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Green goodness frittata served with a colourful salad

Green goodness frittata

Heart healthy recipes


Easy step-by-step recipes for everyone


Green goodness frittata

4 serves

15 m prep

50 m cook



1 bunch broccolini, ends trimmed


2 small zucchinis

olive oil

2 tablespoons olive oil (see tips)


2 leeks, trimmed, thinly sliced


½ cup frozen peas, thawed


2 cloves garlic, crushed

8 eggs

8 eggs


¾ cup shredded fresh basil

marinated feta

150g drained, marinated feta in herbs and oil, coarsely crumbled

salad and avocado

Garden salad with avocado, to serve


Green vegetables on a chopping board

Lightly spray an 18cm x 28cm slice pan with oil and line with baking paper, extending paper 2cm above pan edges. Cut floret tops from broccolini and thinly slice stems. Chop 1 zucchini into 1cm pieces. Slice remaining zucchini lengthways into thin strips.

Leek cooking in a frying pan

Heat oil in a non-stick frying pan over a medium heat. Add leek. Cook, stirring occasionally, for 5 minutes or until soft.

Leek and other green vegetables cooking in a pan

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.

Whisked eggs in a glass bowl

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.

Frittata in a baking dish ready for baking

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.


  • 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.

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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.

Last updated21 December 2023