Ingredients
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1 cup fresh basil leaves
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1/2 cup fresh flat-leaf parsley leaves
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3 green onions, roughly chopped
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2 zucchini, roughly chopped
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80g baby spinach, plus extra to serve
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2 tablespoons extra virgin olive oil
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8 eggs
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1/2 cup plain Greek-style yoghurt
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250g mixed mushrooms, sliced (see notes)
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200g broccoli, cut into florets
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2 garlic cloves, thinly sliced
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1/4 cup pepitas and sunflower seed mix (see notes)
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1 tablespoon lemon zest
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2 teaspoons fresh tarragon leaves, finely chopped
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Parmesan, or vegetarian hard cheese, finely grated, to serve
Equipment
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food processor
Method
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1Place basil, parsley, green onion, zucchini and spinach in a food processor. Process until finely chopped.
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2Heat 1/2 the oil in a 22cm (base) ovenproof frying pan over medium-high heat. Add zucchini mixture. Cook, stirring occasionally, for 5 minutes or until tender and any liquid has evaporated.
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3Whisk eggs and yoghurt. Season with salt and pepper. Add to zucchini mixture in pan. Stir until well combined. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in the centre).
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4Meanwhile, heat remaining oil in a wok or frying pan over high heat. Add mushroom and broccoli. Cook, tossing, for 6 minutes or until beginning to char. Add garlic, seed mix, lemon zest and tarragon. Cook, tossing, for 2 minutes or until seeds are toasted. Remove from heat.
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5Preheat grill on high. Grill frittata for 3 minutes or until top is golden and frittata is set. Top with broccoli mixture, extra baby spinach and parmesan. Serve.
Source: taste.com.au
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