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Asparagus-Zucchini Frittata

Makes: 8 servings
Prep 30 mins Bake 350°F 35 mins Stand 10 mins
Asparagus-Zucchini Frittata
  •  Nonstick cooking spray
  • 12  ounces  fresh asparagus or one 9- or 10-ounce package frozen cut asparagus
  • 1  small  yellow sweet pepper, cut into 1/4-inch-wide strips
  • 1/2  of a small  zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
  • 1/3  cup  chopped onion
  • 1/4  cup  chopped bottled roasted red sweet peppers, drained
  • 1/2  cup  shredded reduced-fat mozzarella cheese (2 ounces)
  • 2  cups  refrigerated or frozen egg product, thawed, or 8 eggs
  • 1/2  cup  fat-free milk
  • 1  tablespoon  snipped fresh dill or 1 teaspoon dried dillweed
  • 3/4  teaspoon  salt
  • 1/4 - 1/2  teaspoon  ground black pepper
  • 2  tablespoons  all-purpose flour
  • 3 - 4  tablespoons  finely shredded Parmesan cheese
  •  Fresh dill sprigs (optional)

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.

2. If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.

3. In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.

4. In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.

Nutrition Facts (Asparagus-Zucchini Frittata)
  • Servings Per Recipe 8,
  • cal. (kcal) 84,
  • Fat, total (g) 2,
  • chol. (mg) 7,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • fiber (g) 1,
  • pro. (g) 10,
  • sodium (mg) 414,
  • Percent Daily Values are based on a 2,000 calorie diet

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