ZUCCHINI FRITTATA – The Healthy Chef
Delight in all things green with my Zucchini Frittata dressed with salsa verde and toasted pine nuts, from my cookbook SIMPLE HEALTHY RECIPES. This frittata packs a nutritional punch as it's filled...
Ingredients
- 600 g zucchini, coarsely grated or thinly sliced
- a generous pinch of sea salt
- 4 - 5 large organic eggs
- 1 bunch parsley, chopped
- handful of mint leaves, chopped
- 4 spring onions, sliced
- 60 g pine nuts or walnuts
- zest from 1 lemon
- 2 tablespoons tapioca starch or cornflour
- 2 tablespoons extra virgin olive oil
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