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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Whip up this low-cal vegie delight!
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.
Calories 318 cal
Kilojoules 1328 kJ
Total fat 18.6 g
Saturated fat 5.5 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
