ASPARAGUS-ZUCCHINI FRITTATA

Asparagus-Zucchini Frittata image

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
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.
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.