This Zucchini Mint Frittata will feed a crowd. Halve it for a main course for 4. Use this as a basis and throw in any left over veggies to make a no waste frittata.
Ingredients
2 Â tablespoons (40ml) extra virgin olive oil
16 Â large free-range eggs
4-5 medium zucchini, finely sliced
1 bunch fresh mint leaves, torn
Salt and pepper to taste
60g grated cheese (optional)
Instructions
Line an oblong baking dish with baking paper, drizzle with the olive oil.
Beat eggs, add with zucchini, mint, salt and pepper into pie plate or baking tray. Top with grated cheese.
