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Zucchini, potato & mint frittata with tomato & bean salad

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 zucchinis, sliced diagonally

  3. 4 medium cooked coliban potatoes, peeled & sliced

  4. 8 eggs

  5. cup cream

  6. 150g feta, crumbled

  7. salt and pepper

  8. 1 cup mint leaves, chopped

  9. Tomato and bean salad

  10. 1 punnet cherry tomatoes, halved

  11. 420g can cannellini beans, rinsed and drained

  12. red onion sliced

  13. 1 tablespoon lemon juice

  14. 2 tablespoons extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat grill on high.

  2. Heat oil in a large frying pan over medium high heat and add zucchini slices. Cook gently for 3-4 minutes or until zucchini has softened and is brown.

  3. Add cooked potato slices and continue cooking a further 5 minutes, turning potatoes over halfway. Spread vegetables evenly over base of frying pan.

  4. Whisk eggs and cream together and season with salt and pepper. Stir in feta and chopped mint and pour over vegetables. Stir vegetables and egg mixture briefly and reduce heat to low; cook for 10 minutes.

  5. Transfer pan to grill and cook for a further 5-10 minutes or until the eggs are just set.

  6. Meanwhile, toss salad ingredients together and season with salt and pepper.

  7. Cut frittata into wedges and serve with salad.

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