Making a frittata is an inexpensive way to get a delicious and healthy dinner on the table quickly. These one-pan egg pies work well with a variety of different veggies and this cauliflower and zucchini version is bound to please.

Yield: Serves 6.



  • ​8 large eggs
  • 1/4 cup light cream (10%)
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • 1 cup crumbled feta cheese, divided
  • 1/4 cup sliced green onion
  • 2 tbsp chopped fresh parsley
  • 3 tbsp canola oil
  • 2 cups small cauliflower florets
  • 2 cups thinly sliced zucchini (1/8 inch)
  • 2 cloves garlic, finely chopped
  • 1/4 cup freshly grated Parmesan cheese


  1. Whisk together eggs, cream, pepper and salt until blended. Stir in 3/4 cup feta cheese, green onion and parsley; set aside.
  2. Preheat broiler.
  3. Heat oil in a large deep ovenproof non-stick frypan over medium heat. Add cauliflower and zucchini; sauté until lightly browned and tender, about 5 minutes. Add garlic and sauté for 1 minute.
  4. Pour egg mixture over cauliflower mixture and cook, lifting edges of frittata occasionally with a spatula, allowing uncooked egg mixture to run underneath.
  5. Cook until frittata is almost set in centre. Remove from heat. Sprinkle remaining 1/4 cup feta cheese and Parmesan cheese over frittata.
  6. Broil in centre of oven until frittata is set and lightly browned, about 5 minutes. Cut into wedges and serve.
Nutritional analysis per serving:

271 calories, 21.5 g fat, 14.5 g protein, 5.5 g carbohydrate, 1.2 g fibre, 536 mg sodium