Frittata with Spring Onions, Asparagus, and Zucchini

by Mugnaini on April 16, 2013 in Pasta, Rice & Eggs

Frittata with Spring Onions, Asparagus, and Zucchini

Serves 8
Bake oven environment


  • 1 pound asparagus
  • 1 pound zucchini
  • 3 medium spring onions (may substitute with 1 medium sweet red onion)
  • 2 tablespoons extra virgin olive oil
  • 8 eggs
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon chopped fresh parsley
  • 6 basil leaves, chiffonade
  • 1 teaspoon grated lemon zest


Rinse the asparagus and remove the tough stem ends. Cut about 2 inches below the green tip and reserve asparagus tops. Cut remainder of stems into 1/4-inch rounds. Rinse the zucchini and cut in half lengthwise and then into 1/4-inch slices. Rinse the onions, cut in half lengthwise, and thinly slice.

Place a large saute pan with the oil into the oven and heat. Add all the vegetables. Cook, stirring a few times, until lightly browned and softened. Remove and allow to cool. Place the eggs, salt, pepper, Parmigiano-Reggiano, parsley, basil, and lemon zest in a mixing bowl and whisk lightly. Add the cooked vegetables to eggs and stir to combine. Pour egg mixture into an oiled 9 x 12-inch ceramic baking dish and set in the oven. Bake for about 15 minutes, or until puffed and golden on top, slightly firm when touched, and a knife inserted in the center comes out clean. Remove and allow to rest for 10 minutes. Cut into squares and serve.

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