Zucchini Egg Tortilla
- For the frittata
- 8 eggs
- 1 tablespoon fresh parsley (chopped)
- 3 tablespoons olive oil
- 1 clove garlic cloves (diced)
- 2 zucchini (grated)
For the frittata, beat the eggs with the parsley in a bowl.
Heat 3 tbsp oil in a pan. Fry the garlic briefly, then add the courgettes. Fry for 1-2 minutes.
Add the eggs and season with salt and ground black pepper. Fry for 2-3 minutes until golden brown. Turn the frittata, using a plate, and fry the other side until golden brown.
For the salsa, mix the avocado and shallots with the sweetcorn, chilli, olive oil and vinegar. Season with salt and ground black pepper.
Cut the frittata into eight slices and serve on plates with the salsa.