Quick veg and cheese frittata

Method

1. Place the grated zucchini in a colander and use your hands to squeeze out any excess moisture then transfer to a large bowl. Add the turkey, chives and 30g feta. Season and shape into twelve 2cmthick patties.

2. Lightly spray a large non-stick frying pan with oil. Place over medium heat. Cook the patties for 3 minutes each side or until golden and cooked through.

3. Meanwhile, place the peas in a large saucepan of boiling water. Cook for 3 minutes or until tender. Drain. Return to pan. Use a potato masher or fork to mash peas, keeping some texture, then stir through pesto and remaining feta. Season.

4. Slice rolls down centre, making sure not to cut all the way through. Top with spinach and rocket, patties, pea mixture, cranberries and pine nuts. Drizzle over balsamic to serve.

Recipe by Chrissy Freer Photo by Guy Bailey

SERVES: 1

PREP: 10 minutes COOK: 10 minutes

Ingredients

55g (1 ⁄3 cup) frozen peas 50g (1 ⁄3 cup) podded frozen edamame

2 eggs

2 tbsp unsweetened almond milk

1 tbsp chopped fresh dill, plus extra, to serve

1/2 small zucchini, thinly sliced

2 tbsp cottage cheese

20g baby spinach

Method

1. Boil, steam or microwave peas and edamame until just tender. Drain. Whisk eggs, milk and dill in a bowl. Season.

2. Preheat grill on high. Heat a 20cm (base measurement) ovenproof frying pan over medium heat. Add zucchini and cook, stirring, for 2 minutes. Add peas and edamame. Stir to combine. Pour in the egg mixture to evenly cover the vegetables. Place small dollops of cottage cheese on top. Cook, covered, for 3-4 minutes or until almost set.

3. Place the pan under the grill and cook for 2 minutes or until set. Serve the frittata warm or at room temperature sprinkled with spinach and extra dill.

Recipe by Chrissy Freer Photo by Vanessa Levis