Zucchinis are in season and i have fallen in love with them again this season.  This frittata is simple, tasty and really healthy. It makes a great lunch or light dinner.

Serves 4

Ingredients

350g (3 medium) zucchini’s

Salt

2 Tbsp olive oil

2 garlic cloves, peeled and finely sliced

2 Tbsp chopped parsley

6 free range eggs

Cracked white pepper

1 Tbsp finely chopped dill leaves

6 Tbsp freshly grated parmesan cheese

2 Tbsp unsalted butter

Method

Cut the zucchini into 1 cm dice, put them into a colander and sprinkle with 1 teaspoon salt. Let sit over a bowl for about an hour as this will remove excess liquid. Pat dry.

Put the oil, garlic and parsley in a 20cm non-stick fry pan.

When the garlic gives off a lovely aroma and turns light golden brown add the zucchinis, and cook until golden brown (10 minutes), stir frequently.

Beat the eggs in a bowl so that they are properly blended. Season with salt and pepper.

Add the dill and parmesan cheese.

When the zucchinis are done, remove them with a slotted spoon and add to the egg mixture. Stir to combine.

Wipe the frying pan clean with kitchen paper.  Add the butter and heat until foaming.

Pour in the egg mixture, stirring with a spatula so the egg mix moves around the pan and to help prevent it from sticking.

Stop stirring the mix now and allow the egg to set on the bottom of the pan.  By this time the eggs will of set and only the top will be runny.

Run the spatula around the egg of the frittata, place a large plate over and flip the pan so the frittata comes out.  Now slide it back into the pan and brown the other side for about 1 minute.

Transfer to a suitable dish and serve with crisp peppery salad.