We spent most of January driving around New Zealand in a campervan. We had the most amazing weeks, driving, cooking and sleeping in our little car. This is a Leek & Zucchini frittata that we did one day using fresh produce that we had picked up from farms along the road. Here below is the recipe:Campervan FrittataServes 41 knob cold-pressed coconut oil2 small leeks (or 1 medium), finely sliced2 small zucchinis, finely sliced8 free-range eggssea salt & black pepper100 g sheep's cheese, crumbledHeat coconut oil in a skillet. Add leek and zucchini slices and stir fry until soft and smells fragrant. Meanwhile, whisk the eggs in a medium size bowl with salt and pepper. Add the crumbled cheese and combine. Transfer leek and zucchini to a plate. Add a little extra coconut oil to the warm skillet. Then pour the egg mixture into the skillet. Arrange the fried vegetables on top of the eggs, cover with a lid (or plate). When the frittata is set at the bottom and slightly uncooked on top (after about 5-6 minutes) slide it on to a plate, place the skillet upside down and flip it. Let it cook for just a minute more. Serve with a side salad.Facebook: https://www.facebook.com/greenkitchenstoriesTwitter: https://twitter.com/gkstoriesInstagram: http://instagram.com/gkstorieshttp://www.greenkitchenstories.com/For more FoodClub:Mail:
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