Asparagus, Zucchini, & Pepper Frittata

Packed full of colorful vegetables, this baked egg dish is perfect to serve for brunch or anytime of the day.

Prep/Cook Time: 1 Hour 15 Minutes, Servings: 8

Ingredients

• 1½ pounds fresh asparagus or two 9- or 10-ounce packages frozen cut asparagus
• 1 medium yellow sweet pepper, stemmed, seeded and cut into ¼-inch-wide strips
• ⅓ cup chopped onion (1 small)
• 1 small zucchini, halved lengthwise and cut into ¼-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
• 1¼ teaspoons salt
• ¼ to ½ teaspoon ground black pepper
• ½ cup shredded Fontina cheese (2 ounces)

Directions

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, 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 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 black pepper. Pour over vegetables in baking dish. Sprinkle with cheese. Bake 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.

Nutritional Information

Per Serving: 186 calories; 12 g fat (6 g sat, 4 g mono); 253 mg cholesterol; 6 g carbohydrate; 3 g total sugars; 13 g protein; 2 g fiber; 541 mg sodium; 334 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.