Asparagus Zucchini Frittata

After ten minutes have passed remove the egg dish from the oven and place the asparagus one by one on top in a neat row. Toss the asparagus with a drizzle of olive oil a big squeeze of lemon juice salt and pepper and set aside.

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Return to the oven.

Asparagus zucchini frittata. Pour over vegetables in baking dish. Stir until beginning to soften. Drain well reserving some asparagus tips for garnish.

Frittata comes from Italy and the word frittata roughly translates to fried in Italian given its name because frittatas partially cook on the stove. Pour over vegetables in baking dish. Garnish each serving with asparagus.

Frittatas are made by sautéing veggies or using pre-cooked veggies whisking eggscreamcheese together pouring over the veggies in a skillet cooking briefly on the stove then transferring to the oven. Over medium heat heat 2 tablespoons of olive oil in a 10-inch nonstick oven-proof pan. Bake uncovered in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.

In a 26cm frypan heat olive oil over medium-high heat and add capsicum and onion. Layer zucchini slices over. Add the minced french shallot and saute for 3-4 minutes or until.

Bake uncovered in a 350 degree F oven. Multiply the quantities of the ingredients for extra serves. Method Frittata 1.

Peel and finely chop the onionshallot. Combine eggs half-and-half parsley basil salt and pepper. Steps to make an asparagus frittata Snap the ends off the asparagus where they naturally break then cut in chunks.

Layer zucchini slices over. You can also use a cast iron pan. Asparagus frittata A quick and simple one-pan option this asparagus frittata is perfect for breakfast or as a light meal.

Spread asparagus-pepper mixture evenly in baking dish. Combine eggs half-and-half parsley salt and pepper. Cover and boil about 1 minute or until crisp-tender.

Let stand 10 minutes before serving. Whisk the eggs until fluffy then add.

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