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Zucchini and fresh mint frittata

zucchini frittata 320Zucchini and fresh mint frittata: Frittata is amazingly versatile and makes a quick and easy breakfast, brunch, antipasto and party dish. A recipe for all occasions and for anytime of the day. The combination of mint with the zucchini makes this zucchini and fresh mint frittata very light and refreshing.

The recipe for zucchini and fresh mint frittata is one of our most popular and from what you have to say, it’s because you can whip this up with very little preparation time and enjoy it at any time of the day.

Ingredients – serves 4:
  • 6 medium eggs
  • 1 handful fresh mint leaves, rougly chopped
  • 4 medium zucchini, diced
  • 1 medium onion, thinly sliced
  • 4 tablespoons parmesan cheese, grated
  • 3 tablespoons olive oil

zucchini frittata 320

  1. Fry the zucchini, onion and mint in a non stick frying pan until the courgette has changed colour. You can do this ahead of time as it will keep in an airtight container in the fridge for a few days. Be careful not to overcook it. (You don’t want mushy zucchini). Season with a little salt.
  2. Crack the eggs into a bowl and add the cheese. Mix well.
  3. When the courgettes are ready, add the eggs to the pan.
  4. Stir for the first minute or so and then wait for the eggs to start to set, shaking the pan from time to time to keep the frittata loose.
  5. When the eggs have set, turn the frittata with the aid of a plate, and return it to the pan.
  6. After another couple of minutes cooking, the frittata is ready

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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