| 2 Knoblauchzehe | |
| 1 Paprika Rote | |
| 1 Paprika Orange | |
| 1 Zucchini | |
| Handful Spinach | |
| 8 Eggs (Beaten) | |
| Sea Salt |
| 1. | Preheat the grill to medium |
| 2. | Heat dash of oil in a 25cm non-stick, ovenproof frying pan. Gentrly fry the garlic over a medium head until cooked but not golden. |
| 3. | Add the peppers and pinch of salt and sauté for 5-6 minutes, until softened. Add the Zucchini and cook for another 2 minutes. Add the Spinach and continue to cook until spinach is wilted |
| 4. | Season the eggs and pour over the vegetables, gently shaking the pan to make sure they are evenly spread out. Cook over medium-low heat for 5-7 minutes, until the frittata is almost set. |
| 5. | Transfer to the grill for a couple of minutes until the top is golden and the frittata is cooked through. |
| 6. | Remove from the grill and loosen the edges of frittata from teh pan. SLide on to a serving board or plate. |