Asparagus Zucchini Frittata

Asparagus Zucchini Frittata

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This frittata is filled with fresh asparagus, zucchini and ripe red tomatoes and can be served and enjoyed warm or cold.

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Chicago

Time needed

1 hour preparation + 35 min cooking

Serving Size / Yield

6 servings

Ingredients

  • Nonstick cooking spray
  • 10-ounce package frozen cut asparagus
  • 1 small yellow sweet pepper, cut into 1/4-inch-wide strips
  • 1/2 small zucchini, halved
  • 1/3 cup chopped onion
  • 1/4 cup jarred roasted red sweet peppers, drained
  • 1/2 cup shredded reduced-fat mozzarella cheese (2 oz)
  • 8 eggs
  • 1/2 cup fat-free milk
  • 1 teaspoon dried dill weed
  • 3/4 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 3 -4 tablespoons finely shredded Parmesan cheese
  • Fresh dill sprigs (optional)

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Directions

Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers.
Next, spread the asparagus and red pepper onto the baking dish. Sprinkle with half of the veggies with mozzarella cheese.
In a large bowl, whisk together the eggs, milk, dill weed, salt, and pepper until well mixed. Then, whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
Let the baking dish stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.


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