Devices & Accessories
Spring frittata
Prep. 20min
Total 1 h 15min
6 portions
Ingredients
-
olive oil plus extra for greasing2 tbsp
-
water500 g
-
zucchini (approx. 2), peeled into ribbons (see Tips)150 g
-
fresh baby spinach leaves120 g
-
peeled, medium raw prawns (approx. 12), deveined, with tails intact180 g
-
spring onions/shallots trimmed and cut into pieces3
-
garlic cloves2
-
eggs6
-
pouring (whipping) cream120 g
-
salt½ tsp
-
ground black pepper2 pinches
-
fresh flat-leaf parsley leaves only2 sprigs
-
fresh dill leaves only2 sprigs
-
watercress for garnishing
-
frisee lettuce or lettuce of choice, for garnishing
-
snow pea sprouts for garnishing
-
caper berries rinsed and drained (optional)1 tbsp
-
Danish feta cut into pieces (see Tips)100 g
-
lemon cut into wedges, to serve1
Difficulty
easy
Nutrition per 1 portion
Sodium
681.5 mg
Protein
19.6 g
Calories
1318.8 kJ /
314 kcal
Fat
23.7 g
Fiber
2.6 g
Saturated fat
9.2 g
Carbohydrates
4.3 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Good food, gluten free
94 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Root vegetables with hazelnut pangrattato
40min
Cauliflower rice pilaf with sweet potato
40min
Broccoli salad
10min
Beetroot salad
10min
Pumpkin hommus with green dippers (Toddlers and beyond)
50min
Bread and tomato soup, rolled spinach omelette and steamed ratatouille vegetables
1 h 5min
Hommus dip
5min
Sweet potato, parsnip and broccoli frittata
55min
Steamed salmon with broccoli pesto
25min
'Eat the rainbow' breakfast bowl
40min
Quinoa salad with chicken and avocado
1 h 15min
Guacamole with mango
10min