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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Zucchini Spinach Frittata

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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

  1. 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 salad


  2. 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 avocado mayo


  3. 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.
    Making the frittata


Plate and Serve!

Serve frittata with the salad and avocado mayo on the side

Plate and Serve!
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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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