Tasty Frittata with zucchini and asparagus

Italian frittata omelet always looks good on the table.

Ingredients

• Fresh asparagus - 600 g
• Bulgarian yellow pepper (cut into strips of 0.5 cm) - 1 pc.
• Onion (finely chopped) - 1 pc.
• Zucchini (cut into slices 0.5 cm thick) - 1 pc.
• Eggs (lightly beaten) - 10 pcs.
• Cream 10% or milk - 1 cup
• Fresh parsley (chopped) - 2 tbsp. l.
• Salt - 1.25 tsp
• Black ground pepper - 1/4 tsp.
• Hard cheese (shredded on a grater) - 1/2 cup

Directions

1. Turn on the oven to preheat to 180 degrees. Grease a 2 liter heat-resistant form with vegetable oil, set aside.
2. Rinse the asparagus, break off the rough ends and break the stems into 2.5 cm pieces.
3. Pour water into a saucepan, about 2.5 cm high, bring to a boil. Put the asparagus, bell pepper strips and onion into boiling water. Bring to a boil, cover the pot with a lid, and cook the vegetables until crispy-soft, about 1 minute. Drain the vegetables and transfer to the prepared dish, put the zucchini slices on top.
4. In a large bowl, mix eggs, cream (milk), parsley, salt and black pepper. Pour the contents of a heat-resistant form with this mixture, sprinkle with cheese and place in a preheated oven. Bake the zucchini frittata for about 35 minutes. Let the frittata rest for 10 minutes before serving.