Home > Recipes > Green frittata
  • 3.5 serves of vegetables per 
  • serving
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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



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.   




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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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