4 teaspoons olive oil
½ lb. fresh asparagus spears, trimmed and cut into 1 inch piece
1 small red bell pepper, sliced
8 eggs, lightly beaten
1 tablespoon fresh basil, chopped
¼ teaspoon salt
Heat 2 teaspoons of oil in a skillet over medium high heat. Add asparagus and bell pepper; cook 3-5 minutes, until crisp-tender. Remove from heat and place veggie in a bowl. Stir eggs, basil and salt in with veggies. Add remaining 2 teaspoons of oil to the same skillet and then the egg mix. Cook over medium heat for 5 minutes or until bottom is golden and top is set. Lift edges occasionally to allow uncooked egg to flow to bottom of skillet. Place a plate on top of skillet and turn over; slide frittata back into skillet brown side up and cook until bottom is golden brown. Turn back onto serving plate and cut into wedges.