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ZUCCHINI FRITTATA
What's great about it
Delight in all things green with my Zucchini Frittata dressed with salsa verde and toasted pine nuts, from my cookbook SIMPLE HEALTHY RECIPES. This frittata packs a nutritional punch as it's filled with a range of greens, organic eggs, toasted nuts and a dash of extra virgin olive oil to bring it together.
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
ZUCCHINI FRITTATA
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 and Inspiration
Make into individual muffins for a delicious portable lunch or picnic.