Tangy Tomato and Zucchini Frittata on Toast

Recipe by Olive Wellness Insitute

Serves 2

– 4 eggs

– ½ cup milk

– 1 handful of grated parmesan cheese

– 4 slices of bread for toasting (try using sourdough, wholegrain or rye for added health benefits)

– 1 onion

– 1 punnet cherry tomatoes

– 1 grated zucchini

– 2 small-medium carrots

– Classic or Robust flavoured EVOO for cooking

– Small handful (10-15 leaves) of fresh basil

– 2 garlic cloves

– Pinch of dried oregano

Thinly slice onion and cook in frying pan with EVOO on low heat. After 5 minutes, stir onions then chop/ mince garlic, add into pan and allow to cook for another 5 minutes.
Slice cherry tomatoes in half, dice both carrots and add to pan.
Whilst vegetables are caramelising continue to stir the pan every 3-5 minutes. Crack 4 eggs into a bowl and whisk with a fork for 1 minute. Add milk, oregano and grated zucchini into bowl and mix through for another minute.
Once vegetables are looking, smelling and tasting caramelised, add in the egg, milk and zucchini mixture, place lid on top of pan and keep heat on low.
After roughly 3-4 minutes sprinkle parmesan cheese on top of the frittata. Place lid back on pan and allow to cook for another 2-3 minutes.
Toast 4 pieces of bread to your liking, use spatula or knife to cut frittata in half, garnish with fresh basil and serve with toast.