Spring frittata

Spring frittata

4.6 13 ratings

Prep. 20 min

Total 1 h 15 min

6 portions

Ingredients

olive oil plus extra for greasing
2 tbsp
water
500 g
zucchini (approx. 2), peeled into ribbons (see Tips)
150 g
fresh baby spinach leaves
120 g
peeled, medium raw prawns (approx. 12), deveined, with tails intact
180 g
spring onions/shallots trimmed and cut into pieces
3
garlic cloves
2
eggs
6
pouring (whipping) cream
120 g
salt
½ tsp
ground black pepper
2 pinches
fresh flat-leaf parsley leaves only
2 sprigs
fresh dill leaves only
2 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 serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 681.5 mg

Protein 19.6 g

Calories 1318.8 kJ / 314 kcal

Fat 23.7 g

Fibre 2.6 g

Saturated Fat 9.2 g

Carbohydrates 4.3 g

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