Asparagus-and-Zucchini Frittata | Recipe Cart
Tender asparagus and zucchini combine with creamy ricotta in this delicious 45-minute frittata perfect for 6 servings.
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Ingredients
- 2 ¼ zucchini (medium halved lengthwise and sliced crosswise 1/4 inch thick)
- 6 ounces asparagus (trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole )
- 8 eggs (large)
- Kosher salt
- Pepper
- ¾ cup fresh ricotta (6 ounces)
- 1 tablespoon extra-virgin olive oil
- 6 zucchini blossoms (stems and pistils removed, blossoms halved, for garnish (optional))
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