Ingredients
Method
1.Heat medium (20cm base) non-stick frying pan over medium heat; cook onion and garlic, stirring, about 10 minutes or until onion is browned lightly.
2.Meanwhile, boil, steam or microwave potato, asparagus and zucchini, separately, until tender; drain.
3.Whisk eggs, egg whites, milk and herbs in medium jug; season.
4.Add potato, asparagus and zucchini to pan. Pour egg mixture over vegetables; sprinkle with peas. Reduce heat to low; cook, uncovered, about 10 minutes or until frittata is almost set. Sprinkle with cheese.
5.Preheat grill (broiler).
6.Grill frittata about 2 minutes or until set. Stand frittata in pan 5 minutes before serving sprinkled with dill.
We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of frittata, covered, in a microwave oven on HIGH (100%) for about 1½ minutes.
Note
