Marisa's Healthy Kitchen

We have been loving the fritattas lately if you haven’t noticed 🙂 They are quick, one skillet and really nutritious and of course super yummy! They can easily work with almost all the left over vegetables you have in your fridge. So feel free to change up my recipe. Of course you do not need cheese either I just think it enhances the frittata so much.  I love zucchini in them and I think next time I am going to coarsely grate them for a different taste.

Fontina, Asparagus and Zucchini Frittata

1 tablespoon of olive oil
1 large onion
1 tablespoon of minced garlic
1/2 bunch of asparagus
1 zucchini chopped, sliced thin or grated
12 eggs, whisked
1/2 cup of fontina cheese chopped or coarsely grated
3 tablespoons of grated parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste

Preheat over to 375 degrees. Heat the olive oil in a large skillet over medium-high heat. Sautée onions and garlic for 5 minutes. Add asparagus and zucchini and cook for another 2-3 minutes. Turn heat down to medium and pour eggs on top of vegetable mixture and let settle. Add fontina cheese by sprinkling around the settling eggs. Top parmesan, basil and salt and pepper. After 5-7 minutes on the stove top put the skillet into the oven for another 10-15 minutes to set. Once it is golden on top you can take out and Enjoy 🙂