Breakfast frittata

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(4)
Breakfast & Brunch|Vegetarian
2 peopleServes
2
Prep   15 min
Cook   15 min
  • Zucchini, 2 medium, grated
  • Wholegrain mustard, 2 teaspoon(s)
  • Eggs, raw, 4 extra large egg(s)
  • Olive oil, extra virgin, 2 teaspoon(s)
  • Red onion, ½ small, finely diced
  • Tomato, 2 medium, vine ripened, chopped
  • Silverbeet, 1 cup(s), firmly packed, shredded
  • Cheddar cheese, reduced-fat (15% fat), 80 g, grated
  • Ricotta cheese, reduced-fat, 60 g
  • Parsley, 2 sprig(s), leaves to serve, or basil
  • Pepper, any type, ground, 1 pinch(es)

Method

Place zucchini into a clean tea towel, gather the edges and squeeze the excess liquid. Discard liquid.

Whisk mustard and eggs together until well combined. Heat the oil in the base of 18 cm (base), 25 cm (top) non-stick ovenproof frying pan over medium heat. Add the onion, cook, stirring occasionally for 1 minute until soft. Add the zucchini and tomatoes, cook 5 minutes until vegetables have softened and moisture evaporated. Stir in silverbeet and half the cheddar cheese. Spread the mixture evenly over the pan. Dollop over the ricotta. Pour over the egg mixture and agitate the mixture to allow the egg to run to the base. Cook for 4 minutes, or until almost set. Sprinkle over the remaining cheese. Place the pan under a grill for 2 to 3 minutes, or until the top is set and lightly golden. Scatter over the parsley or basil. Season to taste. Cut in half and serve.

TIP: You can reheat second serve in the oven 180°C for 10 minutes or between baking paper in a sandwich press for breakfast or lunch.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals0
Vegetables1.3
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories416
Protein32.2 g
Total fat25.6 g
- Saturated fat10.6 g
Total carbohydrates9.2 g
- Total sugars8.3 g
Fibre4.2 g
Sodium551 mg

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