Zucchini, pea & feta frittatas
These frittatas are a healthy alternative to a fried snack
This savoury frittata is suitable for vegetarians and is a great source of protein, vitamin B12 and iron. Not too big, not too small, it’s perfect for an after-school snack, or a welcome addition to the lunchbox.
The combination of delicious, creamy feta with the nutritional goodness of greens makes it a hit with kids and adults alike.
The best bit? You can store this frittata in the fridge for three days, meaning you’ll always have a healthy hunger buster on hand.
Prep time: 15 mins
Cook time: 40 mins
3 spring onions, finely sliced
3 large zucchinis, grated
½ cup frozen peas, thawed
6 eggs, whisked
¼ cup skim milk
½ cup self-raising wholemeal flour
100g Danish feta
Salt and pepper, to season
Pre-heat oven to 180°C/160°C (fan forced). Line a 15cm x 30cm tray with baking paper
In a medium mixing bowl, combine the spring onions, zucchini and peas. Season with salt and pepper
In a small jug, whisk together the eggs, milk and flour to combine. Add to zucchini mix and stir to combine
Pour mixture into prepared tin and scatter feta across the top, pressing down slightly. Bake for 40 minutes or until golden. Cut into nine slices once cooled
Want to make it gluten free? Substitute the flour for ½ cup almond meal and ½ teaspoon of baking powder.
Looking for more easy recipes? We’ve partnered with nutritionists and dietitians to put together a series of healthy, delicious meal ideas – all exclusive to nib! Check out our dedicated recipes page and get cooking.
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Dietitian Rachel Scoular
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com