Serves: 4

Prep & Cooking Time: 40 mins

Nutritional Information Per Serve:

  • Calories 410
  • Protein 26.1 g
  • Total Carbohydrate 6.7 g
  • Total Fat 29.6 g (Saturated Fat 8.3 g)
  • Cholesterol 388 mg
  • Sodium 350 mg


  • 1 cup fresh basil leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 3 green onions, roughly chopped
  • 2 zucchini, roughly chopped
  • 80 g baby spinach, plus extra to serve
  • 2 tablespoons extra virgin olive oil
  • 8 eggs
  • 1/2 cup plain Greek-style yoghurt
  • 250 g mushrooms (your preference), sliced
  • 200 g broccoli, cut into florets
  • 2 garlic cloves, thinly sliced
  • 1/4 cup pepitas and sunflower seed mix
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh tarragon leaves, finely chopped
  • Parmesan or hard cheese, finely grated to serve


  1. Place basil, parsley, green onion, zucchini and spinach in a food processor. Process until finely chopped.
  2. Heat half the oil in a 22cm (base) ovenproof frying pan over medium-high heat. Add zucchini mixture. Cook, stirring occasionally, for 5 minutes or until tender and any liquid has evaporated.
  3. Whisk eggs and yoghurt. Season with salt and pepper. Add to zucchini mixture in pan. Stir until well combined. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in centre).
  4. Meanwhile, heat remaining oil in a wok or frying pan over high heat. Add mushroom and broccoli. Cook, tossing, for 6 minutes or until beginning to char. Add garlic, seed mix, lemon zest and tarragon. Cook, tossing, for 2 minutes or until seeds are toasted. remove from heat.
  5. Preheat grill on high. Grill frittata for 3 minutes or until top is golden and frittata is set. Top with broccoli mixture, extra baby spinach and parmesan. Serve.