Primavera Frittata

By Jody Vassallo

Primavera Frittata
Primavera Frittata recipe, brought to you by MiNDFOOD.

Serves 4

500g spinach

1 bunch asparagus

1/2 cup fresh or frozen peas

2 tbsp olive oil

1 onion, thinly sliced

2 tbsp chopped fresh herbs (parsley, thyme, oregano)

8 organic eggs, lightly beaten

1 tsp grated lemon zest

3 tbsp hummus

2 tbsp Greek-style yoghurt

spinach salad, to serve

1 Wash spinach and blanch until wilted. Drain excess moisture. Blanch asparagus and peas until bright green and tender. Refresh under cold water; cut asparagus into bite-size pieces.

2 Heat oil in 24cm non-stick frying pan. Add onion and cook over medium heat until soft and golden. Add herbs and cook until wilted. Arrange vegetables so they are evenly distributed in the pan.

3 Lightly whisk together the eggs, lemon zest, hummus and yoghurt and pour over the vegetables. Season with salt and pepper.

4 Cook over a medium-low heat until the base is just set. Transfer pan to a preheated grill; cook until set. Serve 
with spinach salad, if desired.



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