There is hardly a better catch-all for vegetables than a frittata. I could easily riff on a frittata recipe every day (it was the frittata recipe that led me to creating all the base recipes for the cookbook). Raw, roasted, leftovers- most types of vegetables are welcome. This asparagus frittata uses a roasted asparagus mixture I use to make an asparagus soup. It takes a little longer to roast but the flavor is a favorite. Add more herbs as desired or swap out the cheese- both are easy ways to add more layers of flavor. Read more and see the recipe.
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