Family friendly Main

Zucchini, artichoke and asparagus frittata

Name: Zucchini, artichoke and asparagus frittata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tablespoon 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; 2 artichokes (80g) in brine, thinly sliced; 80g buffalo mozzarella or 3 bocconcini, torn; Torn sage and basil leaves, to garnish

Rate now

05m

10m

Zucchini, artichoke and asparagus frittata

Jump to recipe

by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 02, 2015

For a quick, easy and healthy meal, try this zucchini, artichoke and asparagus frittata.

1 tablespoon 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
2 artichokes (80g) in brine, thinly sliced
80g buffalo mozzarella or 3 bocconcini, torn
Torn sage and basil leaves, to garnish

Method

1.

Preheat grill to high. Heat 2 teaspoons oil in a 26cm ovenproof frypan over medium heat. Add zucchini, eschalot and asparagus and cook for 1 minute until eschalot softens. Add garlic and cook for 30 seconds until fragrant. Transfer to a bowl.
2.

Return pan to the heat with remaining oil. Once hot, add the eggs and cook for 1 minute or until starting to set. Scatter over zucchini mixture and artichokes and cook for a further 1-2 minutes. Sprinkle with mozzarella and place under grill for 2 minutes or until golden and mozzarella has melted. Scatter over basil and sage leaves. Season with salt and freshly ground pepper and serve immediately.

Rate now