Asparagus, Zucchini & Yellow Pepper Frittata
ACTIVE: 30 minutes TOTAL: 1 hour 15 minutes
Packed full of colorful vegetables, this fresh, low-cal baked egg dish is perfect to serve
for brunch or any time of the day.
11/2 pounds fresh asparagus or two 9- or 10-ounce packages frozen cut asparagus
1 medium yellow bell 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
11/4 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper
1/2 cup shredded Fontina cheese ( 2 ounces)
1. Preheat oven to 350°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 water to boiling. Add asparagus, bell pepper 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 the prepared baking dish. Layer with zucchini slices.
4. In a large bowl, combine eggs, half-and-half (or cream or milk), parsley, salt and pepper. Pour over vegetables in baking dish. Sprinkle with cheese. Bake for about 35 minutes
or until a knife inserted near the center comes out clean. Let stand for 10 minutes before
serving. Garnish with the reserved asparagus tips.
Calories 186, Fat 12g (sat 6g), Cholesterol 253mg, Carbs 6g, Total sugars 3g, Protein 13g,
Fiber 2g, Sodium 541mg, Potassium 334mg.