Vegetarian Frittata

  • Vegetarian Frittata
Ranking: 4 more votes required!

Rated 2 out of 5 based on 1 votes


  • 250 g baby spinach
  • 2 tspn olive oil
  • 1 clove garlic clove
  • 250 g zucchini
  • 4 x eggs
  • 4 x egg whites
  • 100 g ricotta
  • 2 Tbls grated parmesan
  • 1/⁴ cup fresh chives
  • 100 g skinless roasted red capsicum
  • 1 tspn grated lemon rind


Preheat oven to 180oC. Grease and line a 20cm round cake pan. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh. Drain, squeezing excess liquid. Coarsely chop. Heat oil in a frying pan over medium-high heat. Stir garlic for 30 seconds or until aromatic. Stir in zucchini and lemon rind for 2 minutes or until zucchini is bright green. Cool. Whisk eggs, egg whites, ricotta and parmesan in a bowl. Stir in zucchini mixture, spinach and two-thirds of chives. Pour into pan. Bake for 25-30 minutes or until set.Combine the capsicum and remaining chives in a bowl. Serve with the frittata.

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  • great effort, but i really didn’t like this. It had a weird taste.


    by Joe Smith on 29/05/2014, 14:03
    Joe Smith