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Zucchini, artichoke & asparagus frittata
Zucchini, artichoke & asparagus frittata
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Elegant vegetarian frittata perfect for entertaining.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 zucchini, cut into thin matchsticks or coarsely grated
  • 1 eschalot, finely chopped
  • 6 asparagus spears, woody ends trimmed, sliced into 5cm lengths
  • 1 garlic clove, finely chopped
  • 5 eggs, lightly beaten
  • 80g artichokes
  • 80g buffalo mozzarella (see note) or 3 bocconcini, torn
  • Torn sage, to garnish
  • Torn basil leaves, to garnish
Instructions:
  • Preheat grill to high. In a 26cm ovenproof frypan over medium heat, sauté zucchini, eschalot, and asparagus in 2 teaspoons of oil until eschalot softens, then add garlic and cook until fragrant, about 30 seconds. Transfer to a bowl.
  • Heat the remaining oil in the pan. Add the eggs and cook for 1 minute until starting to set. Sprinkle the zucchini mixture and artichokes over the eggs. Cook for an additional 1-2 minutes. Top with mozzarella and grill for 2 minutes until golden and melted. Finish by scattering basil and sage leaves, season with salt and pepper, then serve promptly.

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