Zucchini Frittata, Fresh Mint, And Fig Balsamico

Ingredients:

• 10 eggs, beaten
• 1 bunch fresh mint, chopped
• 30 ml fig balsamico
• 100 ml whipping cream
• 1 small spanish onion,julienned
• Extra virgin olive oil
• Sea salt/fresh cracked pepper
• 2-3 med. Zucchini, sliced

Directions:

1. Heat olive oil in a non stick pan.
2. Add onions and sear until golden.
3. Add zucchini and cook until most of the moisture is gone.
4. Season.
5. Add egg mixture (eggs, seasoning, cream).
6. Stir with high heat spatula.
7. Add fresh mint and continue to stir until the mixture starts to set
8. Make sure the mixture is loose on the bottom.
9. Place in a 375’ f oven for 8-10 minutes to finish the cooking process on the top of the frittata.
10. Take out and transfer to a platter and serve either warm or chill in fridge and serve cold.
11. Drizzle fig balsamico vinegar over top.
12. Artichokes can be added to this dish; at the time the zucchini has been sautéed.
13. Garnished with cernogla olives, and asiago cheese.