• 2 Serves
  • 15 min prep time
  • 35 min cooking
  • 336 Cal / serve

Ingredients

  • 250g Potato, thinly sliced
  • 4 Cage Free Eggs (236g)
  • 1/4 Cups Low Fat Milk (60g)
  • 2 Tablespoons Chives (6g), chopped
  • 1 Tablespoons Flat Leaf Parsley (3g), chopped
  • 1g Olive Oil Spray
  • 1 Cloves Garlic (3g), crushed
  • 1 Teaspoons Lemon Zest (5g), grated
  • 1 Zucchini (101g), grated
  • 40g Low Fat Feta, crumbled
  • 125g Cherry Tomatoes, halved
  • 20g Rocket

    Method

    1. Place potatoes in a microwave proof dish with 2 tablespoons water. Cover and microwave on high for 2-3 minutes or until tender. Drain and set aside.
    2. Place eggs, milk, half the chives and the parsley in a large bowl, whisk until well combined. Set aside.
    3. Heat a 20cm diameter non-stick frying pan over a high heat, spray with olive oil. Add garlic and lemon, cook for 1 minute. Add zucchini and cook for 2-3 minutes. Add the potatoes slices and scatter over the tomatoes.
    4. Carefully pour the egg mixture into the pan, slightly shake the pan to evenly distribute the egg. Crumble over the feta and sprinkle over the remaining herbs. Reduce the heat to very low, cook for 5-10 minutes or until frittata is set around the edges but still slightly runny in the centre. Preheat grill to high.
    5. Grill for 5-10 minutes or until the top is set, golden and puffed. Remove, set aside for 5 minutes. Slide onto a large board, cut into wedges. Serve frittata topped with rocket leaves.

    Mish Tips

    • It is essential to use a non-stick frying pan for this frittata.
    • Frittata is delicious served both warm or cold.

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