As the name suggests, this frittata is packed full of green stuff! Green vegetables are healthy AND delicious (or at least they can be, with the right about of cheese, and butter, and eggs...). Please read ahead to find our how to make this super easy, super healthy, and super delicious meal!
5 large eggs
1 medium onion, diced
2 zucchinis, grated
1 cup of frozen peas
200 grams of feta, broken into wedges and divided
50 grams of cheddar cheese grated
1 garlic clove, finely diced
1 teaspoon fresh chilli or chilli flakes
1 teaspoon of oregano
1 small bunch of parsley or mint, roughly chopped
1 lemon, zested and cut into wedges
100 grams of ricotta cheese, divided
100 mLs of milk
3 tablespoons extra virgin olive oil
2 spring onions (scallions)
salt and pepper to taste
Preheat the oven to 200°C fan forced or 220°C/425°F.
In a large oven proof saucepan or 30 inch shallow dutch oven, heat olive oil over a medium heat. Add diced onion, garlic, oregano and chilli flakes and cook for 5 minutes or until the onion is translucent and everything smells wonderfully fragrant.
Next add the peas and grated zucchini then continue to cook for another 4 minutes.
Crack the eggs into a medium bowl and beat, then mix in ricotta and the milk. Season the egg mixture with salt and pepper.
Pour the egg mixture into the saucepan, and like you would with an omelet, gently stir the eggs around the vegetables. Stop stirring and leave the saucepan to cook on a low heat for 3 minutes (this is so the frittata develops a crust on the bottom).
After 3 minutes, sprinkle cheddar cheese and feta over the frittata and place it in the oven, baking uncovered for 20 minutes or until it has risen slightly and is golden.
Take the frittata out of the oven, leave it in the saucepan or turn it out onto a board to serve. Garnish with remaining feta, chopped spring onions, parsley or mint, and lemon zest.
Slice into large portions and serve with a salad and lemon wedge. Please enjoy!