Spring Vegetable Frittata

Spring Recipes: Spring Vegetable Frittata Recipe

Serves 4

Now is a great time to take advantage of our beautiful spring vegetables, and what better a way than  with this  delicious, easy recipe that will be loved by all! We enjoyed this with a glass or two of  Hunter Valley 2008 Reserve Chardonnay, a fruity, smooth, fresh and flavoursome palate with good acidity. Or we also recommend the superb tropical fruit salad aromas of Langhorne Creek 2009 Verdelho, or any of our lovely Dry White Wines.

See our suggested wine matches

Ingredients
1 cup frozen baby peas
250g broccoli, trimmed and cut into small florets
4 spring/green onions, sliced
2 garlic cloves, crushed
100g baby spinach, washed and dried
5 eggs, plus 3 eggwhites, lightly beaten
2 tablespoons chopped chives
1/2 cup low-fat ricotta

Method

Preheat the oven to 180°C. Line a 26 x 16cm baking tray with non-stick baking paper. Blanch the peas and broccoli florets in boiling water, then refresh them in cold and drain well. Place into a large bowl.

Heat a large non-stick frying pan over a medium-high heat. Add the sliced spring/green onions and crushed garlic. Cook, stirring, for 1 min. Add the baby spinach leaves. Cook, stirring occasionally, for 2 min, or until the spinach has just wilted. Add the cooked mixture to the peas and broccoli with the beaten eggs and egg whites, chopped chives and low-fat ricotta. Mix well and season to taste.

Pour the mixture into prepared baking tray. Bake for 25 min, or until the mixture has set and is puffed and golden. Remove and set aside to cool slightly for 10 min. Remove from the pan and cut into quarters. Serve with a green salad.

Our Favourite Wine Match:

We picked our  Hunter Valley 2008 Reserve Chardonnay, with its smooth, fresh and flavoursome palate, which make  this a perfect food-wine match. You could also try our Langhorne Creek 2009 Verdelho , or another of our great choices of Dry White Wines  or Chardonnays.

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