Asparagus and Zucchini Frittata
Details
- Servings: 6
- Diet: Low-Carb
- Meal: breakfast
- Dish: egg, main course
Cuisine
- italian
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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