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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 5.1 g
  • Cholesterol: 5.1 mg
  • Sodium: 341.5 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 15.8 g

View full nutritional breakdown of Baked Asparagus and Pepper Frittata calories by ingredient
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Baked Asparagus and Pepper Frittata

Submitted by: LIQUEURLADY

Introduction

This is a family favorite brunch dish that I used to make only for holidays. The original appeared in Gourmet April 1999; this is my modified version. I have a person who refuses to eat cheese, but others may want to add a little grated asiago. This is a family favorite brunch dish that I used to make only for holidays. The original appeared in Gourmet April 1999; this is my modified version. I have a person who refuses to eat cheese, but others may want to add a little grated asiago.
Number of Servings: 8

Ingredients

    1 1/2 lbs thin asparagus
    2 large bell peppers (prefer red or orange for color, but any will do)
    3 shallots
    1 medium zucchini
    1 scant cup chopped sundried tomatoes
    3 scallions
    1 Tbsp. unsalted butter
    3 cups egg substitute
    1/2 cup skim milk
    3 Tbsp. chopped basil (or herb of choice)
    dash freshly ground black pepper

Directions

Preheat oven to 350 and spray a 13x9x2-in. glass baking dish (3qt.).

Trim asparagus and cut diagonally into 1/4-in.-wide slices. Cut bell peppers in 1/4-in.-wide strips and mince shallots. Halve zucchini lengthwise and cut diagonally both zucchini and scallions into thin slices.

Have ready a bowl of ice and cold water. In a large saucepan of boiling water blance asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain well in colander and pat dry.

In large skillet cook bell peppers and shallots in butter over moderately high heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together egg substitute, milk, basil, and pepper. Stir in asparagus, bell pepper mixture, zucchini, sundried tomatoes, and scallions. Pour into baking dish and bake in middle of oven until golden and set, about 40-45 minutes. Cool on a rack. May be made ahead and chilled, covered. Bring to room temperature before serving.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LIQUEURLADY.






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