Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 large potatoes, peeled, cut into 2cm pieces
- 2tablespoons olive oil
- 2 cups mixed greens , coarsely chopped (shredded kale, silverbeet, grated zucchini)
- 1 1/2 cups Jalna Pot Set Green Natural Yoghurt
- 1tablespoons dill, chopped
- 1tablespoons flat-leaf parsley, chopped
- 2 cloves garlic, crushed
- 2teaspoons lemon juice, cut into wedges (to serve)
- 8 eggs
- 2 greens onions, thinly sliced
Description
Using Jalna Pot Set Greek Natural Yoghurt as the base, this easy frittata recipe is a great way to use up leftover herbs and green veggies.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Cook potato in a saucepan of boiling water for 5 minutes or until just tender. Drain. Heat half the oil in a large (25cm top measurement) non-stick oven-proof frying pan over medium-high heat. Add potato. Cook, stirring, for 2 minutes or until browned. Transfer potato to a plate. Season.
Step 2 of 4
Add remaining oil to pan. Add mixed greens. Cook, stirring, for 2 minutes or until wilted. Return potato to pan.
Step 3 of 4
Meanwhile, whisk yoghurt, dill, parsley, garlic and lemon juice in a large bowl. Whisk eggs in a separate bowl. Add half the yoghurt mixture along with the onion to eggs. Stir to combine. Pour egg mixture over vegetables in pan. Stir to distribute evenly. Cook for 3 minutes or until beginning to set underneath.
Step 4 of 4
Transfer pan to oven. Bake for 15 minutes or until golden brown and just set at centre. Stand for 5 minutes. Cut into wedges. Serve with remaining yoghurt mixture and lemon wedges.
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