Asparagus Zucchini And Yellow Pepper Frittata

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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.

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Steps

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Butter a 2-quart rectangular baking dish.

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Set aside.

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If using fresh asparagus , snap off and discard woody bases , scrape off scales , if desired and cut into 1-inch pieces.

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In a saucepan , bring about 1 inch water to boiling.

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Add asparagus , pepper strips , and onion.

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Bring just to boiling.

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Reduce heat slightly.

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Cover and boil about 1 minute or until crisp-tender.

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Drain well , reserving some asparagus.

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Spread asparagus-pepper mixture evenly in baking dish.

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Layer zucchini slices over.

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Combine eggs , half-and-half , parsley , basil , salt , and pepper.

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Pour over vegetables in baking dish.

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Bake , uncovered , in a 350 degree f oven about 35 minutes or until a knife inserted near center comes out clean.

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Let stand 10 minutes before serving.

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Garnish each serving with asparagus.

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Ingredients

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fresh asparagus, yellow sweet pepper, onion, zucchini, eggs, half-and-half, fresh italian parsley, fresh basil, salt, ground black pepper