My good friend CWW sent me this frittata recipe a million years ago. Cleaning out my inbox, I realized it's a perfect recipe for the end of summer, with farmers' markets aplenty and zucchini appearing where it never had before.Enjoy!
12 oz fresh or one 10 oz pkg frozen asparagus
1 small yellow pepper, cut into strips
1/2 small zucchini, halved lengthwise and sliced
1/3 cup chopped onion
1/4 cup chopped bottled roasted red bell peppers, drained
1/3 cup shredded reduced fat mozzarella cheese
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
1/2 cup fat free milk
1 TBSP fresh dill or 1 tsp dry
3/4 tsp salt
1 tsp ground black pepper
2 TBSP all-purpose flour
3 or 4 TBSP finely shredded Parmesan
1. Heat oven to 350 degrees. Lightly coat a 2-qt rectangular baking dish with cooking spray, set aside.
2. If using fresh asparagus, trim woody bases (or you can peel them with a potato peeler and stretch your dollar). Cut into 1-in pieces.
3. In a large saucepan, bring 1 inch water to boil. Add asparagus, yellow pepper, zucchini, and onion. Cover and simmer until just tender. Drain well. Stir in roasted peppers. Spread asparagus-pepper mixture evenly in baking dish and sprinkle with half the mozzarella.
4. Whisk together egg product, milk, dill, salt and black pepper. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered, about 35 min or until slightly puffed. Sprinkle with remaining mozzarella and the Parmesan. Let stand for 10 min before serving. Makes 8 servings.
Frittatas are similar to a Spanish tortilla or even a fat omelet. You can add anything to eggs and it's amazing. I love green onions especially in frittatas and I love to top them with a nice melting cheese. They can be served warm, for dinner, with a nice crusty bread, or cold for brunch. Have fun with these! They're a great way to use up your leftover veggies in a new and exciting way.
1 small yellow pepper, cut into strips
1/2 small zucchini, halved lengthwise and sliced
1/3 cup chopped onion
1/4 cup chopped bottled roasted red bell peppers, drained
1/3 cup shredded reduced fat mozzarella cheese
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
1/2 cup fat free milk
1 TBSP fresh dill or 1 tsp dry
3/4 tsp salt
1 tsp ground black pepper
2 TBSP all-purpose flour
3 or 4 TBSP finely shredded Parmesan
1. Heat oven to 350 degrees. Lightly coat a 2-qt rectangular baking dish with cooking spray, set aside.
2. If using fresh asparagus, trim woody bases (or you can peel them with a potato peeler and stretch your dollar). Cut into 1-in pieces.
3. In a large saucepan, bring 1 inch water to boil. Add asparagus, yellow pepper, zucchini, and onion. Cover and simmer until just tender. Drain well. Stir in roasted peppers. Spread asparagus-pepper mixture evenly in baking dish and sprinkle with half the mozzarella.
4. Whisk together egg product, milk, dill, salt and black pepper. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered, about 35 min or until slightly puffed. Sprinkle with remaining mozzarella and the Parmesan. Let stand for 10 min before serving. Makes 8 servings.
Frittatas are similar to a Spanish tortilla or even a fat omelet. You can add anything to eggs and it's amazing. I love green onions especially in frittatas and I love to top them with a nice melting cheese. They can be served warm, for dinner, with a nice crusty bread, or cold for brunch. Have fun with these! They're a great way to use up your leftover veggies in a new and exciting way.
YUM, love this. I can eat it all day long (minus the peppers).
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