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Asparagus, Zucchini, and Yellow Pepper Frittata

Makes: 8 servings
Prep 30 mins Bake 350°F 35 mins Stand 10 mins
Asparagus, Zucchini, and Yellow Pepper Frittata
  • 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  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, light cream, or milk
  • 2  tablespoons  snipped fresh Italian parsley
  • 1 1/4  teaspoons  salt
  • 1/4 - 1/2  teaspoon  ground black pepper

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 160,
  • Fat, total (g) 10,
  • chol. (mg) 277,
  • sat. fat (g) 4,
  • carb. (g) 6,
  • fiber (g) 1,
  • pro. (g) 11,
  • sodium (mg) 465,
  • Vegetables () 1,
  • Medium-Fat Meat () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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