Asparagus-and-Zucchini Frittata
Servings
6
Servings
6
Ingredients
  • 2inch medium zucchini halved lengthwise and sliced crosswise 1/4thick
  • 180g asparagus—trimmedstems sliced 1/4 inch thick on the diagonal and tips left whole
  • 8 large free range eggs
  • sea salt flakes
  • pepper
  • 3/4cup fresh ricotta
  • 1tablespoon extra-virgin olive oil
Instructions
  1. Preheat the oven to 180c.
  2. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.
  3. In a large bowl, beat the eggs with 1/2 teaspoon of salt and 
1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.
  4. In a 12-inch ovenproof nonstick fry pan, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top.
  5. Transfer the pan to the oven and bake for 20 to 25 minutes, until the frittata is just set. Let cool slightly, transfer to a platter, cut into wedges and serve.

Recipe Notes

Serve With Sliced salumi, pecorino cheese drizzled with honey, dried or fresh fruit, and crusty bread.