Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 15.29 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 large zucchini, grated
- 150grams asparagus, trimmed and chopped
- 70grams spinach, chopped finely
- 1 medium lemon zest
- 2tablespoons mint, fresh, chopped
- 2tablespoons parsley, fresh, chopped
- 8 large eggs
- 150grams ricotta
- 1tablespoons olive oil
- 1 pinch cracked black pepper
Description
This super green frittata is delicious hot or at room temperature for a packed lunch or picnic.
Method
Step 1 of 4
Pre-heat the oven to 170°C/150°C fan-forced. In a pot of boiling water, blanch the asparagus for 1 minute, drain and pat dry.
Step 2 of 4
In a large bowl, beat the eggs with black pepper and stir in the grated zucchini, blanched asparagus, chopped spinach, half the lemon zest and herbs. Mix the ricotta with the remaining lemon zest in a small bowl and season with cracked black pepper.
Step 3 of 4
Heat the oil in a large, ovenproof pan on medium heat and pour in the egg mix. Cook for 2-3 minutes until setting around the edges and spoon the ricotta over the top.
Step 4 of 4
Bake for 20-25 minutes until just set and serve.
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