Asparagus & Zucchini Frittata

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  zucchini, sliced lengthways
• 1  bunch asparagus, ends trimmed
• 2  potatoes, cooked and sliced
• 1  onion, chopped
• 3  garlic cloves, chopped
• 1⁄2 tablespoon olive oil
• 1 -2  teaspoon lemon juice, slightly more is fine
• 1  pinch rosemary
• 1⁄2 cup walnuts, chopped
• 4  eggs, beaten
• 2  tablespoons  light cream or 2  tablespoons  light cream, is fine
• 1⁄4 cup  grated cheese
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

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.