Zucchini, artichoke & asparagus frittata

This beautiful vegetarian frittata makes a delicious main course for a dinner party at home.

Recipe «Zucchini, artichoke & asparagus frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp 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 in brine, thinly sliced, 80g buffalo mozzarella or 3 bocconcini, torn , Torn sage and basil leaves, to garnish.

Ingredients:

• 1 tbsp 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 in brine, thinly sliced 
• 80g buffalo mozzarella or 3 bocconcini, torn 
• Torn sage and basil leaves, to garnish 

Instructions

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.
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.