Green Vegetable Frittata

Ingredients:

Serves 2

• 300 g (10 1/5 oz)  leek, sliced
• 1 teaspoon olive oil
• 2 zucchinis, chopped
• 4 shallots, diced
  100 g (3 1/2 oz) spinach, washed and chopped
• pinch of sea salt and white pepper
• 2 tablespoons parsley, chopped
• 5 free range eggs
• 80 g (2 3/4 oz) Persian feta

Method:

1. Preheat your oven to 180 C (350 F).
2. Saute the leek in a pan with 1 teaspoon olive oil over a low – medium heat until soft.
3. Add the zucchini followed by the shallots and cook for another few minutes.
4. Add the spinach then season with a little salt and white pepper.
5. Throw in the parsley and remove from the heat.
6. Arrange the green vegetables into a 20 cm pan/skillet.  Or into individual lined muffin cups.
7. Pour over the egg whites and mix through the vegetables gently.
8. Add feta then pop into the hot oven.
9. Cook for 20 minutes or until set and golden.
10. Serve warm or cold.
11. Enjoy.

This recipe is sourced from The Healthy Chef

Print recipe here.