Zucchini and Asparagus Frittata

This is a Weight Watchers 2 Points Plus+ recipe. Perfect for Lent, vegetarians, and those following the Weight Watchers Points Plus+ system.


  • non-stick cooking spray
  • 1 (9 or 10 oz) box frozen cut asparagus
  • 1 small yellow bell pepper, cut in 1/4 inch wide strips
  • 1/2 of a small zucchini, halved lengthwise and
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  • cut into 1/4 inch-thick slices (about 1/2 cup)
  • 1/3 cup chopped onions
  • 1/4 cup chopped bottled roasted red sweet peppers, drained
  • 1/2 cup shredded reduced fat Mozzarella cheese
  • 2 cups refrigerated or frozen egg substitute, thawed
  • 1/2 cup skim milk
  • 1 tsp. dried dill
  • 3/4 tsp .salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. flour
  • 4 Tbsp. finely shredded Parmesan cheese
  • fresh dill sprigs, optional


Preheat reheat oven to 350 degrees F. Lightly coat a 2 quart rectangular baking dish with nonstick cooking spray; set aside.

Cut asparagus spears into 1 inch long pieces.

In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow pepper strips, zucchini and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.


In a large bowl, whisk together egg substitute, milk, dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake uncovered about 35 minutes, or until slightly puffed and top is set. Sprinkle with remaining mozzarella and Parmesan cheese. Let stand 10 minutes before serving. If desired garnish individual servings with dill sprigs. Cut into 8 equal sized servings.


By Jim

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