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Ingredients
| frozen asparagus: 10 oz |
| sweet yellow peppers: 1 whole pepper |
| frozen chopped onions: 1/3 cup |
| baby zucchini: 1 whole zucchini |
| eggs: 10 |
| half and half cream: 1 cup |
| parsley: 2 tsp |
| salt: 1 1/4 tsp |
| black pepper: 1/2 tsp |
Asparagus, Zucchini, and Yellow Pepper Frittata
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
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. Makes 8 servings.