Asparagus, Zucchini, and Yellow Pepper Frittata
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. Jenn Mom2SamTiny -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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