Name: Zucchini, potato and mint frittata with tomato and bean salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Zucchini, potato and mint frittata; 2 tablespoon olive oil; 2 zucchinis, sliced diagonally; 4 medium cooked coliban potatoes, peeled & sliced; 8 eggs; 1/4 cup cream; 150 gram feta, crumbled; salt and pepper; 1 cup mint leaves, chopped; Tomato and bean salad; 1 punnet cherry tomatoes, halved; 420 gram can cannellini beans, rinsed and drained; 1/2 red onion, sliced; 1 tablespoon lemon juice; 2 tablespoon 2 extra virgin olive oil

Ingredients

Zucchini, potato and mint frittata

2 tablespoon olive oil

2 zucchinis, sliced diagonally

4 medium cooked coliban potatoes, peeled & sliced

8 eggs

1/4 cup cream

150 gram feta, crumbled

salt and pepper

1 cup mint leaves, chopped

Tomato and bean salad

1 punnet cherry tomatoes, halved

420 gram can cannellini beans, rinsed and drained

1/2 red onion, sliced

1 tablespoon lemon juice

2 tablespoon 2 extra virgin olive oil

Method

1.Preheat grill on high.

2.Heat oil in a large frying pan over medium high heat and add zucchini slices. Cook gently for 3-4 minutes or until zucchini has softened and is brown.

3.Add cooked potato slices and continue cooking a further 5 minutes, turning potatoes over halfway. Spread vegetables evenly over base of frying pan.

4.Whisk eggs and cream together and season with salt and pepper. Stir in feta and chopped mint and pour over vegetables. Stir vegetables and egg mixture briefly and reduce heat to low; cook for 10 minutes.

5.Transfer pan to grill and cook for a further 5-10 minutes or until the eggs are just set.

6.Meanwhile, toss salad ingredients together and season with salt and pepper.

7.Cut frittata into wedges and serve with salad.

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Ingredients

Method

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