Nickel Allergy Friendly Asparagus and Fresh Mozzarella Frittata
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Learn more →Ingredients
4 servings
- 8 large eggs
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 bunch asparagus (about 12 oz), woody ends snapped off, cut into 1-inch pieces
- 1 medium zucchini (about 8 oz), halved lengthwise and sliced into half-moons
- 3 scallions, green tops only, thinly sliced
- 4 oz fresh mozzarella, torn into small pieces
- 2 tbsp fresh basil leaves, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high.
- 2
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
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