steps to prepare award winning Zucchini, artichoke & asparagus frittata

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini, artichoke & asparagus frittata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini, artichoke & asparagus frittata is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini, artichoke & asparagus frittata is something that I’ve loved my entire life.

Table of Contents

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 (see note) or 3 bocconcini, torn
  • Torn sage, to garnish
  • Torn basil leaves, to garnish

Method

  • Step 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.
  • Step 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.

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