Zucchini Fritatta

A great little vegetable, the zucchini is mild in flavour but loaded with health giving benefits. It's high in potassium, folate, and vitamin A, Vitamin C and fibre (when you leave the skin on).  Also helps to promote eye health.


2 firm medium zucchinis

1 bunch of fresh mint, chopped

1 tspn extra virgin olive oil

8 large free range eggs

½ tsp truffle oil

1 pinch of cayenne pepper

4 sprigs of fresh thyme, finely chopped

20g pecorino cheese, finely grated

1 fresh red chilli

20g goat feta cheese

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Put zucchinis in a processor and grate finely, place in a bowl when done. Tear up a few mint leaves and mix them in, then toss it all together and squeeze out the mixture to get rid of the excess liquid - probably easiest to squeeze between your CLEAN hands.


Add 1 teaspoon of olive oil into an oven proof fry pan, sprinkle in the zucchinis and saute for a few minutes, stirring often. Beat the eggs in a bowl add truffle oil, goats feta, cayenne and thyme leaves and half Pecorino, stir to mix then pour the mixture over the zucchinis.


Stir and cook for a minute, then scatter over the rest of the grated Pecorino and put on the top shelf of your oven or under the grill until cooked through - fluffy and golden (roughly 5 to 7 minutes).


Serve with a large leafy green salad.


Makes four to six serves.

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