Asparagus, Zucchini, And Yellow Pepper Frittata

• 1 1/2 lbs fresh asparagus (or two 9-10 ounce packages frozen cut asparagus)
• 1 medium yellow sweet pepper, cut into 1/4-inch strips
• 1/3 cup chopped onion
• 1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
• 10 slightly beaten eggs
• 1 cup half-and-half (milk or fat free evaporated milk)
• 1 tablespoon snipped fresh Italian parsley
• 1 tablespoon snipped fresh basil
• 1 1/4 teaspoons salt
• 1/4 - 1/2 teaspoon ground black pepper

1. Butter a 2-quart rectangular baking dish; set aside.
2. If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
3. In a saucepan, bring about 1 inch water to boiling.
4. Add asparagus, pepper strips, and onion; bring just to boiling.
5. Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
6. Drain well, reserving some asparagus tips for garnish.
7. Spread asparagus-pepper mixture evenly in baking dish.
8. Layer zucchini slices over.
9. Combine eggs, half-and-half, parsley, basil, salt, and pepper.
10. Pour over vegetables in baking dish.
11. Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
12. Let stand 10 minutes before serving.
13. Garnish each serving with asparagus tips, if desired.

fresh asparagus, yellow sweet pepper, onion, zucchini, eggs, milk, fresh italian parsley, fresh basil, salt, ground black pepper

Taken from www.food.com/recipe/asparagus-zucchini-and-yellow-pepper-frittata-207134 (may not work)