SERVES: 6-8

METHOD

1. Preheat oven to 180°C (160°C fan-forced).

2. Place potatoes in a steamer basket over boiling water and cook for 12-15 minutes or until tender. Drain, refresh under cold water and halve potatoes.

3. Slice half the baby zucchini into rounds and tear the flower petals.

4. Heat 2 tablespoons olive oil in a medium cast iron or oven proof frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes or until soft. Add sliced zucchini for final 3 minutes of cooking. Remove from heat.

5. Meanwhile, in a large mixing bowl, combine eggs, parmesan, salt and pepper, whisking to combine. Add feta, stirring gently to combine.

6. Add onion mixture, cooked potatoes, tomatoes and basil to the egg mixture, stirring gently until well combined.

7. Add remaining olive oil to the same pan over a medium heat. Carefully pour the potato mixture into the pan and place remaining zucchini flowers on top. Cover and cook for 5 minutes or until egg begins setting around the edges and starts turning golden at the sides.

8. Place the frying pan in preheated oven to cook for 40 minutes or until set, being careful of the handle when removing from the oven.

9. Serve frittata hot or cold.

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