Green Frittata

Name: Green Frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup basil leaves; 1 cup flat-leaf parsley leaves; 2 cups baby spinach; 6 eggs; 500g ricotta; 20g (¼ cup) parmesan; 1 onion, sliced; 2 cloves garlic, crushed; 1 zucchini, shaved in strips using a vegetable peeler; 4 stalks asparagus, shaved into strips with a vegetable peeler; 2 tbs extra virgin olive oil, plus extra, to serve; 1½ cups baby kale, plus extra leaves, to serve; Lemon juice, to serve

First published in delicious.

A frittata loaded with greens, herbs and creamy ricotta. Simple, fresh and great for any time of day.

Serves: 4
Prep: 20 mins
Cook: 30 mins
Difficulty: Easy
Oven: 180°C fan-forced

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Ingredients

1 cup basil leaves
1 cup flat-leaf parsley leaves
2 cups baby spinach
6 eggs
500g ricotta
20g (¼ cup) parmesan
1 onion, sliced
2 cloves garlic, crushed
1 zucchini, shaved in strips using a vegetable peeler
4 stalks asparagus, shaved into strips with a vegetable peeler
2 tbs extra virgin olive oil, plus extra, to serve
1½ cups baby kale, plus extra leaves, to serve
Lemon juice, to serve

Method

Preheat the oven to 180°C fan-forced.
Place the herbs and spinach in a food processor and whiz until finely chopped. Add the eggs, ricotta, parmesan and season, then whiz until smooth.
Heat oil in a frying pan over medium heat. Add the onion and cook for 2–3 minutes until softened, then add the garlic and cook for a further 1 minute until fragrant.
Add the baby kale and zucchini strips. Remove from the heat.
Add the egg mixture and stir to combine and distribute the ingredients in the pan.
Place in the oven and cook 20–25 minutes until puffed and golden on top. Remove from the oven and set aside to cool for 5 minutes, then slide out of the pan.
Serve topped with asparagus, extra kale leaves and drizzle with lemon juice and olive oil.