Zucchini and Mint Frittata
This zucchini and mint frittata is the perfect way to enjoy a fresh and healthy breakfast. It’s quick, light, and full of flavor, with just a handful of ingredients.
Ingredients
Directions
- 1
Thinly slice the zucchini into rings. In a bowl, whisk the eggs together with the cream, and season with salt and pepper. Finely chop the mint and stir it into the egg mixture.
- 2
Heat olive oil in a pan over medium-high heat (level 6 out of 9). Sauté the zucchini slices for a couple of minutes until they’re slightly golden, adding a pinch of salt.
- 3
Pour the egg and mint mixture over the zucchini. You can cook it in one of two ways: Let the eggs cook for a couple of minutes on the stove, then transfer the pan to a preheated oven at 180°C (350°F) for about 10 minutes until the frittata sets. Or, gently flip the frittata to cook the other side on the stovetop.
