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Zucchini, artichoke & asparagus frittata

by wiki
10 April, 2019
in Dinner
0
Zucchini, artichoke & asparagus frittata
Zucchini, artichoke & asparagus frittata
  • 2 Servings
  • Capable cooks

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

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.
  • Low carb
  • Low kilojoule
  • Low sugar
  • Vegetarian

Nutrition

  • 1809 kj

    Energy

  • 32g

    Fat Total

  • 12g

    Saturated Fat

  • 5g

    Fibre

  • 32g

    Protein

  • 569mg

    Cholesterol

  • 386.72mg

    Sodium

  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve

Notes

Buffalo mozzarella are available from delis and gourmet food shops.

  • Author: Olivia Andrews
  • Image credit: Ben Dearnley & Amanda McLauchlan
  • Publication: Taste.com.au

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