Jida Italian Veggie Frittata
Eggs and cheese make the perfect culinary couple. Add in zucchini, potatoes and onions and you have an amazingly tasty, healthy meal. Our Jida’s Wild Green Blend spruces up the dish with just the right amount of flavourful herbs.
5 tablespoons extra-virgin olive oil
2 medium onion, chopped
2 medium potato, chopped to small cubes
2 small zucchinis, chopped to small cubes
½ Green chilli, chopped (optional)
3 teaspoons Jida’s Wild Green Blend
½ cup milk
80g / 3oz Feta Cheese
1 teaspoon salt
Heat olive oil in an ovenproof pan on medium heat and sauté the onions for about 6-8 minutes or until fragrant and golden brown. If you don't have an ovenproof pan, you can wrap 2-3 layers of aluminum foil around a handle to make it ovenproof (up to 250⁰C).
Stir in the potatoes and cook for about 12-14 minutes or until tender.
Stir in the zucchini into the pan; stir in 3 teaspoons Jida’s Wild Green Blend, green chili (if using), salt, and black pepper. Cook for about 6-8 minutes or until tender. In the meantime, preheat your oven to 200⁰C / 400⁰F.
In a small bowl, whisk together eggs and milk; gradually add to the pan. Stir well so that the vegetables cook together with the eggs.
Sprinkle with feta cheese and stir. Cook for about 8-10 minutes or until the mixture is almost set.
Transfer the pan to the oven and cook for 15 minutes or until golden brown on the top. Remove from the oven and let rest for 10 minutes before serving. Serve with greek yogurt. Enjoy!
Recommended to flip the Frittata by covering the pan with a nice large plate and flip the plate so it sits nicely on the plate.