Asparagus, Zucchini, and Yellow Pepper Frittata

READY IN: 1hr 5mins
awalde
Recipe by Annacia

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.

Top Review by BarbryT

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.

Ingredients Nutrition

Directions

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

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