Spinach & courgette frittata
Serve this thick Spanish-style omelette in wedges for a healthy vegetarian lunch bite or picnic addition
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Super healthy
- Fry onion in oil in a large ovenproof frying pan until soft. Add chilli flakes and courgettes, and cook for 5 mins more.
- Tip spinach into a large colander and pour over a kettle of boiling water. Cool under cold running water, then squeeze dry. Scatter spinach into the pan, then dot over ricotta.
- Heat the grill to high. Beat eggs with seasoning, pour into the pan and cook until almost completely set. Finish under the grill for 3 mins or until golden and cooked through.
PER SERVING
211 kcalories, protein 15g, carbohydrate 6g, fat 15 g, saturated fat 5g, fibre 3g, sugar 5g, salt 0.5 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2257636/
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Ingredients
- 1 onion , sliced
- 1 tbsp olive oil
- 1 tsp dried chilli flakes
- 350g courgettes , sliced
- 200g bag spinach
- 125g ricotta
- 6 medium eggs
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Super healthy
Ingredients
- 1 onion , sliced
- 1 tbsp olive oil
- 1 tsp dried chilli flakes
- 350g courgettes , sliced
- 200g bag spinach
- 125g ricotta
- 6 medium eggs
PER SERVING
211 kcalories, protein 15g, carbohydrate 6g, fat 15 g, saturated fat 5g, fibre 3g, sugar 5g, salt 0.5 g
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24 July 2012
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25 July 2012
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29 October 2012
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