Asparagus and Pepper Frittata

Name: Asparagus and Pepper Frittata
Prep time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 3/4 kilos asparagus, cut into 2 cm pieces; 1 yellow bell pepper, cut into slices; 1/3 cups onion, chopped; 1/4 cups canned bell pepper, cut into slices; 1 zucchini, cut into slices; 10 eggs; 1 cup light milk; 2 tablespoons fresh dill; salt

Deborah Dana

This delicious asparagus and pepper frittata includes zucchini and onion. It is prepared with dill, which gives it a special touch. It is an ideal breakfast for diabetics or people trying to follow a healthy, low-carb diet.

Reviewed by Editorial Team of Kiwilimón

Published: 07-10-2012

Preparation

Low

Preheat the oven to 180 degrees (350 F). Grease a pie dish or pyrex with cooking spray. In a large skillet, place 1 cm of water and add the asparagus, sliced peppers, and chopped onion. Bring to a boil and cook for 1 minute until the vegetables are tender. Lower the heat of the pan and add the sliced canned peppers. Arrange all the vegetables (without liquid) in the mold and place the zucchini slices on top. Whisk the eggs until well combined and add the milk along with the finely chopped dill, seasoning with 1 teaspoon of salt. Add pepper to taste. Pour the mixture into the mold with the vegetables and bake for 40-45 minutes or until cooked through. Remove from the oven and let rest for 10 minutes before serving.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

59.5

kcal

2.98%

Carbohydrate, by difference

3.5

1.17%

Protein

5.2

10.4%

Total lipid (fat)

2.9

4.46%

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100

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Asparagus and Pepper Frittata

Ingredients

Preparation

Nutritional information

Presentation

Tips

Asparagus and Pepper Frittata

Ingredients

Preparation

Nutritional information

Presentation

Tips

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