PHOTOGRAPHY by LIZ HAM
2 green zucchinis
2 yellow zucchinis
4 large organic eggs
2 tablespoons of ricotta cheese
2 tablespoons of finely grated parmesan
1 tablespoon of chopped mint
1 tablespoon of chopped parsley
2 tablespoons of olive oil
Salt and pepper, to taste
Slice zucchinis on an angle, ready to pan fry.
Over a medium heat, add one tablespoon of olive oil, salt and pepper, and pan fry until just soft. Remove from heat.
In a separate bowl, break up the eggs with a tablespoon of water, mint, parsley and parmesan.
Add the ricotta and zucchini and mix together.
Heat a cast iron pan until hot. Add one tablespoon of olive oil and add the frittata mix. Turn heat down to low. Cook for five to ten minutes.
If need be, place under grill to finish the cooking and crisp up the top layer.
Serve with hot sourdough toast.