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Spring frittata

Spring frittata
4.6 12 rating
Prep. 20 min
Total 1 h 15 min
6 portions
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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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