2 tbsp olive oil, plus extra for greasing
500 g water
150 g zucchini (approx. 2) peeled into ribbons (see tips)
120 g fresh baby spinach leaves
180 g raw prawns (approx. 12), peeled and deveined, leaving tails intact
3 spring onions/shallots, trimmed and cut into pieces
2 garlic cloves
6 eggs
120 g pouring (whipping) cream
½ tsp salt
2 pinches ground black pepper
2 sprigs fresh flat-leaf parsley, leaves only
2 sprigs fresh dill, leaves only
Watercresss, for garnishing
Frisée or lettuce of choice, for garnishing
Snow pea sprouts, for garnishing
1 tbsp caperberries, rinsed and drained (optional)
100 g Danish feta, cut into pieces (see tips)
1 lemon, cut into wedges, to serve

Useful Items
Ceramic pie dish (22cm)


  • Preheat oven to 170°C. Lightly grease a ceramic pie dish (22 cm) and set aside.
  • Place water into mixing bowl. Place Varoma dish into position, then weigh zucchini and spinach into it. Place varoma tray into position and weigh prawns onto it. Secure Varoma lid and steam 5 min/Varoma/speed 2.
  • Stir vegetables and prawns to ensure even cooking, then secure Varoma lid and steam 3 – 5 min/Varoma/speed 2, until spinach is wilted and prawns are cooked to your liking. Remove Varoma and set aside. With aid of spatula, carefully squeeze out any excess moisture from spinach and Zucchini. Clean and dry mixing bowl.
  • Place oil, spring onions/shallots and garlic into mixing bowl and chop 3 sec/speed 7.
  • Scrape down sides of mixing bowl with spatula and cook 2 min/Varoma/reverse/speed spoon.
  • Add eggs, cream, salt and pepper, and mix 5 sec/speed 4. Transfer into a bowl and set aside. Clean and dry mixing bowl.
  • Place parsley and dill into mixing bowl and chop 3 sec/speed 7.
  • Add reserved egg mixture and reserved spinach and zucchini and combine 10 sec/reverse/speed spoon.
  • Pour mixture into prepared dish and back for 35 – 40 minutes (170°C), or until centre of frittata is firm.
  • Garnish frittata with watercress, frisée, snow pea sprouts, caperberries (optional) and reserved prawns. Sprinkle with feta, and serve warm with lemon wedges.


  • When peeling zucchini, do not use the seeded core. Reserve core to use when making vegetable stock paste (please refer to the recipe in the The Basic Cookbook or Everyday Cookbook).
  • You can use ricotta instead of feta in this recipe.

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Spring Frittata