Zucchini & Feta Frittata

Directions

• Heat the oil or butter in a 26cm pan
• Fry the onion and garlic gently until soft but not brown.
• Meanwhile grate the zucchini and squeeze as much moisture out of it as you can.
• Add zucchini to the pan and continue to fry gently for about 5 minutes.
• Season with a little salt and pepper.
• Add diced capsicum and continue to cook for a couple of minutes.
• Meanwhile crack the eggs into a bowl and whisk with a fork until the whites and yolks are thoroughly mixed.
• Season and add the feta and basil leaves to the egg mixture.
• Pour the egg and cheese mixture into the pan over the vegetables.
• Stir to mix the egg and vegetables.
• Cook slowly, moving the egg mixture from the bottom of the pan regularly so that the runny mixture reaches the pan’s surface.
• Meanwhile heat your grill to 200ºC.
• When the mixture is 3/4 set place the pan under the grill to finish cooking.
• If you don’t have a grill handy you can turn the mixture in the pan using a plate or chopping board.
• Once the egg mixture is set remove the pan from the heat.
• Serve warm or cold with a salad or more vegetables.
• dollop of your favourite pickle, relish or chutney will go perfectly with this fritatta