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

In Partnership with
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.

Difficulty: Easy

Preparation: 25 min
Cook: 35 min
Clean up: 15 min

Steps: 3 steps
25 Ingredients

Difficulty: Easy
Steps: 3 steps
25 Ingredients

Preparation: 25 min
Cook: 35 min
Clean up: 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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Name: Zucchini Spinach Frittata
Prep time: P0Y0M0D0H25M0S
Cook time: P0Y0M0D0H35M0S
Total time: P0Y0M0D1H0M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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