Asparagus, Zucchini, and Yellow Pepper Frittata

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

Asparagus, Zucchini, and Yellow Pepper Frittata + enlarge image
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12 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
30 mins
Bake:
35 mins 350°F
Stand:
10 mins
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Asparagus, Zucchini, and Yellow Pepper Frittata

Ingredients
1 1/2
pounds fresh asparagus or two 9-ounce or 10-ounce packages frozen cut asparagus
1
medium yellow sweet pepper, cut into 1/4-inch strips
1/3
1
small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
10
slightly beaten eggs
1
cup half-and-half, light cream, or milk
2
tablespoons snipped fresh Italian parsley
1 1/4
teaspoons salt
1/4
teaspoon ground black pepper

Directions

  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. Cut into 1-inch pieces.
  3. 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.
  4. 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.

Nutrition Facts

(Asparagus, Zucchini, and Yellow Pepper Frittata)
    Per serving:
  • 160 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 277 mg chol.,
  • 465 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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