Ingredients
-
1 1/2
-
1
-
1/3
-
1
-
10
-
1
-
1
-
1
-
1 1/4
-
1/4 - 1/2
-
-
-
-
-
Directions
Asparagus, Zucchini, and Yellow Pepper Frittata, Packed full of colorful vegetables, this Asparagus, Zucchini, and Yellow Pepper Frittata is a fresh-flavored, low-cal baked egg dish perfect to serve for brunch — or anytime of the day
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Steps
|
1
Done
|
Butter a 2-Quart Rectangular Baking Dish; Set Aside. |
|
2
Done
|
If Using Fresh Asparagus, Snap Off and Discard Woody Bases, Scrape Off Scales, If Desired and Cut Into 1-Inch Pieces. |
|
3
Done
|
in a Saucepan, Bring About 1 Inch Water to Boiling. |
|
4
Done
|
Add Asparagus, Pepper Strips, and Onion; Bring Just to Boiling. |
|
5
Done
|
Reduce Heat Slightly; Cover and Boil About 1 Minute or Until Crisp-Tender. |
|
6
Done
|
Drain Well, Reserving Some Asparagus Tips For Garnish. |
|
7
Done
|
Spread Asparagus-Pepper Mixture Evenly in Baking Dish. |
|
8
Done
|
Layer Zucchini Slices Over. |
|
9
Done
|
Combine Eggs, Half-and-Half, Parsley, Basil, Salt, and Pepper. |
|
10
Done
|
Pour Over Vegetables in Baking Dish. |
|
11
Done
|
Bake, Uncovered, in a 350 Degree F Oven About 35 Minutes or Until a Knife Inserted Near Center Comes Out Clean. |
|
12
Done
|
Let Stand 10 Minutes Before Serving. |
|
13
Done
|
Garnish Each Serving With Asparagus Tips, If Desired. |
