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Super-greens frittata
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Protein-packed eggs and low-calorie mushrooms create a satisfying, vegetarian frittata.
Ingredients:
  • 250.00 ml fresh basil leaves
  • 125.00 ml fresh flat-leaf parsley leaves
  • 3 green onions, roughly chopped
  • 2 zucchini, roughly chopped
  • 80g baby spinach, plus extra to serve
  • 8 eggs
  • 125.00 ml plain Greek-style yoghurt
  • 250g mixed mushrooms, sliced (see notes)
  • 200g broccoli, cut into florets
  • 2 garlic cloves, thinly sliced
  • 62.50 ml pepitas and sunflower seed mix (see notes)
  • 20.00 ml lemon zest
  • 2 tsp fresh tarragon leaves, finely chopped
  • Parmesan, or vegetarian hard cheese, finely grated, to serve
Instructions:
  • Add basil, parsley, green onion, zucchini, and spinach to a food processor and pulse until finely chopped.
  • Heat half of the oil in a 22cm (base) ovenproof frying pan over medium-high heat. Add the zucchini mixture and cook, stirring occasionally, for 5 minutes until tender and the liquid has evaporated.
  • Combine whisked eggs and yogurt, season with salt and pepper, then add to the zucchini mixture in the pan. Stir until fully blended. Reduce heat to low and cook for 8 to 10 minutes until nearly set (mixture should slightly wobble in the center).
  • Heat the rest of the oil in a wok or frying pan over high heat. Cook mushrooms and broccoli for 6 minutes until slightly charred. Add garlic, seed mix, lemon zest, and tarragon, and cook for an additional 2 minutes until seeds are toasted. Remove from heat.
  • Preheat the grill on high until sizzling hot. Grill the frittata for about 3 minutes until the top is beautifully golden and the frittata is cooked through. Sprinkle with the broccoli mixture, extra baby spinach, and a generous amount of parmesan. Serve and enjoy!

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