My mom found this recipe a few years back in a magazine, but I don't know which one. She ripped out the page and gave it to me. I've made this once before for a brunch with my girlfriends and they loved it. Once again, this recipe came up when we were planning our dinner menu for this week. My cousin and I had to make up a bowling game tonight for the league we play on (because we missed this past month) so I knew we wanted something relatively light. This was great. The best part about this is that there is a lot left over so I will have some for lunch tomorrow.
12 ounces Fresh Asparagus, cut into 1-inch pieces
1 Yellow Bell Pepper, cut into strips
1/2 Zucchini, halved lengthwise and sliced (I used a whole zucchini)
1/3 cup Chopped Onion
1/4 cup Roasted Red Peppers, drained (I used a whole 12 ounce jar)
1/3 cup Shredded Mozzarella Cheese
2 cups Egg Beaters or 8 Eggs
1/2 cup Milk
1 tablespoon Fresh Dill or 1 teaspoon Dried Dill
3/4 teaspoon Salt
1 teaspoon Black Pepper
2 tablespoons Flour
3-4 tablespoons Grated/Shredded Parmesan Cheese
In a large saucepan, bring 1 inch of water to a boil. Add the asparagus, yellow pepper, zucchini, and onion. Cover and simmer until the vegetables are just tender. Drain well. Stir in the roasted red peppers. Spread the vegetable mixture evenly into a rectangular baking dish that has been sprayed with cooking spray. Top the vegetable mixture with half of the mozzarella. In a bowl, whisk together the egg, milk, dill, salt, and pepper. Whisk in the flour, making sure that it is completely combined. Pour the egg mixture over the vegetables in the baking dish. Bake, uncovered, at 350 degrees for 35 minutes, or until slightly puffed. Sprinkle the top with the Parmesan and remaining mozzarella cheese. Let stand for 10 minutes before serving. Makes 8 servings.