Asparagus-Zucchini Frittati
Crisp-tender asparagus and zucchini bring color to this crowd-pleasing breakfast casserole. Each serving only has 84 calories and 2 grams of fat.
Ingredients
Nonstick cooking spray
12 ounces fresh asparagus or one 9- or 10-ounce package frozen cut asparagus
1 small yellow sweet pepper, cut into 1/4-inch-wide strips
1/2 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
1/3 cup chopped onion
1/4 cup chopped bottled roasted red sweet peppers, drained
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
1/2 cup fat-free milk
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
3/4 teaspoon salt
1/4-1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
3 -4 tablespoons finely shredded Parmesan cheese
Fresh dill sprigs (optional)
Nonstick cooking spray
12 ounces fresh asparagus or one 9- or 10-ounce package frozen cut asparagus
1 small yellow sweet pepper, cut into 1/4-inch-wide strips
1/2 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
1/3 cup chopped onion
1/4 cup chopped bottled roasted red sweet peppers, drained
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
1/2 cup fat-free milk
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
3/4 teaspoon salt
1/4-1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
3 -4 tablespoons finely shredded Parmesan cheese
Fresh dill sprigs (optional)
Directions
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
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