Story: Green Goodness Zucchini Frittata with Feta, Lemon and Basil
Episode: 7
Presenter: Teresa Cutter
Air Date: 19th October 2025
Teresa shares her delicious frittata recipe; a great way to use up the leftover vegetables in the fridge!
Ingredients
- 2 tablespoons olive oil
- 500 g zucchini, sliced into rounds
- 120 g green peas
- 1 bunch asparagus, sliced
- 1 gem lettuce, sliced or a few handfuls of baby spinach
- 1 lemon
- 6 – 8 large organic free-range eggs
- 120 g feta or goats' cheese or even ricotta is wonderful
- Good pinch of salt
- Basil and mint
- 2 sliced spring onion
- Greek yoghurt to serve
Method
- Preheat your oven to 200°C fan forced.
- Fry the zucchini in a pan over medium heat for 5 minutes until softened.
- Add the asparagus and peas and cook through for another minute.
- Add the lettuce or a few handfuls of baby spinach and mix through until just wilted. Season with salt and pepper.
- Break the eggs into a large bowl and lightly whisk. Season with a little salt, add lemon zest, mint and basil leaves, and spring onion.
- Add the zucchini mixture and fold through.
- Wipe out your pan of any residue with a paper towel, then return to the heat with a little olive oil.
- Pour in the egg mixture to set the base, then top with feta or dollops of ricotta.
- Bake in the oven until set. Don’t overcook it.
- Remove from the oven. You can serve straight from the pan or turn it out onto a chopping board or serving plate.
- Serve hot or cold. With a squeeze of lemon and a dollop of Greek yoghurt. Enjoy!
