INGREDIENTS
Ingredients for 6/8 people
6 Free range eggs
2 Medium sized agria potato
2 Zucchini
1 Small onion
8 Tablespoons of shredded Caciocavallo smoked
80ml of milk
Extra virgin olive oil
Salt & pepper
10 Fresh leaves of mint roughly chopped
METHOD
Chop the potato into small cubes and the zucchini in slices
Pan fry them together with the onion in a large non stick oven proof pan with salt and pepper
Whisk the eggs with the milk in a large bow.
Add the mint leaves to the pan and when the potato starts to soften up add the egg mixture into it.
Let the egg firm up and cook then sprinkle the top of the frittata with the cheese.
Bake for 5 minutes in a hot oven and serve with some rocket salad on the side.
Buon Appetito!
