Ingredients
1 ½ cups grated zucchini
130g Summerland Camel persian feta
8 eggs
½ cup chopped mint
2 tsp finely grated lemon rind
1 cup cream
½ cup grated parmesan
Salt and pepper
Method
Preheat oven to 180 degrees. Line a baking tin with baking paper or grease an oven proof dish with olive oil or butter. In a large frypan, saute zucchini and lemon rind for 2 minutes until softened. Break eggs into a large bowl and add cream, parmesan and salt and pepper to taste. Whisk well to combine. Add zucchini and lemon mixture and mint and stir to combine. Pour into baking tin and top with crumbled feta. Bake for 25-30 minutes until frittata is puffed and golden. Remove from oven and serve immediately.
