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Big Green Frittata
Prep Time:
10 Minutes
Cook Time:
15 Minutes
Serves:
Serves 4
Level:
Beginner
About the Recipe
A hearty, protein-packed frittata loaded with courgette, peas, spring onions and fresh herbs - finished under the grill with melted cheese.
Ingredients
8 eggs
4 medium courgettes, roughly grated
1 bunch of spring onions, chopped
1 big handful of frozen peas
A pinch of cumin
2 handfuls of fresh basil or parsley
2 garlic cloves
A pinch of dried oregano or thyme
A big pinch of salt and black pepper
1 tbsp coconut oil, for frying
1 handful of grated cheese
Preparation
Step 1
Whisk the eggs together in a large bowl, then mix in all the other ingredients except the coconut oil and cheese.
Step 2
Choose a medium frying pan (that is grill-friendly — no wooden handles!) and melt the coconut oil over a high heat. Swirl the pan to ensure the bottom is entirely coated.
Step 3
When the coconut oil is hot, pour in the frittata mixture and set your grill to high.
Step 4
Pop a lid on the pan, turn the heat down to medium and cook for 5–8 minutes until the base of the frittata is cooked and solid. Use a wooden spatula or tip the pan from side to side to test if the base is cooked, turning the heat down if you're worried about burning.
Step 5
Take the lid off, scatter the cheese on top and pop under the grill until the top is golden brown — which takes about a minute. To check if it is done, give the pan a shake — the frittata should be just cooked in the middle.
Step 6
Remove the pan from the grill and allow to cool for 5 minutes, then, using a spatula to help, carefully edge the frittata out of the pan onto a chopping board and slice into four wedges to serve.
Eggs are a complete protein source containing all essential amino acids, plus vitamins D, B12 and choline. Courgette is low in calories and high in vitamins C and B6. Peas provide plant protein, fibre and iron. Fresh herbs add vitamins and anti-inflammatory compounds.