Baked zucchini, mint and feta frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Zucchini150 g
• Feta25 g
• Mint3 g
• Extra virgin olive oil1 teaspoon
• Multigrain bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Preheat a conventional oven to 190 °C and grease a small baking tin (about 15 cm) with the oil.
2. Wash and trim the courgettes, grate them coarsely and squeeze them hard in a clean tea towel: removing the water prevents a soggy frittata.
3. In a bowl beat the eggs and egg whites with the pepper, then stir in the courgettes, crumbled feta and torn mint leaves; the feta is salty, so no salt is needed.
4. Pour into the tin, level and bake for 18 minutes, until puffed, golden and firm in the centre.
5. Let it cool for a few minutes and serve with the multigrain bread.