Zucchini and tomato frittata

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Vegetarian

Serves: 4

Type: Family

Tools

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Photography: Brett Stevens

By Suzanne Gibbs

Ingredients

2 roma tomatoes, quartered
2 tablespoons extra virgin olive oil
1 teaspoon thyme leaves
3 medium zucchini, cut into 1cm-thick slices
8 black olives, pitted, halved
7 eggs, lightly beaten
1 tablespoon finely chopped parsley leaves, plus extra to serve

Preparation method

1. Preheat oven to 160°C or 140°C fan. Arrange tomato on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside.

2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomato and olives in frying pan. Pour in egg and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.

3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.

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