Asparagus & Zucchini Frittata |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A yummy frittata. When making this, I've used a herb grinder which has in it a wonderful combination of rosemary and sage, so if you like sage, you may want to add a bit of sage as well. Alternatively, you could add other herbs such as oregano, marjoram or thyme. Obviously you may also use more or less cloves of garlic - depending on your taste preferences. Ingredients:
2 zucchini, sliced lengthways |
1 bunch asparagus, ends trimmed |
2 potatoes, cooked and sliced |
1 onion, chopped |
3 garlic cloves, chopped |
1/2 tablespoon olive oil |
1 -2 teaspoon lemon juice, slightly more is fine |
1 pinch rosemary |
1/2 cup walnuts, chopped |
4 eggs, beaten |
2 tablespoons light cream or 2 tablespoons light cream, is fine |
1/4 cup grated cheese |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Preheat the oven to 180°C; sauté onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables.
2. Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
3. Bake for 40 minutes and serve with salad greens.
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