Asparagus Zucchini And Yellow Pepper Frittata Recipe

Ingredients for Asparagus Zucchini And Yellow Pepper Frittata

• Fresh Asparagus
• Yellow Sweet Pepper
• 1/2 medium yellow onion
• 2 medium zucchini
• 6 large eggs
• Half And Half
• Fresh Italian Parsley
• Fresh Basil
• 1/2 teaspoon salt
• Ground Black Pepper

How to Make Asparagus Zucchini And Yellow Pepper Frittata

1. Preheat oven to 350°F (175°C).
2. Butter a 2-quart rectangular baking dish and set aside.
3. Snap off and discard the woody bases of 1 pound of fresh asparagus. Cut into 1-inch pieces.
4. 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).
5. Bring back to a boil, then reduce heat, cover, and simmer for 1 minute, or until crisp-tender.
6. 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.
7. Layer 2 medium zucchini, thinly sliced, over the asparagus and pepper mixture.
8. 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.
9. Pour the egg mixture evenly over the vegetables in the baking dish.
10. Bake uncovered for 30-35 minutes, or until a knife inserted near the center comes out clean.
11. Let stand for 10 minutes before serving.
12. Garnish each serving with the reserved cooked asparagus.