This beautiful vegetarian frittata makes a delicious main course for a dinner party at home.
- 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.
- 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set