Asparagus Zucchini Pepper Frittata
From lincolntoot 17 years ago
- 35 minutes to make
- Serves 8
I found this recipe on another site and just had to share. Delicious and pretty on the plate.
Ingredients
- 1-1/2 pounds fresh asparagus or two 9-ounce or 10-ounce packages frozen cut asparagus shopping list
- 1 medium yellow sweet pepper, cut into 1/4-inch strips shopping list
- 1/3 cup chopped onion shopping list
- 1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup) shopping list
- 10 slightly beaten eggs shopping list
- 1 cup half-and-half, light cream, or milk shopping list
- 2 tablespoons snipped fresh Italian parsley shopping list
- 1-1/4 teaspoons salt shopping list
- 1/4 to 1/2 teaspoon ground black pepper shopping list
How to make it
- Butter a 2-quart rectangular baking dish; set aside.
- If using fresh asparagus, snap off and discard woody bases. Scrape off scales, if desired. Cut into 1-inch pieces.
- In a saucepan, bring about 1 inch water to boiling.
- Add asparagus, pepper strips, and onion; bring just to boiling. Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
- Drain well, reserving some asparagus tips for garnish.
- Spread asparagus-pepper mixture evenly in baking dish.
- Layer zucchini slices over.
- Combine eggs, half-and-half, parsley, salt, and pepper.
- Pour over vegetables in baking dish.
- Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
- Let stand 10 minutes before serving.
- Garnish each serving with asparagus tips, if desired.
The Rating
Reviewed by 10 people-
What a really great flavor combo. This I have to try. Thanks for the post. RJ
elgourmand
in Apia loved it
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Now this sounds devine
tinadc
in Cape Town loved it
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wow, this looks so beautiful!
juels
in Clayton loved it
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