Pea and zucchini frittata | Women's Weekly Food
Full of fresh green vegetables and protein-packed eggs this is the ideal spring dinner to leave you feeling sufficiently satisfied.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2½ cups (375g) frozen broad beans (see tips)
- 6 eggs
- ½ cup (125ml) buttermilk
- ¼ cup flat-leaf parsley leaves, chopped coarsely
- 2 tablespoons dill sprigs, chopped coarsely
- 2 tablespoons dried breadcrumbs
- 2 tablespoons olive oil
- 2 medium zucchini (240g), shaved lengthways into ribbons
- 3 green onions (scallions), sliced thinly
- 2 cloves garlic, crushed
- 2 cups (320g) fresh shelled peas (see tips)
- ⅓ cup (80g) soft goat's cheese, crumbled
- snow pea tendrils, to serve (optional)
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