Asparagus-Zucchini Frittata

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Ingredients
  • 1 1/2 pounds asparagus, or two 9- or 10-ounce packages frozen cut asparagus

  • 1 medium pepper(s), yellow, cut into 1/4-inch wide strips

  • 1/3 cup(s) onion(s), chopped

  • 2 tablespoon pepper(s), red sweet, roasted, drained

  • 1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices

  • 10 egg(s)

  • 1 cup(s) milk, fat-free

  • 2 tablespoon dill, snipped

  • dill, (optional)

  • 1 1/4 teaspoon salt

  • 1/4 teaspoon pepper, black ground

Directions
  1. Preheat oven to 350°F. Butter a 2-quart rectangular baking dish; set aside.

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

  3. In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, and onion. Bring just to boiling; reduce heat slightly. Cover and boil about 1 minute or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Layer zucchini slices on top.

  4. In a large bowl, beat eggs with a wire whisk or rotary beater. Stir in milk, snipped dill, salt, and black pepper. Pour over vegetables in baking dish. Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. If desired, garnish individual servings with extra dill sprigs


Nutritional Facts

Servings
8
Nutritional Info (Per serving)
Calories
129
Saturated Fat
2g
Sodium
467mg
Dietary Fiber
1g
Total Fat
7g
Carbs
6g
Sugars
3g
Cholesterol
266mg
Protein
11g
Exchanges
Vegetable: 1
Medium Fat Meat
1
Fat
0.5
Carb Choices
0.5

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2 replies

Debe Pendice
Debe Pendice 2008-12-17 05:05:14 -0600 Report

Had this Sunday, it was egg-sellent!! I didn't use the dill, because I didn't have it here at home.Thanks…Debe