Full-of-greens frittata

Full-of-greens frittata

Ingredients (4 servings)

250g baby spinach leaves

2 teaspoons olive oil

1 garlic clove, crushed

250g zucchini (baby marrow), coarsely grated

1 teaspoon finely grated lemon rind

4 eggs

4 egg whites

100g feta

2 tablespoons finely grated parmesan

ΒΌ cup chopped fresh chives

100g skinless roasted red capsicum, finely chopped (optional)


Preheat oven to 180oC. Grease and line a 20cm (base measurement) round cake pan. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh. Drain, squeezing excess liquid. Coarsely chop.

Heat oil in a frying pan over medium-high heat. Stir garlic for 30 seconds or until aromatic. Stir in zucchini and lemon rind for 2 minutes or until zucchini is bright green. Cool.

Whisk eggs, egg whites, feta and parmesan in a bowl. Stir in zucchini mixture, spinach and two-thirds of chives. Pour into pan. Bake for 25-30 minutes or until set.

Combine the capsicum and remaining chives in a bowl. Serve with the frittata.

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