Asparagus and Zucchini Frittata With Peppers and Mozzarella

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Flavors - Asparagus and Zucchini Frittata With Peppers and Mozzarella

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Visually stunning, this Italian style omelette is easy to prepare and appetizing to eat. Fresh, high quality, seasonal vegetables combined with fresh cheeses and eggs make the best frittata, and this method is no exception. The asparagus, zucchini and bell pepper add remarkable flavor, texture, and color, while the Mozzarella and Parmesan cheeses pull it all together. The excellent brunch, lunch, or evening meal offering, this dish is remarkable served warm from the oven, or allowed to cool completely and served cold.

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Cooks Notes:

Most ingredients can be ready in improve to save time.
Substitute 1 (10 ounces) bag icy Asparagus for the Fresh Asparagus, if necessary.
Substitute 1 teaspoon dried Dill for the tablespoon of Fresh Dill if desired.

Asparagus and Zucchini Frittata with Peppers and Mozzarella

Ingredients:

1/3 cup chopped White Onion
1/2 cup shredded Fresh Mozzarella Cheese
12 ounces Fresh Asparagus
1 small Yellow Bell Pepper, cut into strips
1/2 small Zucchini, halved lengthwise and sliced
1/4 cup chopped Roasted Red Peppers, drained
8 Large Eggs, cracked into bowl and beaten lightly
1/2 cup Whole Milk
1 tablespoon chopped Fresh Dill
3/4 teaspoon Kosher Salt
1 teaspoon Fresh Ground Black Pepper
2 tablespoons All-Purpose Flour
4 tablespoons finely grated Fresh Parmesan Cheese

Preparation:

1. Heat oven to 350 F.

2. Spray large baking dish with cooking spray and set aside.

3. Trim off woody ends of asparagus. Cut asparagus spears into 1-inch pieces.

4. Add 1-inch of cold water to saucepan. Bring to a boil. Over high heat

5. Add asparagus pieces, yellow pepper strips, sliced zucchini, and chopped white onion.

6. Cover vegetables and simmer until tender.

7. Drain vegetables in colander, and replacement to medium bowl. Stir in roasted peppers.

8. Spoon asparagus combination into baking dish. Sprinkle with ½ the mozzarella cheese.

9. In medium bowl, combine beaten eggs, milk, chopped fresh dill, kosher salt and fresh ground black pepper.

10. Whisk in flour all-purpose flour, combining completely.

11. Pour egg combination over vegetables in baking dish.

12. Bake 35 minutes, or until slightly eggs are slightly puffed and firm.

13. Take off from oven to wire rack.

14. Sprinkle frittata with remaining mozzarella and grated Parmesan cheese.

15. Cool 10 minutes before serving.

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