1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (436g) Recipe makes 4 servings
Calories 361
Calories from Fat 179		(49%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 8.2g
	Trans Fat 0.0g
Cholesterol 220mg		73%
Sodium 175mg		7%
Potassium 1190mg		34%
Total Carbohydrate 33.7g		11%
	Dietary Fiber 7.2g	28%
	Sugars 6.1g
Protein 16.7g		33%
detailed view... how is this calculated?

Asparagus & Zucchini Frittata

Recipe #330036 | 50 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Oct 11, 2008

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.

SERVES 4 (change servings and units)

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 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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mom2Rose

On Jul 16, 2009

NEWEST TAG GAME: Sorry this is so late!! This was delicious!! I only changed the nuts - used pine nuts - it was out of this world!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BarbryT

On Oct 19, 2008

There are elements of this that I love and some that are discordant, so I am not noting stars this time. Although rosemary is my favorite herb, I learned here that I don't like it with eggs. The addition of walnuts is brilliant...just wonderful. I would have preferred my potatoes more thinly sliced than I had them (which was about 3/8 of an inch). The major issue I had was uncertainty about the pan size. The amount of vegetables prompted me to use a baking dish about 10x10 inches and the 4 eggs (plus cream and cheese) didn't come close to the top...neither did 6 eggs. I do plan to make this again, with some adjustments.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews