Asparagus, Zucchini, and Yellow Pepper Frittata with Fontina

Packed full of colorful vegetables, this fresh flavored, low-cal baked egg dish is perfect to serve for brunch, or anytime of the day.

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1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
30 mins
Bake:
35 mins 350°F
Stand:
10 mins
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Asparagus, Zucchini, and Yellow Pepper Frittata with Fontina

Ingredients
1 1/2
pounds fresh asparagus or two 9- or 10-ounce packages frozen cut asparagus
1
medium yellow sweet pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1/3
cup chopped onion (1 small)
1
small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1 cup)
10
eggs, lightly beaten
1
cup half-and-half, light cream, or milk
2
tablespoons snipped fresh Italian (flat-leaf) parsley
1 1/4
teaspoons salt
1/4
teaspoon ground black pepper
1/2
cup shredded Fontina cheese (2 ounces)

Directions

  1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
  2. If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut asparagus into 1-inch pieces.
  3. In a saucepan bring about 1 inch of water to boiling. Add asparagus, sweet pepper strips, and onion. Return just to boiling; reduce heat slightly. Boil, covered, about 1 minute or until crisp-tender. Drain well; set aside a few asparagus tips for garnish. Spread the asparagus-pepper mixture evenly in prepared baking dish. Layer with zucchini slices.
  4. In a large bowl combine eggs, half-and-half, parsley, salt, and black pepper. Pour over vegetables in baking dish. Sprinkle with cheese. Bake about 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Garnish with the reserved asparagus tips.

Nutrition Facts

(Asparagus, Zucchini, and Yellow Pepper Frittata with Fontina)
    Per serving:
  • 186 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 253 mg chol.,
  • 541 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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