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Zucchini, feta & dill frittata
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Ingredients:
- 4 eggs, lightly beaten
- 6 egg whites
- 60ml milk
- 40.00 ml chopped fresh dill
- Salt & freshly ground pepper
- 2 zucchini, peeled into ribbons
- 1 garlic clove, crushed
- 120g pea
- 60g low-fat feta, crumbled
- Mixed salad leaves, to serve
Instructions:
- Mix together the eggs, egg whites, milk, and dill. Season generously with salt and pepper. In a 24cm non-stick frying pan coated with oil, sauté the zucchini and garlic over medium-high heat until tender, about 3 minutes. Fold in the peas.
- Pour the velvety egg mixture into the pan, delicately sprinkle the tangy feta on top, and lower the heat to a gentle simmer. Let it cook for 12 minutes until perfectly set and golden brown.
- Preheat the grill to medium. Transfer the frying pan under the grill and cook until golden and set. Serve warm alongside fresh salad leaves.
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