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Ingredients
- Serves 4 people
frittata:
15 g olive oil
50 g yellow onion (chopped)
80 g pumpkin (cube 1x1cm)
250 g green zucchini (cube 1x1cm)
500 g eggs
300 g low fat milk
30 g mozzarella cheese, shredded
30 g parmesan cheese, grated
150 g frozen spinach, defrost, strained and chopped
10 g salt
5 g black pepper
salad:
200 g cherry tomatoes
280 g canned cannellini beans, strained and washed
20 g feta cheese, crumbled
50 g shallots, thinly sliced
5 g fresh parsley, finely chopped
20 g red wine vinegar
25 g olive oil
5 g salt
3 g ground black pepper
avocado mayo:
240 g avocado, mashed
15 g apple cider vinegar
25 g honey
5 g salt
15 g lime juice
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In Partnership with
Fitthree
Fitthree
Zucchini Spinach Frittata
Start your day right with a wholesome vegetarian frittata. Packed with loads of nutritious goodness, this frittata is a colorful mix of zucchini, spinach and pumpkin, baked together with eggs, cheese and milk. The fresh vegetables add a delightful texture and flavor which compliments the cheesy egg mixture. Served with a side of salad tossed in red wine vinegar and a creamy avocado mayo dip, this is the true breakfast of champions.
- Easy
- 25 min
- 35 min
- 15 min
- 3 steps
- 25 Ingredients
- Easy
- 3 steps
- 25 Ingredients
- 25 min
- 35 min
- 15 min
Instructions
-
Making the salad
- Put tomatoes, cannellini beans, cheese, shallots, parsley in a mixing bowl.
- Drizzle red wine vinegar, olive oil, salt and pepper and mix well.
- Set aside.
-
Making the avocado mayo
- Toss the avocado, apple cider vinegar, honey, salt and lime juice into a food processor.
- Blend until you achieve a smooth consistency, and set aside.
-
Making the frittata
- Preheat oven for 10mins at 190⁰C
- In a mixing bowl, add the eggs, milk, parmesan cheese, mozzarella cheese, salt and pepper, and give it a whisk.
- Heat a casserole pan or cast iron pan with oil and lightly sauté the onion and pumpkin till fragrant.
- Then add in the zucchini and spinach and cook for another 3-5mins.
- Pour egg mixture into pan, mix the ingredients well.
- Grill in the oven for 30-40 mins, or till golden brown and cooked through.
- Remove and set aside to cool.
Plate and Serve!
Serve frittata with the salad and avocado mayo on the side
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Ingredients
- Serves 4 people
-
frittata:
15 g olive oil
-
50 g yellow onion (chopped)
-
80 g pumpkin (cube 1x1cm)
-
250 g green zucchini (cube 1x1cm)
-
500 g eggs
-
300 g low fat milk
-
30 g mozzarella cheese, shredded
-
30 g parmesan cheese, grated
-
150 g frozen spinach, defrost, strained and chopped
-
10 g salt
-
5 g black pepper
-
salad:
200 g cherry tomatoes
-
280 g canned cannellini beans, strained and washed
-
20 g feta cheese, crumbled
-
50 g shallots, thinly sliced
-
5 g fresh parsley, finely chopped
-
20 g red wine vinegar
-
25 g olive oil
-
5 g salt
-
3 g ground black pepper
-
avocado mayo:
240 g avocado, mashed
-
15 g apple cider vinegar
-
25 g honey
-
5 g salt
-
15 g lime juice
Nutrition
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