Zucchini, pea & feta frittatas

This savoury frittata is suitable for vegetarians and is a great source of protein, vitamin B12 and iron. Not too big, not too small, it’s perfect for an after-school snack, or a welcome addition to the lunchbox.

The combination of delicious, creamy feta with the nutritional goodness of greens makes it a hit with kids and adults alike.

The best bit? You can store this frittata in the fridge for three days, meaning you’ll always have a healthy hunger buster on hand.

Serves: 9 Prep time: 15 mins Cook time: 40 mins

• 3 spring onions, finely sliced

• 3 large zucchinis, grated

• ½ cup frozen peas, thawed

• 6 eggs, whisked

• ¼ cup skim milk

• ½ cup self-raising wholemeal flour

• 100g Danish feta

• Salt and pepper, to season

1. Pre-heat oven to 180°C/160°C (fan forced). Line a 15cm x 30cm tray with baking paper

2. In a medium mixing bowl, combine the spring onions, zucchini and peas. Season with salt and pepper

3. In a small jug, whisk together the eggs, milk and flour to combine. Add to zucchini mix and stir to combine

4. Pour mixture into prepared tin and scatter feta across the top, pressing down slightly. Bake for 40 minutes or until golden. Cut into nine slices once cooled

Want to make it gluten free? Substitute the flour for ½ cup almond meal and ½ teaspoon of baking powder.

Looking for more easy recipes? We’ve partnered with nutritionists and dietitians to put together a series of healthy, delicious meal ideas – all exclusive to nib! Check out our dedicated recipes page and get cooking.