Quick veg and cheese frittata

INGREDIENTS

55g (1 ⁄3 cup) frozen peas

50g (1 ⁄3 cup) podded frozen edamame (optional)

2 eggs

2 tbs unsweetened almond milk

1 tbs chopped fresh dill, plus extra, to serve

1 ⁄2 small zucchini, thinly sliced

2 tbs cottage cheese (optional)

20g baby spinach

METHOD

Step 1: Boil, steam or microwave peas and edamame until just tender. Drain. Whisk eggs, milk and dill in a bowl. Season.

Step 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.

Step 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.

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