Name: Primavera frittata
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 1 large brown onion (200g), chopped finely; 2 clove garlic, crushed; 2 medium potatoes (400g), trimmed, chopped coarsely; 170 gram asparagus, chopped coarsely; 2 medium zucchini (240g), sliced thinly; 2 eggs; 6 egg whites; 1/3 cup (80ml) skim milk; 1/3 cup finely chopped fresh herbs (see tips); 1/2 cup (60g) frozen peas; 1 1/2 tablespoon finely grated parmesan cheese; 1 tablespoon fresh dill sprigs

Ingredients

1 large brown onion (200g), chopped finely

2 clove garlic, crushed

2 medium potatoes (400g), trimmed, chopped coarsely

170 gram asparagus, chopped coarsely

2 medium zucchini (240g), sliced thinly

2 eggs

6 egg whites

1/3 cup (80ml) skim milk

1/3 cup finely chopped fresh herbs (see tips)

1/2 cup (60g) frozen peas

1 1/2 tablespoon finely grated parmesan cheese

1 tablespoon fresh dill sprigs

Method

1.Heat medium (20cm base) non-stick frying pan over medium heat; cook onion and garlic, stirring, about 10 minutes or until onion is browned lightly.

2.Meanwhile, boil, steam or microwave potato, asparagus and zucchini, separately, until tender; drain.

3.Whisk eggs, egg whites, milk and herbs in medium jug; season.

4.Add potato, asparagus and zucchini to pan. Pour egg mixture over vegetables; sprinkle with peas. Reduce heat to low; cook, uncovered, about 10 minutes or until frittata is almost set. Sprinkle with cheese.

5.Preheat grill (broiler).

6.Grill frittata about 2 minutes or until set. Stand frittata in pan 5 minutes before serving sprinkled with dill.

We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of frittata, covered, in a microwave oven on HIGH (100%) for about 1½ minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories