Zucchini Frittata With Mint

1. 1

   Saute the shallot in a pan with a few tablespoons of extra virgin olive oil.

2. 2

   Add the zucchini and saute for approximately 15 minutes (add a few tablespoons of water if necessary).

3. 3

   Season to taste with salt and black pepper.

4. 4

   Beat the eggs lightly in a bowl with 2 tablespoons of parmesan cheese, a pinch of salt and the chopped mint leaves.

5. 5

   Pour the egg mixture on top of the zucchini in the pan and cook the frittata on both sides until nicely browned.

6. 6

   Serve warm garnished with a few mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.