Asparagus and zucchini frittata

30 min


3 persons




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Asparagus and zucchini frittata served in two casseroles with a bottle of olive oil and nut drink


  • 1 medium onion
  • 300 g fresh asparagus
  • 1 large zucchini
  • 6 eggs
  • Borges extra-virgin olive oil
  • Salt and pepper
  • 1/2 cup of Borges Natura walnut drink
  • 100 g crumbled goat cheese
Borges Olive oil for Indian cooking

Olive Oil For Indian Cooking

Nut drink

Hazelnut drink

Almond drink

Step by step

  1. Step 1

    Lightly fry the onion in a frying pan with a dash of extra-virgin olive oil until golden brown. Chop off the tips of the asparagus spears and put by. Slice the remainder of the spears into a frying pan and lightly fry. When they begin to soften, add the chopped zucchini and fry until the vegetables are cooked al dente. Add salt and pepper to taste.

  2. Step 2

    Blanch the asparagus tips in a pan of salted boiling water for a few minutes.

  3. Step 3

    Grease an oven tray with extra-virgin olive oil, arrange the zucchini and asparagus on it and cover with the freshly beaten eggs and the walnut drink. Sprinkle the asparagus tips and cheese on top and bake for 15 minutes, until the eggs are cooked.

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