Zucchini, Artichoke & Asparagus Frittata

AuthorAnnabel
RatingDifficultyBeginner

Breakfast, lunch or dinner, perfect. Anything coloured green means goodness.

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Yields2 Servings
Prep Time20 minsCook Time6 minsTotal Time26 mins
 1 tbsp extra virgin olive oil
 1 zucchinicut into thin matchsticks or coarsely grated
 6 asparagus spearswoody ends trimmed, sliced into 5cm lengths
 1 shallotfinely chopped
 5 eggslightly beaten
 2 artichokes (80g) in brinethinly sliced
 80 g buffalo mozzarella (or 3 bocconcini)torn
 sage for garnishtorn
 basil for garnishtorn
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
2

Preheat grill to high.

3

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

4

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

5

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

6

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

7

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

8

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

9

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

Annabelle's tips
10

I sometimes add cherrie tomatoes and black olives. Perfect.

Ingredients

 1 tbsp extra virgin olive oil
 1 zucchinicut into thin matchsticks or coarsely grated
 6 asparagus spearswoody ends trimmed, sliced into 5cm lengths
 1 shallotfinely chopped
 5 eggslightly beaten
 2 artichokes (80g) in brinethinly sliced
 80 g buffalo mozzarella (or 3 bocconcini)torn
 sage for garnishtorn
 basil for garnishtorn

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
2

Preheat grill to high.

3

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

4

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

5

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

6

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

7

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

8

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

9

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

Annabelle's tips
10

I sometimes add cherrie tomatoes and black olives. Perfect.

Zucchini, Artichoke & Asparagus Frittata
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time20 minsCook Time6 minsTotal Time26 mins

Ingredients

 1 tbsp extra virgin olive oil
 1 zucchinicut into thin matchsticks or coarsely grated
 6 asparagus spearswoody ends trimmed, sliced into 5cm lengths
 1 shallotfinely chopped
 5 eggslightly beaten
 2 artichokes (80g) in brinethinly sliced
 80 g buffalo mozzarella (or 3 bocconcini)torn
 sage for garnishtorn
 basil for garnishtorn

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
2

Preheat grill to high.

3

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

4

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

5

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

6

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

7

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

8

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

9

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

Annabelle's tips
10

I sometimes add cherrie tomatoes and black olives. Perfect.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 394
% Daily Value *
Total Fat 25g39%
Saturated Fat 6.8g34%
Cholesterol 415mg139%
Sodium 895mg38%
Potassium 525mg15%
Total Carbohydrate 18.5g7%
Dietary Fiber 8.1g33%
Sugars 7g
Protein 22.3g45%

Calcium 13%
Iron 29%
Vitamin D 193%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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