Frittatas are an excellent way to enjoy protein and vegetables. This quick and easy recipe makes a scrumptious evening meal with sufficient left over for tomorrow.
Time: 15 mins
- 6 free-range eggs
- 1 zucchini, chopped into small cubes
- 500g broccoli
- 1 cup frozen peas, thawed
- 2 tablespoons mint, chopped finely
- 1 tablespoon olive oil
- 1 garlic clove, chopped finely
- Salt and pepper to season
Preheat the grill to medium-high heat. Cut the broccoli, including stalks, into small chunks. Steam until cooked. Meanwhile, crack the eggs into a bowl, add the mint, season with salt and pepper and then lightly beat with a fork. Heat the olive oil in a non-stick frypan. When hot, add the garlic and chopped zucchini and fry for five minutes or until lightly golden. Add the peas and broccoli and distribute evenly across the pan. Pour the egg mixture over the top of the other ingredients in the pan and cook for a further five minutes until almost set.
Transfer the pan to the grill and cook for another one to two minutes until the top is cooked and lightly golden in colour. Be careful not to burn the top of the frittata. Remove the pan from the grill and slice slightly cooled frittata. Serve with a side salad or enjoy on its own. Save any extra frittata in the fridge for a second meal.