Asparagus Zucchini and Yellow Pepper Frittata

Ingredients

1 1/2 pounds fresh 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

Directions

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.

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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 degree 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.

Makes 8 servings
Prep Time: 30 minutes
Cook Time: 35 minutes