Ingredients for Asparagus Zucchini And Yellow Pepper Frittata
- 1 lb fresh asparagus
- 1 medium yellow bell pepper
- 1/2 medium yellow onion
- 2 medium zucchini
- 6 large eggs
- 1/2 cup half-and-half
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- butter (for baking dish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus Zucchini And Yellow Pepper Frittata? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asparagus Zucchini And Yellow Pepper Frittata
- Preheat oven to 350°F (175°C).
- Butter a 2-quart rectangular baking dish and set aside.
- Snap off and discard the woody bases of 1 pound of fresh asparagus. Cut into 1-inch pieces.
- In a saucepan, bring about 1 inch of water to a boil. Add asparagus, 1 medium yellow bell pepper (sliced into strips), and 1/2 medium yellow onion (sliced).
- Bring back to a boil, then reduce heat, cover, and simmer for 1 minute, or until crisp-tender.
- Drain well, reserving about 1/4 cup of the cooked asparagus for garnish. Spread the remaining asparagus and pepper mixture evenly in the prepared baking dish.
- Layer 2 medium zucchini, thinly sliced, over the asparagus and pepper mixture.
- In a large bowl, whisk together 6 large eggs, 1/2 cup half-and-half, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the vegetables in the baking dish.
- Bake uncovered for 30-35 minutes, or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before serving.
- Garnish each serving with the reserved cooked asparagus.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
10g
Fat
20g
Carbs
2g
