Italian cuisine: green peas and sweet potato fritatta


250g baby spinach leaves

2 teaspoons olive oil

1 garlic clove, crushed

250g zucchini, coarsely grated

1 teaspoon finely grated lemon rind

4 eggs

4 egg whites

100g reduced-fat fresh ricotta

2 tablespoons finely grated parmesan

1/4 cup chopped fresh chives

100g skinless roasted red capsicum, finely chopped



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


Recipe provided by our friends at Achilles NZ, the official charity partner of Cigna Round the Bays.  Achilles is a 100% volunteer organisation that change lives daily – enabling people with all types of disabilities to participate in mainstream running events to promote personal achievement.  Find out more about Achilles at