Vegetarian Recipe - Zucchini, Artichoke & Aparagus Frittata

Ingredients (serves 2)

• 1 tbs 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 and basil leaves, to garnish

Method

1. Preheat grill to high. Heat 2 tsp 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.
2. Return 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.

Notes

• Buffalo mozzarella are available from delis and gourmet food shops.