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Quick veg and cheese frittata recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
20-minute vegetable frittata: Quick, healthy, and perfect for weeknight dinner.
Ingredients:
  • 55g (1 ⁄3 cup) frozen peas
  • 50g (1 ⁄3 cup) podded frozen edamame
  • 40.00 ml unsweetened almond milk
  • 20.00 ml chopped fresh dill, plus extra, to serve
  • 1 ⁄2 small zucchini, thinly sliced
  • 40.00 ml cottage cheese
  • 20g baby spinach
Instructions:
  • Cook peas and edamame until tender, then drain. In a bowl, whisk together eggs, milk, and dill, and season with salt and pepper to taste.
  • Preheat the grill until hot. Heat a 20cm ovenproof frying pan over medium heat. Cook zucchini for 2 minutes, then add peas and edamame. Pour in the egg mixture to cover the vegetables evenly. Top with small dollops of cottage cheese. Cover and cook for 3-4 minutes until almost set.
  • Place the pan under the grill for 2 minutes or until set. Serve the frittata warm or at room temperature, garnished with spinach and extra dill.

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