Ingredients


2 medium potatoes, sliced

1 tbsp olive oil

1 medium zucchini, sliced

4 eggs

handful mint leaves, roughly chopped

100g lactose free cheddar or Caerphilly













Method


Boil the potatoes for 6 mins or until just cooked, then drain and set aside.

Heat the oil in a large, deep, ovenproof frying pan and fry the zucchini for 4-5 mins until golden.

Tip in the potatoes and fry for 1 min with the zucchini.

In a bowl, beat together the eggs and mint, then season.

Pour into the frying pan and stir briefly. Cook for 5 mins over low heat.

Crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned.

Cut into wedges and serve.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Zucchini, potato & mint frittata
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