How to Make It
In a 10-inch, ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over moderately low heat, stirring a few times, until the onion is browned, about 10 minutes. Add the remaining 1 tablespoon of olive oil to the skillet along with the diced red bell pepper and cook until the pepper is softened, about 5 minutes. Remove the skillet from the heat and stir the chopped thyme, oregano and lemon zest into the onion and pepper mixture.
Preheat the broiler. In a medium bowl, whisk the eggs well. Whisk in the whole milk and 1/4 teaspoon of salt. Return the skillet to moderately low heat and stir in the shredded Asiago cheese. Pour in the beaten eggs and stir lightly to mix the vegetables and eggs. Season with black pepper, cover the skillet and cook until the eggs pull away from the side of the skillet, about 8 minutes.
Meanwhile, brush the cut sides of the baguette with olive oil and arrange on a cookie sheet, cut sides up. Broil the bread 6 inches from the heat for about 3 minutes, or until toasted.
Uncover the frittata and place under the broiler until just set and lightly browned, about 2 minutes.
Carefully slide the frittata onto a work surface and using a sharp knife, cut it into 4 pieces, each about same size as the bread slices (there will be some leftovers). Set the warm frittata pieces on the baguette toasts, sprinkle with the thyme leaves and serve.
One Serving 413 Calories, 22 gm Total Fat, 7.3 gm Saturated Fat, 34 gm Carbohydrates, 5 gm Fiber.