Zucchini, potato & mint frittata with tomato & bean salad - 9Kitchen

Ingredients

• 2 tablespoons olive oil
• 2 zucchinis, sliced diagonally
• 4 medium cooked coliban potatoes, peeled & sliced
• 8 eggs
• ¼ cup cream
• 150g feta, crumbled
• salt and pepper
• 1 cup mint leaves, chopped
• 1 punnet cherry tomatoes, halved
• 420g can cannellini beans, rinsed and drained
• ½ red onion sliced
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil