2 tbsp extra virgin olive oil
2 cloves garlic, peeled and chopped
3 zucchinis, grated
sea salt and freshly ground pepper
10 basil leaves, shredded
1 tbsp unsalted butter
30gm goats cheese (optional)
Heat 1 tbsp oil in a frying pan over a medium heat. Add the garlic, then the grated zucchini, and season with sea salt. Cook for 6-8 minutes or until tender but not brown. Add the basil, then remove from the heat.
Break eggs into a bowl and beat lightly. Add the zucchini mix and season with salt and pepper.
Place large pan on a high heat and add 1 tbsp butter. As soon as browns, add the egg mix. Cook until set, pulling the sides back so all the egg cooks. Sprinkle the frittata with goats cheese and remove from the heat. (You can place quickly under the grill for a few minutes just to firm up the top of the frittata, and brown the cheese a little).
Slide the frittata onto a plate.
Drizzle the frittatas with olive oil, sprinkle with sea salt, add a grind of fresh pepper and serve.