Frittata
Servings Prep Time
1person 5minutes
Cook Time
10minutes
Servings Prep Time
1person 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Grate your potato, then strain the excess juice out of it through a muslin cloth or tea towel.
  2. Gently heat the olive oil in a non stick frying pan. Add in the grated potato, stirring occasionally for 3 – 4 minutes, making sure you don’t burn it.
  3. Slice the zucchini lengthways and then slice into small slices, making some half moon shapes. Add this to the potato and simmer for another couple of minutes.
  4. Beat the egg, paprika (if using) and salt into a bowl and then pour over the zucchini and potato mixture. Cover and leave for 4 – 5 minutes. (If cooking in the over, this will take around 15 minutes, grease the dish, layer the potato at the bottom, then add the zucchini, then pour the egg mixture over it).
  5. Thinly sliced the tomato and fry in a separate pan for garnish.
  6. Once the frittata is cooked through, serve with parsley and black pepper and enjoy! Delicious and IBS free!