ASPARAGUS AND ZUCCHINI FRITTATA

ASPARAGUS AND ZUCCHINI FRITTATA

1/3 cup each chopped onion and shredded mozzarella cheese
12 oz fresh or one 10 oz pkg frozen asparagus
1 small yellow bell pepper, cut into strips
1/2 small zucchini, halved lengthwise and sliced
1/4 cup chopped roasted red peppers, drained
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
1/2 cup milk
1 tbs fresh dill or 1 tsp dry
3/4 tsp salt
1 tsp black pepper
2 tbs flour
4 tbs finely shredded Parmesan cheese

1. Heat oven to 350 degrees.

2. Coat a 2 Quart rectangular baking dish with cooking spray, set aside. If  using fresh asparagus, trim woody bases. Cut into 1" pieces.

3. In a saucepan, bring 1" water to a boil. Add asparagus, yellow pepper, zucchini and onion. Cover and simmer until tender. Drain well. Stir in roasted peppers. Spread asparagus pepper mixture in baking dish and sprinkle with half of the mozzarella.

4. Whisk together egg product, milk, dill, salt and pepper. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake uncovered 35 min. or until slightly puffed. Sprinkle with remaining mozzarella and the Parmesan. Let stand 10 min. before serving.

MAKES 8 SERVINGS.