Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asparagus, Zucchini, and Yellow Pepper Frittata Recipe
    Lost? Site Map

    Asparagus, Zucchini, and Yellow Pepper Frittata

    Asparagus, Zucchini, and Yellow Pepper Frittata. Photo by awalde

    1/4 Photos of Asparagus, Zucchini, and Yellow Pepper Frittata

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Annacia's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Butter a 2-quart rectangular baking dish; set aside.
    2. 2
      If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
    3. 3
      In a saucepan, bring about 1 inch water to boiling.
    4. 4
      Add asparagus, pepper strips, and onion; bring just to boiling.
    5. 5
      Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
    6. 6
      Drain well, reserving some asparagus tips for garnish.
    7. 7
      Spread asparagus-pepper mixture evenly in baking dish.
    8. 8
      Layer zucchini slices over.
    9. 9
      Combine eggs, half-and-half, parsley, basil, salt, and pepper.
    10. 10
      Pour over vegetables in baking dish.
    11. 11
      Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
    12. 12
      Let stand 10 minutes before serving.
    13. 13
      Garnish each serving with asparagus tips, if desired.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on June 25, 2007


      Delicious and beautiful. I made half the recipe. Unlike many fritattas, this one was not watery at all. Rich and still healthy -- how can one beat that?? It also reheated remarkably well in a very low microwave. The only thing I was uncertain about was the timing of adding the basil. I did add a couple of strips of torn up peppered bacon. Thanks for offering this; it's yummy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2011


      This was exactly what I was looking for. Easy, tasty and in the oven. Today I was too tired for stirring in pots! I love cooking in the oven, this makes the life easier.
      I've served this simply with bread. In this way we got a complete meal.
      Thanks a lot for posting this recipe. Done for ZWT7.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Asparagus, Zucchini, and Yellow Pepper Frittata

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 156.3
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 4.1 g
    Cholesterol 243.6 mg
    Sodium 468.3 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 2.2 g
    Sugars 2.5 g
    Protein 11.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites