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.

View full recipe on www.cuisine.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.

Share this recipe:

Cooking tools:

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)