Directions

What are we cooking today?

1. Perfect for breakfast, lunch or a quick mid-week dinner, this frittata is as delicious as it is versatile.

Getting started

1. Preheat grill to high.

2. Heat 2 teaspoons oil in a 26cm ovenproof frypan over medium heat.

3. Add zucchini, shallot and asparagus and cook for 1 minute until shallot softens.

4. Add garlic and cook for 30 seconds until fragrant. Transfer to a bowl.

5. Return pan to the heat with remaining oil. Once hot, add the eggs and cook for 1 minute or until starting to set.

6. Scatter over zucchini mixture and artichokes and cook for a further 1-2 minutes.

7. Sprinkle with mozzarella and place under grill for 2 minutes or until golden and mozzarella has melted.

8. Scatter over basil and sage leaves. Season with salt and freshly ground pepper and serve immediately.

Annabelle's tips

1. I sometimes add cherry tomatoes and black olives. Perfect.