Green Harvest Frittata

Cuisinart original

Fresh and herbaceous, this frittata is the perfect addition to your weekend brunch spread.


Makes 6 to 8 servings 


¼    cup mixed herbs (we recommend parsley, dill, and basil, but use                     whatever you love or have on hand) 
1    garlic clove
½   leek, trimmed
1    small zucchini, halved lengthwise 
1    bunch asparagus, trimmed
1    tablespoon olive oil  
½   teaspoon kosher salt 
¼   teaspoon freshly ground black pepper 
6    large eggs 
¼   cup crumbled goat cheese 

Nutritional information

Nutritional information per serving (based on 8 servings): Calories 102 (60% from fat) Carb 3g Pro 7g fat 7g sat. fat 2g chol. 143mg sod. 226mg calc. 48mg fiber 1g


  1. Preheat the oven to 375°F with a rack in the upper third position.
  2. Insert the chopping blade in the work bowl of the food processor. Add the herbs and pulse until finely chopped. Remove and reserve.
  3. With the machine running on High, drop the garlic through the feed tube to finely chop. Remove the chopping blade. Insert the slicing disc assembly and secure the food processor lid. Slice the leek. Remove the garlic and leek, and reserve.
  4. Slice the zucchini and asparagus. Remove and reserve.
  5. Put the oil in a 10-inch oven-proof, nonstick skillet set over medium-low to medium heat. Add the garlic, leek, and a pinch each of the salt and pepper. Sauté until the garlic and leek are fragrant, softened, and have picked up a touch of color. 
  6. Add the zucchini and asparagus, and sauté until very tender, stirring occasionally, about 10 minutes. 
  7. While the vegetables are sautéing, put the eggs in a bowl and whisk well with the remaining salt and pepper. Once the vegetables are softened, add the egg mixture and then stir in the chopped herbs. Cook over low heat until the edges are just set.
  8. Sprinkle the goat cheese over the top of the egg mixture and then transfer to the oven. Bake until set, about 10 minutes. 
  9. Remove and allow to cool for a few minutes prior to serving.