Asparagus, Zucchini, and Yellow Pepper Frittata |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Packed full of colorful vegetables, this Asparagus, Zucchini, and Yellow Pepper Frittata is a fresh-flavored, low-cal baked egg dish perfect to serve for brunch - or anytime of the day. Ingredients:
1 1/2 lbs fresh asparagus (or two 9-10 ounce packages frozen cut asparagus) |
1 medium yellow sweet pepper, cut into 1/4-inch strips |
1/3 cup chopped onion |
1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup) |
10 slightly beaten eggs |
1 cup half-and-half (milk or fat free evaporated milk) |
1 tablespoon snipped fresh italian parsley |
1 tablespoon snipped fresh basil |
1 1/4 teaspoons salt |
1/4-1/2 teaspoon ground black pepper |
Directions:
1. Butter a 2-quart rectangular baking dish; set aside.
2. If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
3. In a saucepan, bring about 1 inch water to boiling.
4. Add asparagus, pepper strips, and onion; bring just to boiling.
5. Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
6. Drain well, reserving some asparagus tips for garnish.
7. Spread asparagus-pepper mixture evenly in baking dish.
8. Layer zucchini slices over.
9. Combine eggs, half-and-half, parsley, basil, salt, and pepper.
10. Pour over vegetables in baking dish.
11. Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
12. Let stand 10 minutes before serving.
13. Garnish each serving with asparagus tips, if desired.
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