Zippy zucchini frittata
2
| Prep | 10 min | |
| Cook | 15 min |
- Extra virgin olive oil, 2 teaspoon(s)
- Zucchini, 1 medium, cut into 2cm cubes
- Celery, 1 stalk(s), thinly sliced
- Milk, low-fat, ⅓ cup(s)
- Eggs, raw, 4 extra large egg(s)
- Pepper, any type, ground, 1 pinch(es)
- Cheddar cheese, reduced-fat (15% fat), 85 g, grated
- Baby spinach, ½ cup(s)
- Basil, ¼ cup(s), leaves
- Mixed grain bread, 2 slice(s)
Method
Heat olive oil in a frying pan over medium heat. Add zucchini and celery and cook, stirring, for 5 minutes or until softened and light golden.
Meanwhile, whisk together milk and eggs in a jug and season with freshly ground black pepper.
Reduce the heat to low and pour egg mixture into the pan. Stir gently for 20 seconds, then leave to cook, untouched, for 8 minutes or until the edges have set firm but the top and centre are still runny.
Preheat the oven grill to high. Sprinkle the cheddar over the egg mixture, then place the pan under the grill for 2-3 minutes or until the cheese is melted and golden and the centre is completely set when tested with a knife.
Stand for 5 minutes, then cut in half and scatter with the combined spinach and basil. Serve each portion with a piece of toast alongside.
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 & Cereals | 1 |
| Vegetables | 0.4 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 448 |
| Protein | 33.8 g |
| Total fat | 24.4 g |
| - Saturated fat | 9.6 g |
| Total carbohydrates | 20.2 g |
| - Total sugars | 4.8 g |
| Fibre | 3.9 g |
| Sodium | 486 mg |