ZUCCHINI FRITTATA

INGREDIENTS

Serves 4

600 g zucchini, coarsely grated or thinly sliced

a generous pinch of sea salt

4 - 5 large organic eggs

1 bunch parsley, chopped

handful of mint leaves, chopped

4 spring onions, sliced

60 g pine nuts or walnuts

zest from 1 lemon

2 tablespoons tapioca starch or cornflour

2 tablespoons extra virgin olive oil

EMBELLISHMENTS

Parsley and mint salsa verde (see recipe below), greek yoghurt, fresh herbs

METHOD

PREHEAT your oven to 180°C fan forced.

COMBINE the zucchini, salt, eggs, parsley, mint and spring onion in a bowl and mix well. Add the tapioca starch, half of the pine nuts or walnuts and the zest from 1 lemon. Mix well.

HEAT the olive oil in a non-stick pan over medium heat. Pour in the frittata batter and scatter with the rest of the pine nuts.

COOK on the stove for 3 minutes before transferring to your oven to cook for another 20 - 30 minutes until set.

SERVE warm or cold, topped with salsa Verde, Greek yoghurt and leafy greens.

SALSA VERDE

TO MAKE the Parsley and mint salsa verde, blend 1 bunch of parsley and half a bunch of mint with 125 ml olive oil and the juice from half a lemon. 

BLEND until smooth, then serve with the frittata and focaccia or crusty sourdough. 

NOTES & INSPIRATION

Make into individual muffins for a delicious portable lunch or picnic.