Asparagus, Zucchini, and Yellow Pepper Frittata
Makes 8 servings
Prep: 30 minutes
Bake: 35 minutes
1 1/2 lb fresh asparagus or two 9-oz or 10-oz packages frozen cut asparagus
1 medium yellow sweet pepper, cut into 1/4-inch strips
1/3 cup chopped onion
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 Italian parsley
1 1/4 teaspoons salt
1/4 to 1/2 teaspoon ground black pepper
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 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.
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