Green Frittata

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Get all your greens in this delicious green frittata! Packed full of green vegetables and herbs ensures this meal is extremely high in Vitamin K, for blood clotting, and Vitamin C, for collagen synthesis. One serve also provides 1/4 of your daily fibre needs!

Serves 4

Ingredients

  • 1 cup fresh basil leaves

  • 1/2 cup fresh parsley

  • 3 green onions, chopped

  • 2 zucchini, chopped

  • 2 handfuls spinach

  • 2 tbsp extra virgin olive oil

  • 8 eggs

  • 1/4 cup milk of choice

  • 250g mixed mushrooms, sliced

  • Bunch asparagus spears, chopped

  • Bunch broccoli, cut into florets

  • 2 garlic cloves, thinly sliced

  • 1/4 cup pepitas and sunflowers

  • Parmesan, to serve

  • Salt and pepper, to taste

Method

  1. Place basil, parsley, green onions, zucchini and spinach in a food processor and blend until finely chopped, being sure to avoid over blending

  2. Heat 1 tbsp oil in an ovenproof frying pan over medium-high heat. Add zucchini mixture and cook, stirring occasionally, or 5 minutes or until tender

  3. Preheat oven to 180 C

  4. Whisk eggs and milk together. Season with salt and pepper and add to zucchini mixture in pan. Stir until combined

  5. Meanwhile, heat remaining oil in a frypan over high heat. Add mushroom, asparagus and broccoli, and cook, tossing, for 5 minutes. Add garlic and seed mix and cook, tossing, for 2 minutes

  6. Add vegetable and seed mixture to egg and zucchini mixture and mix until combined. Place in oven for 15-20 minutes until slightly wobbly in the centre

  7. Change oven to grill, top with parmesan and grill for 3 minutes or until top is golden and frittata is set

Nutritional Information, per serve

Calories 335

kJ 1410

Fat 21g

Saturated Fat 5g

Carbohydrate 21g

Fibre 7g

Protein 22g

Bradford Clinic