A tasty combination of zucchini and fresh herbs goes so well with salty halloumi cheese in this easy peasy frittata. To make a frittata for four, simply double the ingredients and use a larger frying pan.
1 tablespoon olive oil
1 large zucchini, grated and squeezed dry
salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
4 large eggs, beaten
1/2 (200g) pack halloumi cheese, sliced
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In a small ovenproof frying pan, heat olive oil over medium heat. Add the zucchini and a pinch of salt then cook until soft, then add chopped mint and dill and cook 1 minute more.
Season the beaten eggs with salt and pepper, then pour into the frying pan. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking.
When the frittata starts to set around the edges, lay the slices of halloumi over the top. Place the pan under the grill for 5 to 10 minutes, until the frittata is fully set and the cheese is slightly browned. Serve immediately or at room temperature.