1 Tbsp. olive oil2 shallots, chopped½ lb. asparagus, bottoms trimmed and cut into 1-inch pieces1 red bell pepper, cut into 1-inch pieces1 medium zucchini, halved lengthwise and cut crosswise into ¼-inch slices¼ tsp. kosher salt6 large eggs¼ cup skim milk¼ tsp. fresh ground black pepperPinch cayenne pepper1 oz. finely grated Parmigiano-Reggiano1 Tbsp. fresh flat-leafed parsley, chopped8 large fresh basil leaves, chopped2 scallions, greens only, chopped
Yield: 6 servingsServing Size: 1/6 frittataSource: BWH Food Service
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