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    You are in: Home / Australian / Asparagus & Zucchini Frittata Recipe
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    Asparagus & Zucchini Frittata

    Average Rating:

     2 Total Reviews

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    • on July 16, 2009

      NEWEST TAG GAME: Sorry this is so late!! This was delicious!! I only changed the nuts - used pine nuts - it was out of this world!!

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    • on October 19, 2008

      There are elements of this that I love and some that are discordant, so I am not noting stars this time. Although rosemary is my favorite herb, I learned here that I don't like it with eggs. The addition of walnuts is brilliant...just wonderful. I would have preferred my potatoes more thinly sliced than I had them (which was about 3/8 of an inch). The major issue I had was uncertainty about the pan size. The amount of vegetables prompted me to use a baking dish about 10x10 inches and the 4 eggs (plus cream and cheese) didn't come close to the top...neither did 6 eggs. I do plan to make this again, with some adjustments.

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    Nutritional Facts for Asparagus & Zucchini Frittata

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.4
     
    Calories from Fat 179
    49%
    Total Fat 19.9 g
    30%
    Saturated Fat 4.8 g
    24%
    Cholesterol 220.9 mg
    73%
    Sodium 175.7 mg
    7%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 7.2 g
    28%
    Sugars 6.0 g
    24%
    Protein 16.7 g
    33%
    Detailed Nutrition Values About Nutrition Info
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