Zucchini & Asparagus Frittata

6 ingredient recipe

Super versatile, and ready in just 30 minutes!


– Olive oil, divided – Zucchini – Asparagus – Cherry tomatoes – Red onions – Eggs – Goat cheese

Step 1

Crack six eggs into a mixing bowl and whisk well. Chop the vegetables into a fine dice.  Add to the whisked eggs.

Step 2

Shred half an ounce of parmesan cheese, and add that along with half an ounce of goat cheese into the eggs.

Step 3

Chop up two tbsp of fresh herbs and add this to the eggs as well. Whisk the mixture thoroughly. Set aside.

Step 4

Use a skillet or fry pan, and heat up a tablespoon of oil on medium heat. Swivel the oil so it covers the full width of the pan.

Step 5

Pour the egg mixture into the skillet and move it around for 30 seconds. Then let it cook and settle for about a minute.

Step 6

Once the edges are somewhat set, try to cook as much of the egg as possible by moving the mixture around.

Step 7

Once the eggs are mostly cooked cover the skillet with a plate that's larger than the skillet, and flip the frittata gently onto the plate.

Step 8

Then, oil the skillet again and gently slide the frittata back onto the skillet and allow the uncooked side to cook for about 3 minutes.

Step 9

Use a serving plate or cutting board to flip the frittata back. Cut it up into neat slices and serve hot!

These are usually gone before I know it!