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How to make Super greens frittata

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 cup fresh basil leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 3 green onions, roughly chopped
  • 2 zucchini, roughly chopped
  • 80g baby spinach, plus extra to serve
  • 2 tablespoons extra virgin olive oil
  • 8 eggs
  • 1/2 cup plain Greek-style yoghurt
  • 250g mixed mushrooms, sliced (see notes)
  • 200g broccoli, cut into florets
  • 2 garlic cloves, thinly sliced
  • 1/4 cup pepitas and sunflower seed mix (see notes)
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh tarragon leaves, finely chopped
  • Parmesan, or vegetarian hard cheese, finely grated, to serve

Method

  • Step 1 Place basil, parsley, green onion, zucchini and spinach in a food processor. Process until finely chopped.
  • Step 2 Heat 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.
  • Step 3 Whisk 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).
  • Step 4 Meanwhile, 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.
  • Step 5 Preheat 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.