Asparagus and Zucchini Frittata

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Nutritional Info
  • 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

View full nutritional breakdown of Asparagus and Zucchini Frittata calories by ingredient
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Ladies' Home Journal Recipe Ladies' Home Journal Recipe
Number of Servings: 8


    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


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 pieces
3. 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: 8

Recipe submitted by SparkPeople user EBAZOS.

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