Breakfast, lunch or dinner, perfect. Anything coloured green means goodness.
Perfect for breakfast, lunch or a quick mid-week dinner, this frittata is as delicious as it is versatile.
Preheat grill to high.
Heat 2 teaspoons oil in a 26cm ovenproof frypan over medium heat.
Add zucchini, shallot and asparagus and cook for 1 minute until shallot softens.
Add garlic and cook for 30 seconds until fragrant. Transfer to a bowl.
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.
I sometimes add cherry tomatoes and black olives. Perfect.
Ingredients
Directions
Perfect for breakfast, lunch or a quick mid-week dinner, this frittata is as delicious as it is versatile.
Preheat grill to high.
Heat 2 teaspoons oil in a 26cm ovenproof frypan over medium heat.
Add zucchini, shallot and asparagus and cook for 1 minute until shallot softens.
Add garlic and cook for 30 seconds until fragrant. Transfer to a bowl.
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.
I sometimes add cherry tomatoes and black olives. Perfect.