Ready in: 60 minutes
500 g low fat ricotta
¼ cup (20g) grated parmesan
2 tsp olive oil
2 spring onions, finely sliced
2 garlic cloves, crushed
5 medium zucchini, grated
2 cups fresh herbs e.g basil & parsley or mint & parsley leaves, finely chopped
2 cups baby spinach
1 cup frozen peas
50 g reduced fat feta
¼ cup sundried tomatoes
Garden salad, to serve
Preheat oven to. 180°C.
Combine eggs, ricotta and parmesan in a large mixing bowl and whisk to combine.
Heat oil in an oven proof frypan over medium heat. Add the spring onion and garlic and cook for 2-3 minutes until softened, then add zucchini, herbs, spinach and peas.
Add the egg mixture, stir to combine and take off the heat. Crumble over feta and sprinkle over sundried tomatoes.
Place in the oven and cook for 25-30 minutes until set and golden on top. Remove from oven, let cool for 5 mins before cutting to serve.
(if not using an ovenproof frypan, then cook vegetables in the pan separately before adding to egg mixture, and pouring into an oven proof casserole dish to place in the oven).
Serve with garden salad.
275 Cal (1155 kJ), 18 g protein, 16 g fat (7 g saturated), 15 g carbohydrates (7 g sugar), 4 g fibre, 22 mg sodium