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Ingredients

• 1 1/2 pounds fresh asparagus or two 9-ounce or 10-ounce packages frozen cut asparagus
• 1 medium yellow sweet pepper, cut into 1/4-inch strips
• 1/3 cup chopped onion
• 1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
• 10 slightly beaten eggs
• 1 cup half-and-half, light cream, or milk
• 2 tablespoons snipped fresh Italian parsley
• 1 1/4 teaspoons salt
• 1/4 - 1/2 teaspoon ground black pepper

Description

Packed Full Of Colorful Vegetables, This Fresh Flavored, Low-cal Baked Egg Dish Is Perfect To Serve For Brunch, Or Anytime Of The Day.

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