5 large eggs
1 zucchini grated
1 large red chilli, sliced
1/2 bunch of chives finely chopped
1/2 bunch of dill finely chopped
salt and pepper
60g goats cheese crumbled
Leftover miso salmon flaked
Preheat the oven to 180C
Crack the eggs into a large bowl and beat together with a pinch of salt and grind of pepper. Add in the grated zucchini, herbs and chilli. Mix together until all combined.
Heat a large frypan add in a drizzle of olive oil and swirl to cover the base of the pan. Pour in the egg mixture and leave to sit for a minute or two. Using a spatula, slowly bring in the egg mixture from the side of the pan into the centre of the frittata. Let the uncooked egg drizzle from the centre to the sides and let set .
Place the goats cheese onto the top of the egg mixture and place in the oven for around 15-18 minutes until the egg mixture is set and the top is slightly golden brown.
Place any of the leftover salmon on top of the frittata and serve warm or at room temperature.
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