Our step-by-step recipes are designed to build cooking confidence and skills, making it easy and delicious to follow a heart-healthy eating pattern.
Ingredients
- 1 bunch broccolini, ends trimmed
- 2 tablespoons olive oil (see tips)
- ½ cup frozen peas, thawed
- 8 eggs
- 150 g drained, marinated feta in herbs and oil, coarsely crumbled
- 2 small zucchinis
- 2 leeks, trimmed, thinly sliced
- 2 cloves garlic, crushed
- ¾ cup shredded fresh basil
- Garden salad with avocado, to serve
Method
Step 1
Lightly spray an 18 cm x 28 cm slice pan with oil and line with baking paper, extending paper 2 cm above pan edges. Cut floret tops from broccolini and thinly slice stems. Chop 1 zucchini into 1 cm pieces. Slice remaining zucchini lengthways into thin strips.
Step 2
Heat oil in a non-stick frying pan over a medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until soft.
Step 3
Add peas, garlic, chopped zucchini, broccolini stems and florets. Cook, stirring, for a further 3-5 minutes, until vegetables are just tender. Remove from heat. Cool slightly. Meanwhile, place zucchini strips in a microwave-safe dish. Cover and microwave on high (100%) for 1 minute or until just tender. Drain.
Step 4
Whisk eggs in a large bowl. Season with pepper. Stir in vegetable mixture, basil and half the feta. Transfer mixture to prepared pan and spread evenly.
Step 5
Arrange zucchini strips on top. Lightly press into mixture. Scatter over remaining feta. Bake in a 180 °C preheated oven for 40-45 minutes, until set and golden. Stand for 10 minutes, then use lining paper to lift frittata onto a chopping board. Cut into pieces. Serve with salad.
Tips
- Check labels on feta and choose a brand marinated in a heart-healthy oil, such as olive or canola. To reduce waste, use this oil to cook the leeks in step 2.
- Frittata can also be cooked in a rectangular ovenproof dish. Lightly spray dish with olive oil before adding mixture. Serve frittata in dish.
- Store any leftover frittata in a container in the fridge for up to 3 days. Add cold to lunchboxes or reheat in microwave to serve.
- Fresh basil can be replaced with fresh parsley or 1 tablespoon dried Italian herb blend, if preferred.
