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Home > Recipes > Green frittata

Green frittata

Image of a green frittata recipe cooked and served in a large round frypan sitting on a wooden cutting board
(2)
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Nut free
Image of a green frittata recipe cooked and served in a large round frypan sitting on a wooden cutting board
  • 3.5 serves of vegetables per 
  • serving
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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
75g feta, crumbled

Savvy swaps

You can swap:

Fresh asparagus
Canned asparagus, well drained
Fresh chives
Dried chives
Frozen peas
Fresh or canned peas

Tips

  • Leafy green vegetables provide folate. Folate helps reduce tiredness.  
  • With loads of vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Eggs provide Vitamin A. Vitamin A supports your immune system. 

  • Use leftover coriander to make our Mexican salsa or it can be washed, wrapped in a clean damp cloth and stored in an airtight container in the fridge. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ zucchini to help reduce food waste. 
  • There are lots of uses for eggshells – crush them into a powder and sprinkle around the base of plants to deter pests like slugs and ants. 

  • To save money try growing your own herbs like chives in the garden or in pots. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ zucchinis to save money. 
  • Eggs provide a low-cost, easy to prepare source of protein and other nutrients. 

Method

Step 1
Pre-heat oven to 180oC.

Step 2
In a large bowl, mix the chives, coriander, zucchini, baby spinach, asparagus, eggs and frozen peas.

Step 3
Grease a large ovenproof fry pan with olive oil and heat over medium heat.

Step 4
Add the egg mix and spread evenly. Sprinkle the top with crumbled feta and cook for 5 minutes until the base starts to cook.

Step 5
Place the fry pan in the oven and cook for 20-25 minutes until golden and cooked through.

  

Food safety tip: If you are packing for lunch, the frittata needs to be kept cold so pack an ice brick.   

Tips

  • Leafy green vegetables provide folate. Folate helps reduce tiredness.  
  • With loads of vegetables, this recipe is a good source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Eggs provide Vitamin A. Vitamin A supports your immune system. 

  • Use leftover coriander to make our Mexican salsa or it can be washed, wrapped in a clean damp cloth and stored in an airtight container in the fridge. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ zucchini to help reduce food waste. 
  • There are lots of uses for eggshells – crush them into a powder and sprinkle around the base of plants to deter pests like slugs and ants. 

  • To save money try growing your own herbs like chives in the garden or in pots. 
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ zucchinis to save money. 
  • Eggs provide a low-cost, easy to prepare source of protein and other nutrients. 

Rating

4.5
(2)

Rate this recipe

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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