ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA

Asparagus, Zucchini, and Yellow Pepper Frittata image

Provided by Annacia

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

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1 1/2 lbs fresh asparagus (or two 9-10 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 (milk or fat free evaporated milk)
1 tablespoon snipped fresh Italian parsley
1 tablespoon snipped fresh basil
1 1/4 teaspoons salt
1/4-1/2 teaspoon ground black pepper

Steps:

Butter a 2-quart rectangular baking dish; set aside.
If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
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.
Combine eggs, half-and-half, parsley, basil, 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.