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

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

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

Rating

4
(1)

Rate this recipe

You might also like

Subscribe to our updates!

© 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

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

We will send this recipe to your inbox. Read our privacy collection statement first.