Ingredients
- 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, greek yoghurt, fresh herbs
Recipe by: Teresa Cutter - The Healthy Chef
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.
Inspiration
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. Make into individual muffins for a delicious portable lunch or picnic.
