Bacon, Asparagus, Zucchini, Mushroom & Yellow Pepper Frittata

By ctaubenheim

Ingredients

• 1 1/2 pounds fresh asparagus
• 1 medium yellow sweet pepper, cut into 1/4 inch pieces
• 1/3 cup chopped onion
• 1/2 lb. sliced mushrooms
• 1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
• 10 slightly beaten eggs
• 1 cup half and half, light cream or milk
• 2 Tablespoons snipped fresh basil leaves
• 1 tsp salt
• 1/4 - 1/2 tsp ground black pepper
• 1/2 - 3/4 lb fried & large chopped bacon
• 3/4 package of shredded mozzarella cheese or Italian Mix Shredded Cheese
• Half a package of cherry tomatoes cut in half

Details

Servings 8
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

1. Butter a 2 quart rectangular baking dish; set aside.
2. If using fresh asparagus, snap off and discard woody bases. Scrape
off scales, if desired. Cut into 1 inch pieces.
3. In a steamer, bring about 1 inch of water to boiling. Add asparagus
(reserving some tips for garnish), pepper chunks and chopped onions;
steam until crisp tender. Spread mixture evenly in baking dish.
Layer uncooked zucchini slices over the top.
4. While vegetables are steaming, fry ½ to ¾ pound of bacon until just
crisp. Drain on towels and cool slightly. Slice the bacon in bite
size chunks.
5. In butter, saute the mushrooms until golden in color. Spread the
mushrooms and chopped bacon over the top of the zucchini slices in
the baking dish.
6. Combine eggs, half and half, basil, salt and pepper. Pour over
vegetables in baking dish. Bake, uncovered, in a 350 degree oven
about 20 minutes. At that point, remove from oven, sprinkle with
shredded mozzarella or Italian Mix Shredded Cheese, lay halved
cherry tomatoes on top (cut side down) and put back in the oven for
an additional 40 minutes or until a knife inserted near center comes
out clean and the cheese is melted.
7. Let stand 10 minutes before serving. Garnish each serving with
asparagus tips, if desired. Makes 8 servings.