Vegetarian Asparagus-Zucchini Egg Bake Recipe | :ratio

Ingredients

• Nonstick cooking spray
• 12 ounces fresh asparagus or 1 9-ounce package frozen asparagus cuts
• 1 small yellow sweet pepper, cut into 1/4-inch-wide strips
• 1/2 of a small zucchini, halved lengthwise and cut into 1/4-inch-thick slices (about 1/2 cup)
• 1/3 cup chopped onion
• 1/4 cup chopped bottled roasted red sweet peppers, drained
• 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
• 10 large eggs or 8 extra-large eggs
• 1/2 cup fat-free milk
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground black pepper
• 2 tablespoons Gold Medal™ all-purpose flour
• 3 tablespoons finely shredded Parmesan cheese
• Fresh dill sprigs (optional)