Asparagus, Zucchini, And Yellow Pepper Frittata

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.