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Baked Asparagus and Zucchini Frittata
4
30 minutes
Ingredients
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1 medium onion
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10.5 oz fresh asparagus
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1 large zucchini
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6 eggs
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STAR Extra-virgin olive oil
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Salt and pepper
Instructions
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1.
Lightly sauté the onion in a frying pan with a dash of STAR extra-virgin olive oil until golden brown. Chop off the tips of the asparagus spears and set them aside.
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2.
Slice the remainder of the spears, put them in the frying pan and sauté. When they begin to soften, add the chopped zucchini and cook until the vegetables are al dente. Add salt and pepper to taste.
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3.
Blanch the asparagus tips in a pan of salted boiling water for a few minutes.
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4.
Grease a baking pan with STAR extra-virgin olive oil, arrange the zucchini and asparagus on it and cover with the freshly beaten eggs. Sprinkle the asparagus tips on top and bake for 15 minutes, until the eggs are cooked.
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5.
If you like, you can also sprinkle some Parmesan, or any other cheese, on top.
