Zucchini & Herb Frittata

Food & Nutrition

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2 SERVES

15 MIN PREP

35 MIN COOKING

336 CAL/SERVE

INGREDIENTS

250g Potato, thinly sliced
4 Cage Free Eggs (236g)
1/4 Cups Low Fat Milk (60g)
2 Tablespoons Chives (6g), chopped
1 Tablespoons Flat Leaf Parsley (3g), chopped
1g Olive Oil Spray
1 Cloves Garlic (3g), crushed
1 Teaspoons Fresh Lemon (5g), grated
1 Zucchini (101g), grated
40g Low Fat Feta, crumbled
125g Cherry Tomatoes, halved
20g Rocket

METHOD

Place potatoes in a microwave proof dish with 2 tablespoons water. Cover and microwave on high for 2-3 minutes or until tender. Drain and set aside.
Place eggs, milk, half the chives and the parsley in a large bowl, whisk until well combined. Set aside.
Heat a 20cm diameter non-stick frying pan over a high heat, spray with olive oil. Add garlic and lemon, cook for 1 minute. Add zucchini and cook for 2-3 minutes. Add the potatoes slices and scatter over the tomatoes.
Carefully pour the egg mixture into the pan, slightly shake the pan to evenly distribute the egg. Crumble over the feta and sprinkle over the remaining herbs. Reduce the heat to very low, cook for 5-10 minutes or until frittata is set around the edges but still slightly runny in the centre. Preheat grill to high.
Grill for 5-10 minutes or until the top is set, golden and puffed. Remove, set aside for 5 minutes. Slide onto a large board, cut into wedges. Serve frittata topped with rocket leaves.

Nutritional Information Per Serve*

Calories 336 // Protein 25.3g // Fat Total 15.9g // Fat Saturated 7.3g // Carbohydrates 20.9g // Sugars 5.4g // Sodium 405.1mg // Dietary Fibre 4.4g

High in Protein

Low In Carbohydrates

Low In Sodium

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