This is a very simple dish that works well for me when there is not much food left in the fridge, but you still want to cook a nutritious Paleo breakfast.
Start with grating a whole courgette into a bowl. You could aslo add 2 or 3 grated chestnut mushrooms if you wanted to – they will add a bit of an nutty flavour to the frittata.
Break in 2 eggs, add an handful of mixed seeds (I will tell you everything about the seeds I use in separate post…), a pinch of salt and pepper, then mix well.
After melting a little bit of good quality organic butter in a non-stick frying pan, pour in the eggs mix and distribute it evenly.
Cook the frittata on both sides until golden, then serve and enjoy.