Vegie frittata with spinach salsa verde
- 5 eggs
- 375g reduced-fat smooth ricotta, crumbled (or use cottage cheese)
- 3 tablespoons finely grated parmesan
- 450g packet frozen mixed vegetables, just thawed
- Spinach salsa verde:
- 60g baby spinach leaves, plus 60g extra to garnish
- 2 spring onions,roughly chopped
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- ¼ cup roasted natural almonds
1 Place eggs in a large mixing bowl, whisking to combine. Add the ricotta and two thirds of the parmesan, whisking to combine. Add the vegetables and season, mixing well to combine.
2 Lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Pour the mixture into the pan, swirling to cover the base, then sprinkle over remaining parmesan and season with freshly ground black pepper. Reduce heat to medium-low and cook for 8–10 minutes, or until the base is set. Place pan under grill and cook for a further 3–5 minutes, or until the frittata is golden and cooked through.
3 Meanwhile, to make spinach salsa verde, place all ingredients and ¼ cup water in a food processor and process until smooth. Season to taste.
4 Cut the frittata into wedges and divide among four serving plates. Drizzle over spinach salsa verde and season with freshly ground black pepper. Serve garnished with extra baby spinach.
Like your condiments spicy? Create a little extra heat by adding a fresh green chilli to the food processor when preparing the spinach salsa verde.
Nutrition Info (per serve)
Total fat 18.6g
–Saturated fat 5.5g
Dietary fibre 5.6g
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