SUPERGREENS FRITTATA

SERVES: 4

INGREDIENTS

● 1 cup fresh basil leaves

● 1/2 cup fresh flat-leaf parsley leaves

● 3 green onions, roughly chopped

● 2 zucchini, roughly chopped

● 80g baby spinach, plus extra to serve

● 2 tbsp extra virgin olive oil

● 8 eggs

● 1/2 cup plain Greek-style yoghurt

● 250g mixed mushrooms, sliced

● 200g broccoli, cut into florets

● 2 garlic cloves, thinly sliced

● 1/4 cup pepitas and sunflower seed mix

● 1 tbsp lemon zest

● 2 tsp fresh tarragon leaves, finely chopped

● Parmesan, or vegetarian hard cheese, finely grated, to serve

METHOD

1. Place basil, parsley, green onion, zucchini and spinach in a food processor. Process until finely chopped.

2. Heat half the oil in a 22cm (base) ovenproof frying pan over medium-high heat. Add zucchini mixture. Cook, stirring occasionally, for 5 minutes or until tender and any liquid has evaporated.

3. Whisk eggs and yoghurt. Season with salt and pepper. Add to zucchini mixture in pan. Stir until well combined. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in the centre).

4. Meanwhile, heat remaining oil in a wok or frying pan over high heat. Add mushroom and broccoli. Cook, tossing, for 6 minutes or until beginning to char. Add garlic, seed mix, lemon zest and tarragon. Cook, tossing, for 2 minutes or until seeds are toasted. Remove from heat.

5. Preheat grill on high. Grill frittata for 3 minutes or until top is golden and frittata is set. Top with broccoli mixture, extra baby spinach and parmesan. Serve.