Quick veg and cheese frittata recipe

Name: Quick veg and cheese frittata recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 55g (1 ⁄3 cup) frozen peas; 50g (1 ⁄3 cup) podded frozen edamame; 2 eggs; 40.00 ml unsweetened almond milk; 20.00 ml chopped fresh dill, plus extra, to serve; 1 ⁄2 small zucchini, thinly sliced; 40.00 ml cottage cheese; 20g baby spinach

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 1

Author : Chrissy Freer

frittata healthy recipe

Ingredients

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55 grams (1 ⁄3 cup) frozen peas50 grams (1 ⁄3 cup) podded frozen edamame2 eggs40.00 ml unsweetened almond milk20.00 ml chopped fresh dill, plus extra, to serve1 ⁄2 small zucchini, thinly sliced40.00 ml cottage cheese20 grams baby spinach

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Instructions

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Step 1

Boil, steam or microwave peas and edamame until just tender. Drain. Whisk eggs, milk and dill in a bowl. Season.

Step 2

Preheat grill on high. Heat a 20cm (base measurement) ovenproof frying pan over medium heat. Add zucchini and cook, stirring, for 2 minutes. Add peas and edamame. Stir to combine. Pour in the egg mixture to evenly cover the vegetables. Place small dollops of cottage cheese on top. Cook, covered, for 3-4 minutes or until almost set.

Step 3

Place the pan under the grill and cook for 2 minutes or until set. Serve the frittata warm or at room temperature sprinkled with spinach and extra dill.