Tick off all of your 2021 goals with this delicious and healthy recipe.
Serves up to 6 people.
2 bunches broccolini, trimmed and chopped into 2cm pieces
1 cup (120g) baby peas
¼ cup finely chopped chives, plus 1 tbs extra
300g soft goat’s cheese, crumbled
2 zucchini, cut into matchsticks (we used a julienne peeler)
¼ cup (60ml) extra virgin olive oil
200g mixed cherry tomatoes, halved
¼ cup (loosely packed) dill sprigs
1 tbs white wine vinegar
Preheat oven to 200°C. Whisk together eggs and ¾ cup (180ml) water in a large bowl. Stir in the broccolini, peas, chives, three-quarters of the goat’s cheese and half the zucchini and season. Heat 2 tbs of the oil in a 24cm non-stick frying pan over medium heat. Pour in the egg mixture and cook for 2 minutes or until the edges start to set. Transfer to the oven and bake for 30-35 minutes until set and golden. Set aside to rest for 5 minutes.
Make a tomato salad by combining the tomatoes, half the dill, the extra chives, vinegar and remaining oil in a bowl and season.
Top the frittata with remaining goat’s cheese, zucchini and dill and serve with the tomato salad.