Serves = 4
- 2 tbsn extra virgin olive oil
- 2 medium zucchini, cut both ends off and slice into circles
- 1/2 leek, thinly sliced
- 6 eggs
- 250g cottage cheese
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups baby spinach
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Zucchini, Pea and Corn Frittata
Served hot or cold this one makes a great meal to go option.
30
mins
8
ingredients
$3.65
/ person
Gear
Ingredients
It’s this easy
- Heat the olive oil in frying pan over a medium heat
- Add the zucchini and leek and cook until soft
- Crack the eggs into a jug and whisk. Add the cheese, peas, corn and 3 cups of baby spinach and stir to combine
- Pour the egg mix into the pan and and cook for 12-15 minutes or until the eggs are just set
- Place the pan under the grill and cook for 5 minutes until golden and eggs are cooked through. If you don’t have a grill place a lid on top of the pan and continue to cook until eggs are cooked through.
- Cut into pieces, place on a plate and top with the remaining baby spinach
Tweaks
- Add fresh herbs to serve e.g. coriander or basil
- Add salmon or canned tuna to the egg mix or top with smoked salmon.
Notes
Nutrition information (per serve):
- Energy (1575kJ)
- Protein (26.0g)
- Total fat (20.4g)
- Saturated fat (5.5g)
- Carbohydrate (18.2g); Starch (10.8g), Sugars (7.4g), Added sugars (0g), Free sugars (0g)
- Dietary fibre (6.7g)
- Sodium (337mg)
- Calcium (172mg)
- Iron (3.9mg)
