Recipe
Asparagus, Zucchini, And Yellow Pepper Frittata Recipe
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- 1 tbsp snipped fresh Italian parsley .
- 1 medium yellow sweet pepper, cut into 1/4-inch strips .
- 1 1/2 lbs fresh asparagus (or two 9-10 oz packages frozen cut asparagus) .
- 1 tbsp snipped fresh basil .
- 1 1/4 tsps salt .
- 1/3 c sliced onions .
- 1/4-1/2 tsp ground black pepper .
- 1 c half-and-half (milk or fat free evaporated milk) .
- 1 small zucchini, halved lengthwise & sliced 1/4 inch thick (about 1 c)
Directions
- Step #1 Butter a 2-quart rectangular baking dish; set aside.
- Step #2 If using fresh asparagus, snap off & discard woody bases, scrape off scales, if desired & cut into 1-inch pieces.
- Step #3 In a saucepan, bring about 1 inch water to boiling.
- Step #4 Add asparagus, pepper strips, & onion; bring just to boiling.
- Step #5 Reduce heat slightly; cover & boil about 1 min or until crisp-tender.
- Step #6 Drain well, reserving some asparagus tips for garnish.
- Step #7 Spread asparagus-pepper mixture evenly in baking dish.
- Step #8 Layer zucchini slices over.
- Step #9 Combine eggs, basil, half-and-half, salt, parsley, & pepper.
- Step #10 Pour over vegetables in baking dish.
- Step #11 Bake, uncovered, in a 350 degree F oven about 35 mins or until a knife inserted near center comes out clean.
- Step #12 Let stand 10 mins before serving.
- Step #13 Garnish each serving with asparagus tips, if desired.
- Enjoy the Asparagus, Zucchini, & Yellow Pepper Frittata recipe
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