Recipes
Asparagus and Zucchini Frittata
- Banana Bread
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.
Ingredients
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2 ¼ zucchini (medium halved lengthwise and sliced crosswise 1/4 inch thick)
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6 ounces asparagus (trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole )
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8 eggs (large)
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Kosher salt
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Pepper
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¾ cup fresh ricotta (6 ounces)
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1 tablespoon extra-virgin olive oil
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6 zucchini blossoms (stems and pistils removed, blossoms halved, for garnish (optional))
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