Quick Egg and Cheese Frittata

Quick Egg and Cheese Frittata

Ready in 20 minutes, this vegetable frittata is loaded with healthy ingredients and makes for a great weeknight dinner.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 eggs
  • 55g (1/3 cup) frozen peas
  • 50g (1/3 cup) podded frozen edamame
  • 20g baby spinach
  • 2 tbs unsweetened almond milk
  • 2 tbs cottage cheese
  • 1 tbs chopped fresh dill, plus extra, to serve
  • 1/2 small zucchini, thinly sliced


    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.

Nutrition Information

Serving Size


Amount Per Serving Calories 295Total Fat 14.8gSaturated Fat 4.1gCarbohydrates 9.8gFiber 6.7gProtein 27.7g



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