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Zucchini and tomato frittata

Zucchini and tomato frittata
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The perfect light midweek dinner. Serve with a crisp green salad.

Ingredients

  • 2 roma tomatoes , quartered
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon thyme leaves
  • 3 medium zucchini, cut into 1cm-thick slices
  • 8 black olives, pitted, halved
  • 7 eggs, lightly beaten
  • 1 tablespoon finely chopped parsley leaves, plus extra to serve
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Method

  1. Preheat oven to 160°C or 140°C fan. Arrange tomato on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside.
  2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomato and olives in frying pan. Pour in egg and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.
  3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
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