- 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 1Preheat 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 2Return 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
