Vegetable Frittata

A great sophisticated dish!

1 ½ lb. fresh asparagus spears, cut into 1-inch pieces
1 medium yellow pepper, cut into ¼-inch strips
1 medium orange pepper, cut into ¼-inch strips
1 medium zucchini, cut into ¼-inch round slices (approximately 1 ½ cups)
1 large onion, diced
2 Tbsp. extra-virgin olive oil
1 tsp. salt
Pepper to taste
10 eggs, slightly beaten
1 cup half-and-half
2 Tbsp. minced parsley

Preheat oven to 400 F. Spray a cookie sheet with nonstick cooking spray. Place vegetables in a single layer on the cookie sheet, drizzle with oil, and sprinkle with salt and pepper. Roast for 30 minutes. Cool. Reduce oven to 350F. Transfer vegetables to a greased 9 X 13 inch pan. In a separate bowl, mix beaten eggs, half-and-half, and parsley. Pour over vegetables and bake for 35 minutes.

Debbie Thau is a caterer is Fair Lawn, New Jersey. She gives cooking and baking classes. Her heart is in Israel where her two daughters live. When she visits, she travels all over in search of oils, vinegars and other ingredients to incorporate into her cuisine. She can be reached at youtakethekake@aol.com or at (201) 797-6032 for culinary emergencies.