This super green frittata is packed full of healthy greens and is a quick and easy lunchtime solution.

SERVES 4

 

INGREDIENTS:

250g baby spinach leaves
2 teaspoons olive oil
1 garlic clove
250g zucchini, grated
1 teaspoon lemon rind
4 eggs
4 egg whites
100g ricotta
2 tablespoons parmesan, grated
1/4 cup chives

Optional Toppings

Roasted capsicum.

HOW TO:

1. Cook lentils as per directions on the packet until tender and drain.
2. Preheat oven to 180C. Grease and line a round baking tin. Place baby spinach leaves in a heatproof bowl, cover with boiling water and let stand. Drain, squeezing excess liquid and coarsely chop.
3. Heat oil in a frying pan over medium heat and stir in minced garlic until aromatic. Stir in grated zucchini and lemon rind for until zucchini is bright green. Cool mixture.
4. While baby spinach mixture is cooling whisk eggs, egg whites, ricotta and parmesan in a bowl.
5. Stir in baby spinach mixture and chives. Pour into the round baking tin.
6. Bake for 25 minutes or until frittata is set.