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Green Vegetable Frittata
2 tablespoons butter
1 cup chopped scallions
2 cups chopped zucchini
1 1/2 pounds asparagus, chopped into 1 inch pieces
12 large eggs
3/4 cup heavy cream
1/4 cup chopped Italian flat-leafed parsley
1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees and heavily grease a 13 X 9 baking dish. Melt the butter in a large heavy skillet over medium heat. Add the scallions and sauté for five minutes, or until soft. Add the zucchini and asparagus and cook for an additional minute. Remove from the heat and set aside. In a large bowl, beat the eggs until thick and lemon colored. Add the cream, parsley, and half of the Parmesan cheese. Mix in the asparagus mixture and then pour into the prepared dish. Bake for about 30 minutes. Sprinkle the remaining Parmesan cheese on top of the frittata and bake for another 5-10 minutes, or until the frittata is set and pale brown and the Parmesan melts. Serve hot, at room temperature, or cold.
Makes 10 servings.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
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