1 tablespoons extra virgin olive oil
1 medium organic zucchini, cut into 1cm-thick slices
3 organic eggs, lightly beaten
3 tablespoon finely chopped organic parsley leaves, plus extra to serve
100g feta crumbled organic if possible
METHOD
1. Preheat oven to 160°C or 140°C fan.. Roast for 15 minutes, until tender. Set aside.
2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Pour in egg combined with feta and parsley and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.
3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
serve with an icerberg salad made with lebanese cucumbers and dress with extra virgin olive oil, balsamic vinegar and a sprinkle of salt
1 medium organic zucchini, cut into 1cm-thick slices
3 organic eggs, lightly beaten
3 tablespoon finely chopped organic parsley leaves, plus extra to serve
100g feta crumbled organic if possible
METHOD
1. Preheat oven to 160°C or 140°C fan.. Roast for 15 minutes, until tender. Set aside.
2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Pour in egg combined with feta and parsley and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.
3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
serve with an icerberg salad made with lebanese cucumbers and dress with extra virgin olive oil, balsamic vinegar and a sprinkle of salt
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