This is a really yummy vegetarian frittata that really is full of greens. It’s also gluten-free. There is a lot of zucchini and baby spinach in it as well as chives (although I left them out because I forgot to buy them). The recipe is another one I wanted to cook from the July 2014 edition of Taste Magazine. It’s quick and easy to prepare and takes around 30 mins to cook.
250g baby spinach
2 tsp olive oil
1 clove garlic, crushed
250g zucchini, grated
1 tsp finely grated lemon rind
4 egg whites
100g ricotta cheese (from the deli)
2 tbs finely grated parmesan
1/4 cup fresh chives
100g bought roasted red capsicum, finely chopped (although I used semi-dried tomatoes)
Preheat your oven to 180 deg Celsius. Grease a 20cm cake pan and line with baking paper. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh. Drain, squeezing excess liquid. Coarsely chop.
Heat the oil in a frying pan over medium-high heat. Add the garlic. Cook, stirring for 30 seconds. Stir in the zucchini and lemon rind for 2 mins 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 the chives. Pour into pan. Bake for 25-30 mins or until set.
Combine capsicum and remaining chives in a bowl. Serve with the frittata (although I cooked the semi-dried tomatoes on the frittata).