Vegetarian

Asparagus and Zucchini Frittata is for Breakfast.

Asparagus and Zucchini Frittata takes 20 minutes to prepare.

Asparagus and Zucchini Frittata takes 35 minutes to cook.

Asparagus and Zucchini Frittata makes 8 servings.

The ingredients for Asparagus and Zucchini Frittata are:

12 oz fresh or one 10-oz frozen asparagus
1 sm. yellow bell pepper, cut into strips
1/2 sm zucchini, halved lengthwise and sliced
1/2 c. chopped onion
1/4 c. chopped bottled roastd red bell peppers, drained
1/3 c. fat free mozzarella, shredded
2 c. egg beaters or 8 eggs
1/2 c. fat free milk
1 Tbsp fresh dill or 1 tsp. dry
3/4 tsp. salt
1 tsp. ground pepper
2 Tbsp. flour
3-4 Tbsp. finely shredded parmesan

Here is how you make Asparagus and Zucchini Frittata:

1. Heat oven 350 degrees. Lightly coat 2 qt. rectangular baking dish with cooking spray.2. If using fresh asparagus, trim woody base and cut into 1 inch pieces3. In a large saucepan, bring 1 inch water to a boil. Add asparagus, yellow pepper, zucchini and onion. Cover and simmer until just tender. Drain will. Stir in roasted peppers. Spread mixture evenly in baking dish and sprinkle with half of mozzarella.4. Whisk together egg product, milk, dill, salt and black pepper. Whisk in flour, making sure it is completely combined. Pou over vegetables in baking dish. Bake, uncovered, about 35 min or until slightly puffed. Sprinkle with remaining mozzarella and the Parmesan. Let stand 10 minutes before serving.Number of Servings: 8Recipe submitted by SparkPeople user EBAZOS.

The nutritional information for Asparagus and Zucchini Frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 94.5

• Total Fat: 2.5 g
• Cholesterol: 8.7 mg
• Sodium: 226.3 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 1.2 g
• Protein: 11.2 g