Zucchini & Asparagus Frittata
6 ingredient recipe
Super versatile, and ready in just 30 minutes!
check it out!
– Olive oil,
– Zucchini – Asparagus – Cherry tomatoes – Red onions – Eggs – Goat cheese
Crack six eggs into a mixing bowl and whisk well. Chop the vegetables into a fine dice. Add to the whisked eggs.
Shred half an ounce of parmesan cheese, and add that along with half an ounce of goat cheese into the eggs.
Chop up two tbsp of fresh herbs and add this to the eggs as well. Whisk the mixture thoroughly. Set aside.
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.
Pour the egg mixture into the skillet and move it around for 30 seconds. Then let it cook and settle for about a minute.
Once the edges are somewhat set, try to cook as much of the egg as possible by moving the mixture around.
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.
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.
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!
Full Recipe Here
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