Summer Vegetable Frittata

"You don't have to cook fancy or complicated masterpieces - 

just good food from fresh ingredients" - Julia Child

Summer Vegetable Frittata (serves 4)
from Better Homes & Gardens

3/4 lbs fresh asparagus
1/2 yellow sweet pepper, stemmed, seeded and cut into 1/4 wide inch strips
1/4 cup chopped onion
1/2 cup thinly sliced zucchini
5 eggs, lightly beaten
1/2 c. half and half or milk
1 T snipped fresh Italian parsley
3/4 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. freshly ground black pepper
1/2 cup shredded Fontina cheese

Preheat oven to 350 degrees.  Grease a pie pan and set aside.  Snap off and discard the woody bases of the asparagus and cut it into 1 inch pieces.

In a saucepan, bring about 1 inch water to a boil.  Add asparagus, yellow bell pepper, and onion.  Return just to boiling; reduce heat slightly.  Boil, covered, about 1 minute until crisp-tender.  Drain well.  Spread the asparagus mixture evenly in prepared baking dish.  Layer zucchini slices over asparagus.

In a large bowl, combine eggs, half and half, parsley, thyme, salt, and black pepper.  Pour over vegetables in baking dish.   Sprinkle with cheese.  Bake about 35 minutes or until a knife inserted in the center comes out clean.  Let stand for 10 minutes before serving.  (186 cal / 13g protein)