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Asparagus, Zucchini, and Yellow Pepper Frittata with Fontina

Makes: 8 servings
Prep 30 mins Bake 350°F 35 mins Stand 10 mins
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 - 1/2  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 186,
  • Fat, total (g) 12,
  • chol. (mg) 253,
  • sat. fat (g) 6,
  • carb. (g) 6,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 13,
  • vit. A (IU) 729,
  • vit. C (mg) 58,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 541,
  • Potassium (mg) 334,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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