Name: Spring Greens Frittata
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 8 eggs; 2 cups mixed spring greens (silverbeet, spinach, pea shoots); 1 cup fresh or frozen peas; 100g feta, crumbled; 1 bunch spring onions, sliced; 2 tbsp olive oil; 1/4 cup fresh dill or parsley, chopped; to taste salt and black pepper; 1/4 cup grated parmesan

Servings

⏱ 10 Prep

🔥 15 Cook

🥕 Ingredients

8 eggs
2 cups mixed spring greens (silverbeet, spinach, pea shoots)
1 cup fresh or frozen peas
100g feta, crumbled
1 bunch spring onions, sliced
2 tbsp olive oil
1/4 cup fresh dill or parsley, chopped
to taste salt and black pepper
1/4 cup grated parmesan

👩‍🍳 Method

Preheat grill to high. Whisk eggs with salt, pepper, and half the herbs.

Heat olive oil in a 26cm oven-safe frying pan over medium heat. Cook spring onions 2 minutes. Add greens and peas, cook until wilted, about 2 minutes.

Pour in egg mixture. Scatter over feta, parmesan and remaining herbs. Cook undisturbed on the stovetop for 4–5 minutes until edges are set.

Transfer to grill for 3–4 minutes until the top is golden and puffed. Rest 5 minutes before cutting into wedges.

Serve warm or at room temperature with a simple green salad.

💡 Chef's Notes

The frittata is the best answer to a garden producing faster than you can eat. This version is endlessly adaptable.