Name: Full-of-greens frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 250g baby spinach leaves; 9.20 gm olive oil; 1 garlic clove, crushed; 250g zucchini, coarsely grated; 1 tsp finely grated lemon rind; 4 eggs; 4 egg whites; 100g reduced-fat fresh ricotta; 40.00 ml finely grated parmesan; 62.50 ml chopped fresh chives; 100g skinless roasted red capsicum, finely chopped

Full-of-greens frittata

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Healthy greens frittata topped with sweet roasted capsicum salsa.

Ingredients:

250g baby spinach leaves
9.20 gm olive oil
250g zucchini, coarsely grated
1 tsp finely grated lemon rind
4 eggs
4 egg whites
100g reduced-fat fresh ricotta
40.00 ml finely grated parmesan
62.50 ml chopped fresh chives
100g skinless roasted red capsicum, finely chopped

Instructions:

1. Preheat your oven to 180°C. Grease and line a 20cm round cake pan. Place spinach in a heatproof bowl, cover with boiling water, stand for 30 seconds, then refresh. Drain and squeeze out excess liquid before coarsely chopping.
In a frying pan over medium-high heat, heat oil until shimmering. Sauté garlic until fragrant, about 30 seconds. Add zucchini and lemon rind, cook until zucchini is vibrant green, about 2 minutes. Allow to cool before serving.
In a bowl, combine eggs, egg whites, ricotta and parmesan. Add zucchini mixture, spinach, and two-thirds of the chives. Transfer the mixture to a pan and bake for 25-30 minutes, or until set.
In a bowl, mix together the bell pepper and the rest of the chives. Serve alongside the frittata.

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