200g/7oz zucchini, sliced
200g/7oz tomato, chopped
2 tbsp olive oil
1 tbsp garlic infused oil
salt and freshly ground black pepper
6 large free-range eggs
100g/3½oz feta cheese, crumbled
small bunch fresh basil, leaves only (optional)
Serves - 2
Heat the oil in a small ovenproof frying pan over a low heat. Add the zucchini and season with a pinch of salt. Fry for 8-10 minutes, or until softened but not browned.
Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper.
When the zucchini have softened, increase the heat to medium and pour in the beaten eggs.
Sprinkle over the , tomato, crumbled feta, basil leaves (if using) and cooked zucchini.
Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.)
Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown.
Place a large plate upside-down over the pan, then turn the pan over so that the frittata falls onto the plate. Cut it into wedges and serve with crusty gluten free white bread.
Recipe adapted from: Good Food