Zucchini Mint Frittata
This Zucchini Mint Frittata will feed a crowd. Halve it for a main course for 4. Use this as a basis and throw in any left over veggies to make a no waste frittata.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
2 tablespoons (40ml) extra virgin olive oil
16 large free-range eggs
4-5 medium zucchini, finely sliced
1 bunch fresh mint leaves, torn
Salt and pepper to taste
60g grated cheese (optional)
- Line an oblong baking dish with baking paper, drizzle with the olive oil.
- Beat eggs, add with zucchini, mint, salt and pepper into pie plate or baking tray. Top with grated cheese.
- Bake at 180°C for 25 minutes.