Asparagus and Zucchini Frittata

Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.

Nutrition Information

192 Calories

24g Carbohydrates

24g Protein

787mg Potassium

5g Fiber

1g Sugar

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))