This frittata serves 8 people, great easy dinner idea.
1 1/2 pounds fresh asparagus or two 9 ounce cut asparagus
1 medium yellow sweet pepper cut into strips
1/3 cup chopped onion
1 small zucchini halved lengthwise and sliced 1/4 inch thick
10 slightly beaten eggs
1 cup half and half or milk
2 tablespoon Italian parsley
1 1/4 teaspoon salt
1/4 teaspoon pepper
Butter a 2 quart baking dish
If using fresh asparagus snap off and scrape off scales cut into i inch pieces
In a saucepan, bring about 1 inch of water to boiling. Add asparagus, pepper strips, and onion,bring just to boiling. Reduce heat cover and boil about 1 minute or until crisp-tender. Drain well ,reserving some asparagus tips for garnish. Spread asparagus pepper mixture evenly in baking dish. Layer zucchini slices over.
Combine eggs, half and half, parsley, salt and pepper. Pour over vegetables in baking dish. Bake uncovered in a 350 oven about 35 minutes or until a knife inserted comes out clean. Let stand for 10 minutes before serving.