Zucchini Corn & Feta Frittata
with Swiss Chard & Herbs
A simple, quick, versatile dish with summery veg & herbs. This is fabulous served with my Roasted Potato & Herby Tomato Salad.
A Frittata, at its essence, is an open-faced omelette; it is much easier to cook with lots of vegetables than an omelette.
- Serves4-6
- Cooks in 10-15 mins
- Prep time 10 mins
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Mineral Rich
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Vitamin B's
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
Ingredients
✓ adds to shopping list
Method
Zucchini Corn & Feta Frittata
MEDIUM HEAT an ovenproof nonstick frying pan, add olive oil, zucchini slices + corn; saute 4-5 min.
ADD Swiss Chard – cook 1 min – turn heat to low. STIR in chopped herbs.
CRACK eggs into a bowl, add salt + pepper, whisk well.
POUR EGGS evenly into frypan. SCATTER feta on top. Cook on low 3-4mins – TURN on broiler | oven grill to heat.
PLACE FRYING PAN under the broiler | oven grill and cook for 3-4 mins. Check after 2mins; eggs should be set = firm to touch & lightly golden on top.
SERVE with Crispy Salad + Roasted Potato & Herby Tomato Salad or our Body Balance Quinoa Bread toasted.
Chef tips + Ingredient Swaps + Ideas
SWAP SWISS CHARD for spinach, kale, chenopodium – good king henry, Asian greens, dandelion greens,
ADD garlic, potato, cooked rice or quinoa, green pepper.
HERBS use chives, garlic chives, basil, parsley, dill, cilantro, a small amount of thyme, marjoram.
DAIRY-FREE – skip feta or swap it for a plant-based cheese.
EGGS I portion 2 eggs per serving and use up to 8 eggs per frittata – the more eggs, the bigger the skillet! BUY pasture-raised eggs and support your local farmer if you can!
Cook with Confidence
Support your Health
Make healthy taste great
Chef's Table
Membership $12 / mth
LAND + SEA + PLANT
Our Recipe Membership Plans
take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets
Whole Plant Life
Membership $9 / mth
PLANT-BASED VEGAN
LETTER WEEKLY 