Spring Greens FrittataCourse: Breakfast, lunch, dinner, leftovers, lunchboxCuisine: Home CookingDifficulty: Easy
279kcal (based on 3 serves)
Hello spring 🌼 Warmer days are here at last and we’re all craving fresher, lighter, brighter food. Our Spring Greens Frittata makes the most of new season’s veg, quickly sautéed in OMGhee and combined with zesty herbs and lemon to let their natural flavours sing. Add a quick side salad - and that’s dinner, done. Remember, frittatas are most definitely ‘leftovers approved’ – perfect for work lunches the next day, used as a sandwich filling, or cut into cubes and tossed through a salad.
350-400g trimmed weight green spring vegetables: use any mix of small zucchini, asparagus, broccolini, podded peas and sugar snap peas
4 teaspoons OMGhee
6 extra-large pasture-raised eggs
Large handful of chives, finely chopped, or 3 spring onions, including plenty of the green part, thinly sliced
Large handful fresh dill or mint - or use a mix of the two, finely chopped
Grated zest of 1 lemon
Salt flakes and freshly ground black pepper
Extra herbs, to serve
Start by cutting your veg into roughly even sizes: trim woody ends off asparagus and then cut into thirds on the diagonal; cut zucchini in half lengthways and then cut into long strips; separate broccolini florets from the stalks and cut the stalks in half lengthways if they’re thick; leave podded peas or sugar snap peas whole.
Over medium heat, melt 1 teaspoon OMGhee in a nonstick frying pan that measures around 24cm across the base. Add the veg in batches – about a third at a time. Season with a generous pinch of salt flakes, and sauté for 2-3 minutes until lightly golden and softened. Remove to a large bowl. Repeat with the remaining veg, adding another teaspoon of OMGhee to the pan with each batch. If you’re using broccolini or podded peas, add a splash of water as well and cover with a lid for a minute or two to let them steam. Drain off any remaining water.
Whisk eggs with a fork in a medium bowl. Add the chives or spring onions, fresh herbs and lemon zest. Season well with salt flakes and pepper, and whisk again to combine.
Place the frying pan back over medium-high heat and swirl another teaspoon of OMGhee around the pan. Arrange the cooked veg evenly over the base of the pan – it’s nice to have some of the more decorative veg on top. Give the egg mixture another quick stir and pour into the pan.
The edges of your frittata will immediately start to sizzle and puff up. Use a flexible spatula to gently pull the set frittata edges away from the sides of the pan and allow some of the uncooked egg to run underneath, so you’re gradually cooking more of the egg. After a couple of minutes, turn the heat to low.
Cover the pan with a lid or some foil. Leave the frittata to cook until just set, about 8-10 minutes. Cooking on the stovetop like this steams the frittata and gives you softer, fluffier eggs than baking in the oven. If you’d like the top golden, flash it under a hot grill for just 30 seconds (don’t walk away – you don’t want burnt frittata!).
Remove from the heat and scatter over extra fresh herbs before serving.
Add-ins & Swaps
- Don’t have one or more of the suggested green veg? Double up on the veg you have.
- Greens aren’t your thing or have other veg to use up? Try mushrooms, capsicum, tomatoes, cooked cubes of potato or sweet potato, or any other veg you like.
- Like it cheesy? Go for it! Add a generous handful of grated parmesan, tasty cheese or crumbled feta to the egg mixture and sprinkle a little more on top of the veg.
- More people to feed? Use about 600g of spring veg + 10 eggs, and cook in a 3032cm frying pan for a little longer.