Easy

Garden greens frittata

Name: Garden greens frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1/4 cup (60ml) olive oil; 1 tbs finely chopped rosemary leaves; 1 tsp finely chopped thyme leaves; 2 garlic cloves, finely chopped; 50g cavolo nero*, roughly chopped or whole baby spinach leaves; 1 small zucchini, very thinly sliced lengthways (a mandoline is ideal); 8 eggs, lightly beaten; 1/4 cup flat-leaf parsley leaves, roughly chopped; 1 tbs finely chopped chives; 2 tsp dried oregano; Crusty bread and green salad, to serve

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by Cherie Hausler

Food writer

Oct 03, 2015

A little ‘shopping’ in Cherie’s vegie patch led to this simple frittata packed with a medley of greens.

1/4 cup (60ml) olive oil
1 tbs finely chopped rosemary leaves
1 tsp finely chopped thyme leaves
2 garlic cloves, finely chopped
50g cavolo nero*, roughly chopped or whole baby spinach leaves
1 small zucchini, very thinly sliced lengthways (a mandoline is ideal)
8 eggs, lightly beaten
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tbs finely chopped chives
2 tsp dried oregano
Crusty bread and green salad, to serve

Method

1.

Preheat the oven to 180°C.
2.

Heat 2 tbs olive oil in a 20cm non-stick ovenproof frypan over medium-high heat. Add the rosemary, thyme and garlic, and cook, stirring, for 1 minute or until fragrant. Add cavolo nero or spinach, then remove from heat and allow the greens to wilt. Add the zucchini, season and stir well to combine. Transfer to a bowl.
3.

Heat remaining 1 tbs oil in the frypan over medium heat. Add the eggs, parsley, chives and oregano, and cook, without stirring, for 30 seconds. Using a spatula, stir the eggs, lifting up the set egg so the uncooked egg runs underneath. Continue to cook for a further 1 minute, then add the zucchini mixture, spooning some of the egg over the top so the vegetables are covered. Sprinkle with sea salt flakes, then transfer to the oven and cook for 15-20 minutes until the egg is golden on top and just set.
4.

Serve the frittata with crusty bread and a simple green salad.