Asparagus Zucchini Frittata

Prep Time

15 minutes

Prep Notes

I love the versatility of frittatas.  They are good the day you prepare them or the next day for breakfast, lunch or dinner. 

I like to load them full of veggies and use just a little bit of cheese to flavor it. 

Cooking Time

35 minutes


8 servings


12 oz fresh or one 10-oz package frozen asparagus

1 small yellow bell pepper, cut into strips

1 small zucchini halved lengthwise and sliced

1/3 cup chopped onion

1 T. olive oil

¼ cup bottled roasted red bell peppers, drained, chopped

½ cup smoked mozzarella, smoked Gouda or Jarlsberg cheese,grated

8 eggs plus 2 egg whites

½ cup low-fat milk

1 Tbsp. fresh dill or 1 tsp dry

¾ tsp salt

½ tsp freshly ground pepper

2 Tbsp. all-purpose flour

2-3 Tbsp finely grated Parmesan cheese


  • Heat oven to 350.  Lightly coat a 2-quart rectangular dish with cooking spray; set aside (I use an 11x7” glass pan-it looks nice in the glass pan)
  • If using fresh asparagus, trim woody bases. Cut into 1” pieces. 
  • In a large sauté pan, heat 1 T olive oil over medium-high heat. Add asparagus,onion, yellow pepper, and zucchini. Sauté for 3-5 minutes or until the veggies are tender.  Remove from heat.  Add the roasted red peppers.  Stir to combine. 
  • Spread the veggie mixture in the prepared pan. Sprinkle with half of the grated cheese.  Beat the eggs and egg whites with the milk, dill, salt and pepper.  Whisk in flour and make to combine thoroughly.  Pour over the veggies in the dish.  Bake uncovered about 35 minutes until slightly puffed up.  Remove from oven then sprinkle with remaining cheese and Parmesan.  Let stand 10 minutes before serving. 


Feel free to use a variety of different herbs in this dish.  Fresh thyme works well  alone or in addition to the dill.