Full-of-greens frittata

Ingredients (4 servings):

• 250g baby spinach leaves
• 2 teaspoons olive oil
• 1 garlic clove, crushed
• 250g zucchini (baby marrow), coarsely grated
• 1 teaspoon finely grated lemon rind
• 4 eggs
• 4 egg whites
• 100g feta
• 2 tablespoons finely grated parmesan
• ¼ cup chopped fresh chives
• 100g skinless roasted red capsicum, finely chopped (optional)

Method:

1. Preheat oven to 180oC.
2. Grease and line a 20cm (base measurement) round cake pan.
3. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds.
4. Refresh. Drain, squeezing excess liquid. Coarsely chop.
5. Heat oil in a frying pan over medium-high heat. Stir garlic for 30 seconds or until aromatic.
6. Stir in zucchini and lemon rind for 2 minutes or until zucchini is bright green. Cool.
7. Whisk eggs, egg whites, feta and parmesan in a bowl.
8. Stir in zucchini mixture, spinach and two-thirds of chives. Pour into pan. Bake for 25-30 minutes or until set.
9. Combine the capsicum and remaining chives in a bowl.
10. Serve with the frittata.