stirring occasionally, for 5 minutes.
5. In a medium bowl, whisk the eggs and season with salt and pepper.
6. Add the parsley to the egg mixture, then slowly pour into the skillet with the heat still on medium-low.
7. Using a spoon, place dots of ricotta on top of egg mixture.
8. When the base of the frittata is cooked, sprinkle the ground spice mix and an extra splash of olive oil over the top and place the skillet under a broiler. Let cook, watching closely, until top of the frittata is golden and no longer runny, about 5 minutes. Remove from oven, slice, and serve warm.