Zucchini Frittata - Cuisine Magazine - From New Zealand to the World

Name: Zucchini Frittata - Cuisine Magazine - From New Zealand to the World
Ingredients: 450g/16oz potatoes, peeled and thinly sliced into ½cm / ¼in rounds (4 medium); 4 tablespoons extra virgin olive oil; 2 zucchinis, sliced into 1cm / ½in rounds; 10 eggs; 1 teaspoon flaky sea salt; freshly ground black pepper, to taste; ½ cup finely chopped soft herbs such as dill, basil, chives, parsley, plus extra to sprinkle; 60g/2oz goat’s cheese or feta (optional)

www.cuisine.co.nz

This is a fantastic breakfast-for-dinner recipe that is also a welcome addition to any summer picnic. You can use whatever vegetables or herbs you have at hand.

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Ingredients

450g/16oz potatoes, peeled and thinly sliced into ½cm / ¼in rounds (4 medium)
4 tablespoons extra virgin olive oil
2 zucchinis, sliced into 1cm / ½in rounds
10 eggs
1 teaspoon flaky sea salt
freshly ground black pepper, to taste
½ cup finely chopped soft herbs such as dill, basil, chives, parsley, plus extra to sprinkle
60g/2oz goat’s cheese or feta (optional)