Breakfast Frittata

Ingredients

• 6 eggs – ideally at room temperature

• 1 medium size zucchini

• 1 teaspoon of salt

• 1 cup roasted pumpkin

• 1 cup fresh kale, silver-beet or spinach leaves

• 1 tablespoon chopped parsley

• olive oil for cooking

• salt and pepper to taste

Method

• Grate zucchini and sprinkle lightly with salt, leave to sit for 10 minutes to draw the moisture out.

• Pre-heat your oven to 180 degrees

• Crack your eggs into a medium size mixing bowl and whisk until well combined, season with salt and pepper

• Rinse the salted zucchini in fresh water and then using your hands squeeze the moisture out

• Roughly cut the greens

• Heat a small size frypan over a low- medium heat

• Add enough olive oil to cover the base of the pan

• Once the oil is warm enough to create a sizzle (Test this with a piece of the grated zucchini)

• Pour in the egg mixture, it should “soufflé” up at the sides.

• With a spatula or wooden spoon “pull’ the edges in to the centre

• Place the grated zucchini, pumpkin and greens evenly into the cooking egg mixture.

• Place in the oven until cooked through (the middle will feel “spongy” when pressed

• Allow to cool then cut into slices and put in fridge

• You now have ready made breakfast for the next few mornings