| | Full-of-greens frittata
Full-of-greens frittata
Full-of-greens frittata 4.3-5 9
  • Calories: 830 kj
  • Fat: 11g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180oC. Grease and line a 20cm (base measurement) round cake pan. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh. Drain, squeezing excess liquid. Coarsely chop.
  2. Heat oil in a frying pan over medium-high heat. Stir garlic for 30 seconds or until aromatic. Stir in zucchini and lemon rind for 2 minutes or until zucchini is bright green. Cool.
  3. Whisk eggs, egg whites, ricotta and parmesan in a bowl. Stir in zucchini mixture, spinach and two-thirds of chives. Pour into pan. Bake for 25-30 minutes or until set.
  4. Combine the capsicum and remaining chives in a bowl. Serve with the frittata.
Time for preparing:
35 min.


  • 250g baby spinach leaves
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 250g zucchini, coarsely grated
  • 1 teaspoon finely grated lemon rind
  • 4 eggs
  • 4 egg whites
  • 100g reduced-fat fresh ricotta
  • 2 tablespoons finely grated parmesan
  • 1/4 cup chopped fresh chives
  • 100g skinless roasted red capsicum, finely chopped