Zucchini (Courgette) - Striato d'Italia - 25 Seeds

Vegetable Frittata Ingredients

- 450g bunch silverbeet, leaves and stem chopped separately
- 3 zucchinis, grated and squeezed
- 2 carrots, julienned
- 1 cob corn, kernels cut away
- 2 onions, finely chopped
- 400g can chickpeas, rinsed and drained
- 1 cup grated parmesan
- 1/3 cup semi-dried tomatoes, roughly chopped
- 1 bunch dill, roughly chopped
- 6 eggs, lightly beaten
- 1/4 cup olive oil Instructions
- Preheat oven to 200°C.
- Cook carrots and silverbeet stems in boiling salted water for 5 minutes. Add leaves and cook for a further 5 minutes. Drain.
- Pan fry onion in oil, stirring occasionally until soft. Add silverbeet, zucchinis and corn, and stir for 5 minutes or until soft.
- Add chickpeas, parmesan, semi-dried tomatoes and three-quarters of the dill to vegetables, season with salt and pepper stirring to combine.
- In a separate bowl whisk the eggs together, then add egg mixture to the pan. Allow to cook for 5 minutes.
- Transfer pan to oven and bake for 20 minutes or until set.