Popular in Recipes

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.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Reviews (0)

5.0 by 4 people

Rate This!

  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 35 mins 350°F
  • Stand: 10 mins

Asparagus, Zucchini, and Yellow Pepper Frittata with Fontina

Reviews (0)

5.0 by 4 people

Rate This!

Directions

  1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
  1. If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut asparagus into 1-inch pieces.
  1. 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.
  1. 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
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
rate this recipe!
add review

Reviews (1)

4 Ratings
309 Days Ago
We really enjoyed this casserole! I added 3 cups of cubed, french bread and turned it into a strata for a special occasion ( dry your bread cubes out a little and increase your eggs to 12 to cover the addition). It is great either way and really made the vegetarians in our group very happy.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close