Asparagus, Zucchini, And Yellow Pepper Frittata - cooking recipe

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

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