Zucchini Egg Tortilla
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the frittata
- 8 eggs
- 1 Tbsp fresh parsley (chopped)
- 3 Tbsps olive oil
- 1 clove garlic cloves (diced)
- 2 Zucchini (grated)
- For the salsa
- 2 ripe Avocados (chopped)
- 2 shallots (diced)
- 1 sweet Corn (tin, approx. 285 g | 2 cups, drained)
- 1 chili pepper (diced)
- 1 Tbsp olive oil
- 2 Tbsps white wine vinegar
Preparation steps
1.
For the frittata, beat the eggs with the parsley in a bowl.
2.
Heat 3 tbsp oil in a pan. Fry the garlic briefly, then add the courgettes. Fry for 1-2 minutes.
3.
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.
4.
For the salsa, mix the avocado and shallots with the sweetcorn, chilli, olive oil and vinegar. Season with salt and ground black pepper.
5.
Cut the frittata into eight slices and serve on plates with the salsa.
breakfast seasonal
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