Asparagus, Zucchini, and Yellow Pepper Frittata

By JenHall

This was super yummy - it tasted better the second day for lunch for some reason... This is very pretty too - it would be a pretty dish for a brunch...

Ingredients

• 2 cups fresh asparagus or two 9-ounce or 10-ounce packages frozen cut asparagus (2 carbs)
• 2 cups yellow sweet pepper, cut into 1/4-inch strips (1 carb)
• 3/4 cup chopped onion (1/2 carb)
• 1 1/2 cups zucchini, halved lengthwise and sliced 1/4 inch thick (1/2 carb)
• 10 slightly beaten eggs (10 protein)
• 1 cup half-and-half, light cream, or milk (1 protein)
• 2 oz. shredded light cheese (try this - see if it is good) (2 carbs)
• 2 tablespoons snipped fresh Italian parsley
• 1/2 teaspoons salt
• 1/4 to 1/2 teaspoon ground black pepper

Details

Servings 4

Preparation

Step 1

Butter a 2-quart rectangular baking dish; set aside.

If using fresh asparagus, snap off and discard woody bases. Scrape off scales, if desired. 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, 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.

NOTE: This took 50 minutes to bake in my oven - bake at 375 next time for atleast 40 minutes? Also, maybe saute the veggies instead of boiling them?