What you need
- 8 free range eggs
- 2 small zucchini – grated
- 250g Haloumi cheese – coarsely grated
- 100g Parmigiano-Reggiano cheese – finely grated
- Freshly ground pepper
- ¼ cup pinenuts
Serves 4-6
What to do
Heat the oven to 180°C
Squeeze the grated zucchini in your hands over a bowl to remove any excess liquid and place in a clean bowl. Add both grated cheeses, freshly ground pepper and stir to combine.
Break the eggs into a bowl and beat lightly, then add then to the zucchini and cheese mixture.
Pour mixture into a baking dish, then sprinkle the pinenuts over the top and place in the oven.
Bake for 25-30 minutes or until the frittata has set and the top is golden.
Serve with a fresh salad, for a satisfying health lunch.
Meatballs and Muffins 