Skip to content

Green frittata

3.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

3.5 serves of vegetables per serve

Diet and Allergies:

, ,

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

3.5 serves of vegetables per serve

Diet and Allergies:

, ,

Ingredients

1 tbsp chives, chopped
½ cup coriander, chopped
2 large zucchini, grated & liquid squeezed out
200g baby spinach
3 asparagus stems, chopped
6 eggs, lightly beaten
½ cup frozen peas
Olive oil spray
75g feta, crumbled

Method

Pre-heat oven to 180oC.

In a large bowl, mix the chives, coriander, zucchini, baby spinach, asparagus, eggs and frozen peas.

Spray a large ovenproof fry pan with olive oil and heat over medium heat. Add the egg mix and spread evenly. Sprinkle the top with crumbled feta and cook for 5 minutes until the base starts to cook.

Place the frying pan in the oven and cook for 20-25 minutes until golden and cooked through.

Share recipe:

You might also like:

3 vegetable kofta with tabouleh and a quarter of lemon on a round white plate with a small bowl of yoghurt and a white napkin on the right and a silver knife and fork on the left

Vegetarian kofta

4 pieces of chicken on a bed of rice with chopped capsicum, tomato and green beans served on a square white plate on a wooden platter with a spoon and white napkin on the right

Spanish chicken rice

Roasted vegetables in a metal baking dish lined with baking paper, garnished with fresh spinach leaves

Balsamic baked vegetables