Spring vegetable frittata

Spring vegetable frittata
  • serves 4
  • Preparation time: 15
  • Cooking time: 25


1 cup frozen baby peas
250g broccoli, trimmed and cut into small florets
4 spring/green onions, sliced
2 garlic cloves, crushed
100g baby spinach, washed and dried
5 eggs, plus 3 eggwhites, lightly beaten
2 tablespoons chopped chives
1/2 cup low-fat ricotta


1. Preheat the oven to 180C. Line a 26 x 16cm baking tray with non-stick baking paper. Blanch the peas and broccoli florets in boiling water, then refresh them in cold and drain well. Place into a large bowl.

2. Heat a large non-stick frying pan over a medium-high heat. Add the sliced spring/green onions and crushed garlic. Cook, stirring, for 1 min. Add the baby spinach leaves. Cook, stirring occasionally, for 2 min, or until the spinach has just wilted. Add the cooked mixture to the peas and broccoli with the beaten eggs and eggwhites, chopped chives and low-fat ricotta. Mix well and season to taste.

3. Pour the mixture into prepared baking tray. Bake for 25 min, or until the mixture has set and is puffed and golden. Remove and set aside to cool slightly for 10 min. Remove from the pan and cut into quarters. Serve with a green salad.