Zucchini Frittata
Recipe provided by Velisha Farms and production by My Market Kitchen
Serves 6
Ingredients
2 tablespoons olive oil
400g Zucchini, grated
1 large red onion, finely chopped
8 large free-range eggs
100ml Thick cream
½ teaspoon freshly grated nutmeg
Handful mint leaves, finely chopped
3 garlic cloves, sliced
150g spinach, roughly chopped
120g goats' cheese, roughly chopped
Salt and freshly ground black pepper
method
Preheat oven to 175°C.
Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Toss in the red onion and cook for 5 minutes.
Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.
Add the garlic to the pan and cook for 2 minutes, then toss in the zucchini and spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.
Dot the goats’ cheese evenly over the surface of the frittata.
Place the fry pan in the oven for 20-25 minutes or until golden.