Asparagus & Zucchini Frittata - cooking recipe

Ingredients

2 zucchini, sliced lengthways
1 bunch asparagus, ends trimmed
2 potatoes, cooked and sliced
1 onion, chopped
3 garlic cloves, chopped
1/2 tablespoon olive oil
1 -2 teaspoon lemon juice, slightly more is fine
1 pinch rosemary
1/2 cup walnuts, chopped
4 eggs, beaten
2 tablespoons light cream or 2 tablespoons light cream, is fine
1/4 cup grated cheese
salt, to taste
fresh ground black pepper, to taste

Preparation

Preheat the oven to 180\u00b0C; saute onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables.
Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
Bake for 40 minutes and serve with salad greens.