Name: Hayden Quinn's green frittata recipe
Yield: 1
Ingredients: 250.00 ml basil leaves; 250.00 ml flat-leaf parsley leaves; 500.00 ml baby spinach; 6 eggs; 500g ricotta; ¼ cup (20g) parmesan; 36.40 gm extra virgin olive oil, plus extra to serve; 1 onion, sliced; 2 garlic cloves, crushed; 375.00 ml baby kale, plus extra leaves to serve; 1 zucchini, shaved in strips using a vegetable peeler; 4 stalks asparagus, shaved into strips with a vegetable peeler; Lemon juice, to serve

Hayden Quinn's green frittata recipe

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Kickstart your week with a vibrant veggie-packed frittata.

Ingredients:

250.00 ml basil leaves
250.00 ml flat-leaf parsley leaves
500.00 ml baby spinach
6 eggs
500g ricotta
¼ cup (20g) parmesan
36.40 gm extra virgin olive oil, plus extra to serve
1 onion, sliced
2 garlic cloves, crushed
375.00 ml baby kale, plus extra leaves to serve
1 zucchini, shaved in strips using a vegetable peeler
4 stalks asparagus, shaved into strips with a vegetable peeler
Lemon juice, to serve

Instructions:

Preheat your oven to 180°C.
Combine the herbs and spinach in a food processor and pulse until finely chopped. Add the eggs, ricotta, parmesan, and seasonings, then blend until smooth.
In a frypan over medium heat, sauté the onion until softened (2-3 minutes), then add the garlic and cook until fragrant (about 1 minute). Stir in the baby kale and zucchini strips, then take the pan off the heat.
Pour in the egg mixture and gently fold to evenly distribute the ingredients in the pan.
Bake in the oven for 20-25 minutes until golden and puffed. Let it cool for 5 minutes before removing from the pan.
Top the dish with asparagus and extra kale leaves and generously drizzle with lemon juice and olive oil before serving.

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