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:

Four couscous cakes on a white plate served on a white napkin with two couscous cakes, dipping sauce and lemon wedges on the side for serving with a knife and fork in the background.

Couscous cakes

Vegetable gratin in an oval oven-proof dish with a spoonful removed and sitting in a small bowl with a spoon to the side. Plates for serving in the top right of the image

Vegetable gratin

Lamb tagine and couscous served on a flat white plate with a knife, fork and napkin on the right.

Lamb tagine