Zucchini & Halloumi Frittata

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SERVES: FOUR 
PREP TIME: 20 MINUTES 
COOK TIME: 40 MINUTES

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Ingredients

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2 ZUCCHINI, CHOPPED INTO ROUNDS

1 RED ONION, ROUGHLY SLICED

2 PORTOBELLO MUSHROOMS, SLICED

4 GARLIC CLOVES, MINCED

SALT + PEPPER

DRIZZLE OLIVE OIL

8 EGGS, WHISKED

1 PACKET HALLOUMI, THINLY SLICED IN 2CM CUBES

1 CUP SPINACH

1 TBSP FLAT-LEAF PARSLEY

2 TSP CHILLI FLAKES

2 TSP OREGANO

JUICE OF 1 LEMON

SPRINKLE GRATED CHEESE

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Utensils

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BAKING DISH

SHARP KNVIES

LARGE MIXING BOWL

GARLIC MINCER

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Method

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1. PRE-HEAT OVEN TO 180 DEGREES CELSIUS. ROUGHLY CHOP ALL OF THE VEG, TOSSING THROUGH ON A BAKING TRAY WITH THE MINCED GARLIC, OLIVE OIL, SALT + PEPPER
   

2. ROAST FOR 30 MINUTES OR UNTIL GOLDEN. REMOVE FROM OVEN, LET COOL
   

3. WHISK EGGS TOGETHER IN A LARGE BOWL / MIXING BOWL
   

4. THINLY SLICE YOUR HALLOUMI. ONCE VEG HAVE COOLED, MIX HALLOUMI AND VEG THROUGH THE EGGS
   

5. ADD SPICES, SPINACH, PARSLEY AND JUICE OF LEMON
   

6. TRANSFER TO A DEEP BAKING DISH. SPRINKLE A LITTLE BIT OF EXTRA GRATED CHEESE
   

7. ROAST FOR ANOTHER 40-45 MINUTES OR UNTIL EGG COOKED THROUGH
   

8. SERVE WITH A GREENS SALADS, OTHER VEG OR AS IS

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