Asparagus & Zucchini Frittata

READY IN: 50mins
Recipe by bluemoon downunder

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.

Top Review by BarbryT

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.

Ingredients Nutrition


  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.

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