Green Frittata
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 1 tbs chives, chopped
- 1/2 cup fresh coriander
- 2 large zucchini, grated
- 200 g baby spinach leaves
- 3 asparagus, chopped
- 1/2 cup frozen peas
- 1 spray oil
- 75 g reduced-fat feta cheese
- 6 eggs
Method
- Pre-heat oven to 180°C.
- Grate zucchini and squeeze out excess moisture.
- In a large bowl mix the chives, coriander, zucchini, baby spinach, chopped 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.
2 serves of veggies in each serving of this recipe.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 879.3 kj | 100 kj |
| Protein | 17.2 g | 6 g |
| Fat, total | 12.5 g | 4.4 g |
| — saturated | 4.6 g | 1.6 g |
| Carbohydrate | 4.7 g | 1.6 g |
| — sugars | 3.8 g | 1.3 g |
| Sodium | 370.8 mg | 129 mg |
| Fibre | 4.8 g | 1.7 g |